Simple Salmon Chowder II

    45 min

    This is a hearty but mild flavoured fish chowder. It's a great way to use a piece of salmon that's too small to do much else with. Serve with toasted sourdough bread.

    92 people made this

    Makes: 8 

    • 4 rashers streaky bacon
    • 1 small onion, chopped
    • 850ml chicken stock
    • 1 (5.5 ounce) package scalloped potato mix
    • 1 (15 ounce) can whole kernel corn
    • 1/4 teaspoon ground black pepper
    • 1 pound salmon fillet
    • 250ml milk
    • 1/2 cup evaporated milk
    • 1 spring onion, thinly sliced
    • 1/2 teaspoon dried dill

    Prep:10min  ›  Cook:35min  ›  Ready in:45min 

    1. Dice the bacon and fry in soup pot until crisp. Remove bacon to paper towel.
    2. Add chopped onion to the bacon grease and cook until the onion has softened a bit. Add chicken stock, scalloped potato mix, undrained can of corn, and fresh ground pepper (to your taste). Bring to a boil, then simmer for about 20 minutes.
    3. Meanwhile, trim the tapered edges from the salmon fillet. Smash the trimmings with meat pounder and add to the pot. Check the remaining fillet for stray bones and remove. Cut salmon into 1/5cm to 3/4 inch cubes and reserve.
    4. When potatoes are rehydrated but still a little firm, add the salmon, bacon, spring onion, and the dill. Cook for 5 more minutes. Add the milk and evaporated milk; stir and cook until heated through.

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    Reviews in English (87)


    WOW! I was very skeptical about this recipe. I’ve tried too many cream soup recipes in the past that just didn’t pan out. Seafood chowder has always been my favorite, so when I found this unique recipe, I was really hoping that it would be as fantastic as others said it was. This recipe didn’t let me down. It was outstanding. I added two extra strips of bacon simply because, well, it’s yummy. I also added the entire 12 ounce can of evaporated milk and then added some Idahoan flavored mashed potato flakes until the chowder was the thickness that I desired. Yum!  -  05 Mar 2007  (Review from Allrecipes US | Canada)


    Very thick, tasty chowder. Didn't see green onions in the ingredient list, though it says to add them at the end. I used frozen corn rather than canned, and a full can of evaporated milk. Also, it would serve no more than 4 to 6, at least in our house. As one reviewer suggested, this is excellent with the Cheddar Bay biscuits found on this site. Also, I like to crunch up the dry scalloped potatoes when they are still in the plastic wrap--makes for smaller chunks of potato.  -  29 Nov 2005  (Review from Allrecipes US | Canada)


    This soup was a big hit...everybody loved it. I used leftover salmon all flaked up. I used a can of yellow and white corn mixed. It was delicious! I also needed some potato flakes to thicken it up just a bit. However I will make this again!  -  20 Mar 2003  (Review from Allrecipes US | Canada)