Great Lakes Salmon Chowder | Midwest Living

Great Lakes Salmon Chowder

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Great Lakes Salmon Chowder

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  • Makes: 8 servings
  • Yield: 11 cups
  • Prep 20 mins
  • Cook 20 mins

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In this main-dish soup recipe, asparagus adds color and the dill and lemon peel add fresh flavor.


  • 1 pound fresh skinless salmon fillets or one 15-ounce can salmon, rinsed, drained, flaked and skin and bones removed
  • 1 1/2 cups water
  • 2 14 - ounce can vegetable broth or 3-1/2 cups vegetable stock
  • 2 cups frozen whole small onions or 1/2 cup frozen chopped onion
  • 3 medium red-skinned potatoes, cubed (2-1/2 cups)
  • 1 tablespoon snipped fresh dill or 1/2 teaspoon dried dillweed
  • 1 teaspoon finely shredded lemon peel
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 2 1/2 cups whole milk, half-and-half or light cream
  • 2 tablespoons cornstarch
  • 1 10 - ounce package frozen cut asparagus, thawed and well-drained or 2 cups cut-up fresh trimmed asparagus
  • Fresh dill sprigs (optional)
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  1. Rinse fresh salmon; pat dry. To poach fresh salmon, in a large skillet, bring water to boiling. Add salmon. Return to boiling; reduce heat. Simmer, covered, for 6 to 8 minutes or until the salmon flakes easily with a fork. Remove salmon from skillet, discarding poaching liquid. Flake salmon into 1/2-inch pieces; set aside.
  2. Meanwhile, in a 4-quart Dutch oven, combine vegetable broth, onions, potatoes, snipped fresh dill, lemon peel, salt and black pepper. Bring to boiling; reduce heat. Simmer, covered, for 15 minutes or until vegetables are tender, stirring occasionally.
  3. In a large screw-top jar, combine milk and cornstarch. Cover and shake well; stir into soup. Stir in asparagus. Cook and stir until slightly thickened and bubbly. Cook and stir for 2 minutes more. Gently stir in poached salmon or canned salmon; heat through. If you like, garnish with fresh dill sprigs. Makes 8 main-dish servings (11 cups).

Nutrition Facts

(Great Lakes Salmon Chowder)

Servings Per Recipe 8, sat. fat (g) 2, Fat, total (g) 5, chol. (mg) 37, sodium (mg) 621, pro. (g) 17, carb. (g) 20, cal. (kcal) 185, fiber (g) 2, iron (mg) 2, calcium (mg) 111, vit. C (mg) 22, vit. A (IU) 680

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