It is still full-on soup season here as we got another several inches of snow last night. (When will it stop!?!) To cope, I made a batch of this Salmon Chowder yesterday after an afternoon of playing outside with Cullen in the snow and building “Olaf.” (Have I mentioned that Cullen is OBSESSED with the movie Frozen?) Not only was this bowl of soup comforting after being outside, and it tastes phenomenal!
I received a Salmon Chowder recipe from a friend 9 years ago but morphed it into my own, and I realized I published a different variation of this recipe seven years ago! (Please don’t mind the horrible photos!) Well, it was time to update the recipe slightly and the pictures more than anything because this recipe is a winner.
It comes together very quickly in about 30 minutes, which is great for a weeknight after work. Craig loved the recipe and Cullen gobbled it right up as well. The salmon was caught by someone in my family (most likely Craig or my father-in-law). They can most of the salmon they catch, which makes it very easy to add to the soup.
1 tablespoon olive oil
1/2 large onion, chopped
2 stalks of celery, chopped
1 teaspoon garlic powder
2 cups potatoes, diced
2 carrots, chopped
1 – 14 oz can low-sodium chicken broth
1 teaspoon dried dill
1 teaspoon salt
1/2 teaspoon pepper
16 oz. canned salmon
1 – 12 oz. can fat-free evaporated milk
1 – 15 oz. can corn
3/4 cup cheddar cheese, shredded
- Heat oil in a large pot over medium-high heat.
- Add onions, celery, and garlic powder to pot and saute until vegetables are tender.
- Add potatoes, carrots, broth, dill, salt, and pepper. Stir to combine.
- Bring to a boil, reduce heat, and simmer for 20 minutes or until potatoes are tender.
- Stir in salmon, evaporated milk, corn, and cheese. Cook until heated through.