Creamy Salmon & Corn Chowder With Dill

Prep Time
Cook Time
Ready In

Recipe: #25436

January 11, 2017

"Wonderful chowder for a comforting meal! I have made this as written and then with home canned salmon, dried dill and jarred pimentos and whipping cream. Both ways are wonderful. From J&G Podleski."

Original is 6 servings


  • Serving Size: 1 (302.7 g)
  • Calories 408.3
  • Total Fat - 22.1 g
  • Saturated Fat - 8.2 g
  • Cholesterol - 114.4 mg
  • Sodium - 1127 mg
  • Total Carbohydrate - 31.6 g
  • Dietary Fiber - 1.6 g
  • Sugars - 15.2 g
  • Protein - 21.1 g
  • Calcium - 101.3 mg
  • Iron - 2.2 mg
  • Vitamin C - 10.1 mg
  • Thiamin - 0.3 mg

Step by Step Method

Step 1

Heat olive oil in a large pot over medium heat; add leeks, celery, red pepper and garlic.

Step 2

Cook and stir until vegetables begin to soften, about 3 minutes.

Step 3

Add thyme and tarragon; cook and stir for 30 more seconds.

Step 4

Add flour and mix well until vegetables are completely coated; add chicken broth.

Step 5

Bring mixture to a boil, stirring constantly.

Step 6

Soup will thicken slightly.

Step 7

Stir in corn and cream.

Step 8

Reduce heat to medium-low and stir in salmon, salt and pepper.

Step 9

Cover and simmer until salmon is cooked through, about 5-6 minutes, depending on size of salmon pieces.

Step 10

Remove soup from heat and stir in dill, lemon juice, lemon zest and mustard.

Step 11

Serve immediately.


No special items needed.

2 Reviews


This is so good -- I used almost twice the amount of salmon and 4 cups of chicken broth, so this made more than enough for us. I also used dried dill (about 1 tsp) and half and half for the cream. So good -- we will be making this again soon! Thanks for sharing!


review by:
(30 Oct 2020)


Fantastic! I didn't have enough salmon, so I added a little shrimp. I'm so glad I made the full batch, it is so flavorful, creamy and luscious. Saved with my favorite recipes.


review by:
(5 Feb 2020)

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