Salmon Chowder
Serves: 6-8
  • 1 lb pink salmon, skin removed and diced
  • 2 tbsp butter
  • 1 celery stalk, chopped
  • 1 medium onion, diced
  • ½ green/red pepper, diced
  • 2 garlic cloves, minced
  • 2 carrots, diced
  • 1½ cups potatoes, diced
  • 2 cups chicken stock
  • 1 tsp salt
  • 1 tsp ground pepper
  • ½ tsp dried dill
  • 1 cup zucchini, diced
  • 7 oz (200g) creamed corn
  • 7 oz (200 ml) evaporated milk
  1. Melt butter in a large stock pot over medium high heat. Add the onion and saute until translucent then add celery, green/red pepper and garlic and saute for another 5 minutes.
  2. Add the potatoes, carrots, stock, dill, salt and pepper; bring to a boil. Reduce heat to simmer, cover and continue cooking until potatoes and carrots are tender (15-20 minutes). When you are half way through the time required for cooking the potatoes, you can add the raw pieces of salmon. If you need more liquid feel free to add more chicken stock or water.
  3. Add the zucchini and cook for an additional of 5 minutes
  4. Add evaporated milk and corn. Cook until heated through.
Recipe by CookingGlory at