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Salmon Chowder

Salmon Chowder

Lily Coleman
This deliciously rich and creamy salmon chowder is so comforting to eat. I don't like fish, but I love this soup!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Soup
Servings 8
Calories 490 kcal

Ingredients
  

  • 3 tablespoons butter
  • ¾ cup chopped onion
  • ½ cup chopped celery
  • 1 teaspoon garlic powder
  • 2 cups chicken broth
  • 2 cups diced potatoes
  • 2 carrots diced
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon dried dill weed
  • 16 ounce cans salmon
  • 15 ounce can creamed corn
  • 12 fluid ounce can evaporated milk
  • ½ pound Cheddar cheese shredded

Instructions
 

  • Gather the ingredients.
  • Melt butter in a large pot over medium heat. Add onion, celery, and garlic powder; sauté until onions are tender.
  • Add broth; stir in potatoes and carrots. Season with salt, pepper, and dill. Bring to a boil; reduce heat, cover, and simmer 20 minutes.
  • Stir in salmon, corn, evaporated milk, and cheese. Cook until heated through.