Salmon Chowder

from Eat, Run, and Live Healthy

Author Karen W. Olson shares her family’s favourite salmon chowder recipe:


1 tbsp olive oil

1 tablespoon butter

1 diced onion

2 boxes chicken broth

3 cups small diced potatoes (or if in hurry add bag of frozen hash browns)

1 can corn or 1 cup frozen corn

1/2 cup dried salmon (chopped) or 1 can smoked sockeye salmon (not drained) or 1 cup chopped raw salmon

1 tsp of dill weed

1/2 cup heavy cream

2 -3 tablespoons cornstarch mixed with water

Various toppings: chopped green onion, grated cheese, chopped crispy bacon


In soup pot, melt oil & butter on medium heat; add chopped onion & lightly fry till soft. Add broth & potatoes (add dried salmon here); gentle boil until potatoes are soft & dried salmon for 10 minutes (if using canned or fresh salmon add when potatoes are done). Stir gently until salmon is mixed in.

Add dill weed; turn heat to low & stir in cornstarch mixture a little at a time until desired thickness; add cream at end & stir; do not boil. 

Top with desired garnishes. Serve with fresh bannock or dinner buns. 

Nada’s Tips & Tricks: My family loves chowder and for added fun, I serve it in hollowed out bread bowls.

Contents and images used with permission by author Karen W. Olson.