Harvest Salmon Chowder
A hearty, creamy salmon chowder packed with vegetables and seasoned with dill, perfect for comforting family dinners or casual gatherings with fresh seafood flavors.
Ingredients
- 1 can (7 3/4 oz.) salmon ⓘ
- 1/2 cup chopped onion ⓘ
- 1/2 cup chopped celery ⓘ
- 1/4 cup chopped green pepper ⓘ
- 1 clove garlic, minced ⓘ
- 3 tablespoons butter ⓘ
- 1 cup diced potatoes ⓘ
- 1 cup diced carrots ⓘ
- 2 cups chicken broth ⓘ
- 1 1/2 teaspoons salt ⓘ
- 3/4 teaspoon pepper ⓘ
- 1/2 teaspoon dill seed ⓘ
- 1/3 cup diced zucchini ⓘ
- 1 can (13 oz.) evaporated milk ⓘ
- 1 can (8 3/4 oz.) cream-style corn ⓘ
- chopped parsley ⓘ
Instructions
- Drain and flake the salmon, reserving the liquid.
- Saute onion, celery, green pepper, and garlic in butter until vegetables are translucent.
- Add potatoes, carrots, chicken broth, salt, pepper, and dill seed. Cover and simmer for 20 minutes.
- Add zucchini and cook for 5 minutes.
- Stir in flaked salmon, reserved salmon liquid, evaporated milk, and corn.
- Heat thoroughly and serve garnished with chopped parsley.
Tips & Substitutions
For a richer flavor, consider adding a splash of white wine while sautéing the vegetables. You can substitute the salmon with canned tuna or even cooked shrimp for a different seafood twist. If you prefer a thicker chowder, you can mix a tablespoon of cornstarch with a little cold water and stir it in during the last few minutes of cooking.
Serving Suggestions
Serve the chowder hot, garnished with chopped parsley for a fresh touch. It pairs beautifully with crusty bread or a light salad. For a complete meal, consider serving alongside Chicken Salad On Melon for a refreshing contrast.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the chowder on the stove over low heat, stirring occasionally until heated through. Avoid boiling to preserve the creaminess of the evaporated milk.
Nutrition & Diet Analysis (per serving)
Each serving of Harvest Salmon Chowder contains roughly 1687 calories, with 23g protein, 137g carbohydrates, and 125g fat. It is an excellent source of vitamin C (197% of the Daily Value), dietary fiber (149% of the Daily Value), and iron (84% of the Daily Value), and a good source of calcium and vitamin A. Note that it is relatively high in sodium, at 1282mg per serving (56% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh salmon instead of canned?
Yes, you can use fresh salmon! Just cook it beforehand until flaky and add it to the chowder in place of the canned salmon, along with its cooking juices for added flavor.
How can I make this chowder gluten-free?
To make the chowder gluten-free, ensure that your chicken broth is gluten-free and use cornstarch as a thickener instead of any wheat-based products. The rest of the ingredients are naturally gluten-free.
Can I freeze the chowder?
While it is possible to freeze the chowder, the texture of the dairy may change upon thawing. If you plan to freeze it, consider omitting the evaporated milk and adding it during reheating for the best consistency.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).