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Salmon Chowder

Salmon Chowder

I had some of the best salmon chowder I’ve ever had in my life a few weeks ago.  Did I have it a fancy restaurant?  Nope.  At a waterfront dive?  Negative ghostrider.  I made it with my very own recipe.  You wouldn’t even believe how easy it is too!  We still have leftover salmon from our Alaskan fishing excursion and I wanted to use some up (although we are getting a bit low now in the freezer and this saddens me…husband needs to go catch some more fish here soon).  It’s in the low to mid 30’s ova hea in these parts, and cold weather calls for some warm soup.  I was looking for a recipe online and wasn’t impressed with what I was seeing, so I decided to make my own.  This was the first time I made Salmon Chowder, and I will never make another recipe again. When I tried it I told husband “I’d buy that”.  The cheese in it seems a little off….I know….I know….cheese and seafood don’t mix.  However, for some reason it just works to give it a nice creaminess.


  • 6 slices of bacon
  • 1/2 chopped sweet onion
  • 1 stalk celery diced
  • 2 carrots diced
  • 1/2 lb red potatoes diced
  • 1 15 ounce can of cream corn
  • 2 cups chicken broth
  • 1 lb cubed salmon
  • 2 teaspoons fresh dill
  • 2/3 cup heavy cream
  • 1/2 lb shredded cheese
  • 1/2 lemon juiced
  • salt/pepper/red pepper

Brown bacon and drain on a place.  Saute onion and celery with a sprinkle of red pepper in some of the leftover bacon fat until soft.  Add stock, potatoes and carrots.  Bring to a boil, turn down heat, cover and simmer for 20 minutes.  Add corn and salmon.  Cook until salmon starts to fall apart.  Add cream, cheese, lemon juice and dill.  Cook until cheese is melted.  Add salt and pepper to taste.

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