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Alaskan salmon chowder

by Christina Julia

Alaskan salmon chowder

Serves: 6 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 200g/7oz canned Alaskan pink salmon
  • 100g/4oz onions, chopped
  • 100g/4oz celery, chopped
  • 1 garlic clove, minced
  • 25g/1oz margarine
  • 225g/8oz potatoes, diced
  • 175g/6oz carrots, diced
  • 450ml/3 ⁄4pt fish stock 1 ⁄2 teaspoon dried thyme
  • 1⁄4 teaspoon black pepper
  • 100g/4oz broccoli, chopped
  • 375ml/13fl oz evaporated milk
  • 275g/10oz frozen sweetcorn kernels, thawed


  • Drain and flake the salmon, reserving the liquid.
  • Sauté the onions, celery and garlic in margarine in a large frying pan
    until soft. Add the potatoes, carrots, reserved salmon liquid, fish stock,
    thyme and pepper. Simmer, covered, for 20 minutes or until the
    vegetables are nearly tender.
  • Add the broccoli and cook for 5 minutes. Add the flaked salmon,
    evaporated milk and sweetcorn, and heat thoroughly. Serve immediately

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