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Salmon Corn Chowder Recipe

Serves 6


  • 2 can potato soup
  • 2 can cream style corn
  • 1/2 cup half and half
  • 1/2 cup 2% milk
  • 6 slice bacon, lean
  • 1/2 medium green bell pepper diced fine
  • 1/2 medium red bell pepper diced fine
  • 1 medium yellow onion finely diced
  • 3 stalks young celery diced
  • 1/2 tsp old bay seasoning
  • 1/8 tsp dill seed
  • 1/2 tsp salt
  • 1/8 tsp lemon pepper
  • 1/4 tsp paprika (sweet)
  • 1 can salmon drained, bones and skin removed (grilled left-over salmon works well in this recipe)


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


Have a question or a suggestion? Comment on the recipe!

Main Ingredient:Seafood / Fish / Salmon
Vegetable / Corn
Course:First Course
Main Dish

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