Salmon and Corn Chowder

    45 min

    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.

    617 people made this

    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 in English (585)


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


    Great recipe. I made it tastier and healthier as follows: skip the cheddar cheese all together, after the onion/celery, deglaze with a little white wine. Kick it up with some red pepper flakes. Must use fresh garlic and salmon. Don't pre-cook your salmon, there is no need. Add chunks in raw and then let it simmer, they cook very quickly and will also be much more tender in the finished soup. Also use fat free evaporated milk and thicken with corn starch. A splash of fresh green peas and Enjoy!!!  -  07 Dec 2006  (Review from Allrecipes US | Canada)


    Very quick, rich and comforting. But definitely use FRESH salmon and fresh garlic. I've also used 1/2 smoked, 1/2 fresh salmon and the smokiness gave it a wonderful flavor, similiar to a good clam chowder. However, the one big thing I would change about this recipe is to reduce the amount of cheddar to 1 or 1.5 cups, otherwise the original recipe ends up tasting too much like cheddar soup. 1 cup cheese is enough to salt and thicken it nicely. Also, if making for company, I would eliminate the carrots - adds to much chunkiness to a dish that should be creamy and smooth. Also, if just using fresh salmon, add a few teaspoons of liquid smoke for a nicer aroma-- makes all the difference. This soup has been part of our regular rotation and is very healthy and kid friendly. My 4 and 1 yr. gobbles it up.  -  15 Sep 2006  (Review from Allrecipes US | Canada)