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Fresh Wild Pacific Coho Salmon and Corn Chowder

Rated as 5 out of 5 Stars

"A fresh wild salmon chowder. Garnish with fresh parsley or fresh dill and serve with crusty rolls."
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1 h 2 m servings 609
Original recipe yields 4 servings


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  1. Heat butter and vegetable oil in a large saucepan over medium heat; add celery, onion, carrot, red pepper, and yellow pepper. Cook and stir until soft and onion is translucent, 7 to 10 minutes.
  2. Stir potatoes, fish stock, and clam juice into the vegetable mixture; simmer for 10 minutes. Stir in corn; simmer until potatoes are tender, about 10 minutes.
  3. Mix salmon, cream, dill, thyme, tarragon, salt, and pepper into the potato mixture; reduce heat to low. Cook and stir until salmon flakes easily with a fork, 5 to 7 minutes. Ladle chowder into bowls; garnish with parsley.


  • Cook's Note:
  • You can check with your local fish monger for the fish stock.

Nutrition Facts

Per Serving: 609 calories; 36.9 38.8 33.5 143 866 Full nutrition

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I used small yukon gold unpeeled potatoes, that I did cut into small pieces, not to small just halved or quartered depending on the potato size. I liked it before I added the cream, and even af...