Creamy Salmon Chowder with Potatoes, Corn, and Cheddar Recipe
This Salmon Chowder is a creamy, hearty soup perfect for a satisfying meal. Featuring tender salmon, diced potatoes, fresh vegetables, and a rich blend of broth and evaporated milk, it’s seasoned with dill and black pepper for a flavorful finish. The addition of sharp Cheddar cheese enriches the chowder, making it a comforting choice for chilly days.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
Vegetables & Aromatics
- 3 tablespoons butter
- ¾ cup chopped onion
- ½ cup chopped celery
- 2 carrots, diced
Seasonings & Broth
- 1 teaspoon garlic powder
- 2 cups chicken broth
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon dried dill weed
Main Ingredients
- 2 cups diced potatoes
- 2 (16 ounce) cans salmon, drained and flaked
- 1 (15 ounce) can creamed corn
- 1 (12 fluid ounce) can evaporated milk
- ½ pound Cheddar cheese, shredded
Instructions
- Sauté the Aromatics: In a large pot over medium heat, melt the butter. Add the chopped onion and celery, cooking until softened and translucent, about 5 minutes. This brings out the sweet flavors of the vegetables, forming the base of the chowder.
- Add Seasonings and Broth: Sprinkle in the garlic powder, salt, ground black pepper, and dried dill weed. Stir briefly to combine with the vegetables. Then, pour in the chicken broth to deglaze the pot and start building the soup liquid.
- Cook Potatoes and Carrots: Add the diced potatoes and diced carrots to the pot. Bring the mixture to a boil, then reduce the heat and simmer until the potatoes and carrots are tender, about 15 to 20 minutes.
- Add Salmon and Corn: Stir in the drained and flaked salmon along with the can of creamed corn. Mix gently to combine and heat through for about 5 minutes.
- Incorporate Evaporated Milk: Lower the heat to medium-low and slowly stir in the evaporated milk. Heat gently, making sure the chowder does not boil, to prevent curdling. This step creates a creamy and rich texture.
- Add Cheese and Final Seasoning: Gradually add the shredded Cheddar cheese, stirring continuously until melted and fully incorporated into the chowder. Adjust seasoning to taste with additional salt and pepper if needed.
- Serve Warm: Once the cheese is melted and the chowder is hot throughout, remove from heat and ladle into bowls. Serve immediately for best flavor and texture.
Notes
- For a thicker chowder, mash some of the potatoes against the side of the pot before adding the salmon.
- You can substitute fresh salmon if preferred; cook it separately and add flaked pieces at the same stage.
- Use low-fat evaporated milk to reduce the richness without sacrificing creaminess.
- Dill weed can be substituted with fresh dill for a brighter flavor.
- This chowder pairs well with crusty bread or oyster crackers.
Keywords: Salmon Chowder, Creamy Soup, Seafood Soup, Comfort Food, Easy Chowder, Cheddar Cheese Soup