Easy Salmon Chowder Recipe

I love this chowder because it’s a little lighter! Instead of heavy cream, I use fat free evaporated milk!  It’s quick to prepare and the leftovers may be even better than the fresh soup.


1 tbsp butter 1 medium sized onion, chopped 1/2 cup celery, chopped 1 tsp minced garlic 2 cups 1/2 inch diced potatoes 2 1/2 cups chicken broth 1 tsp salt 1 tsp ground black pepper 1 tsp dried dill weed 1/2 tsp cayenne pepper 1 1/2 cups 8 oz cooked, flaked salmon 1 12 fluid ounce can fat free evaporated milk  1 15 ounce can creamed corn 1/2 cup cheddar cheese, shredded

In a large stockpot, melt butter over medium heat. Add onion, celery, and garlic and cook until softened, about 5 minutes.

Add the potatoes, chicken broth, salt, black pepper, dill, and cayenne pepper. Bring to a boil, reduce heat, and let simmer for 15 minutes, or until potatoes are soft.

When the vegetables are done simmering, stir in the salmon, evaporated milk, creamed corn, and cheese. Cook until heated through and cheese is melted.

Serve with french bread.