Salmon and Corn Chowder

Salmon and Corn Chowder


586 people made this

About this recipe: Salmon, celery, carrots, sweetcorn and potatoes make the base for this creamy chowder. It's thick, delicious and very satisfying, and a perfect use of tinned red or pink salmon. Serve with crusty bread for a substantial meal.


Serves: 8 

  • 45g butter
  • 1 onion, chopped
  • 2 sticks celery, chopped
  • 1 teaspoon garlic granules
  • 2 medium potatoes, diced
  • 2 carrots, diced
  • 475ml chicken stock
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon dried dill
  • 2 (418g) tins salmon
  • 350ml evaporated milk
  • 425g tin cream style corn
  • 225g Cheddar cheese, grated

Prep:15min  ›  Cook:30min  ›  Ready in:45min 

  1. Melt butter in a large saucepan over medium heat. Saute onion, celery, and garlic granules until onions are tender. Stir in potatoes, carrots, stock, salt, pepper and dill. Bring to the boil and reduce heat. Cover and simmer 20 minutes.
  2. Stir in salmon, evaporated milk, corn and cheese. Cook until heated through.

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Reviews (1)


DELICIOUS!!! Easy to make...I added prawns as an extra! Excellent soup anytime! - 31 Jul 2012

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