Salmon Corn Chowder Recipe

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Salmon Corn Chowder

Kitchen Crew


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2 can(s)
potato soup
2 can(s)
cream-style corn
1/2 c
half and half
1/2 c
2% milk
6 slice
bacon, lean
medium green bell pepper, finely diced
medium red bell pepper, finely diced
medium yellow onion, finely diced
stalks young celery, diced
1/2 tsp
old bay seasoning
5/8 tsp
dill seed
1/2 tsp
5/8 tsp
lemon pepper
1/4 tsp
paprika, sweet mild
1 can(s)
salmon, drained, boned, skin removed or grilled leftover salmon


1In saute pan cook bacon, until crisp.
2Remove from drippings, drain on paper towels.
3Reserve 2 tablespoons of drippings, and saute onion, pepper, celery, on medium low heat, do not brown.
4Add all seasonings and mix through to coat vegetables.
5Transfer this mixture to a 4 quart sauce pan.
6Add creamed corn, potato soup, half and half and milk.
7Mix in boned, skinned, drained canned or grilled salmon.
8Cook 30-40 minutes on medium heat.
9Serve with warm bread.

About this Recipe

Course/Dish: Chowders, Fish Soups
Other Tag: Quick & Easy