Chef’s Salmon Chowder

As a main dish in the winter or a pleasing starter to any meal, this Salmon Chowder recipe has it all. So good and so comforting!


  • tbsp olive oil
  • cup red pepper, finely diced
  • cup celery, finely diced
  • cup onion, finely diced
  • cups of canned whole tomatoes
  • ½ cups frozen corn
  • cup diced potato
  • cups 35% cream
  • tbsp dill, finely chopped


  1. Sauté red pepper, diced celery, onion in olive oil in a stockpot over medium to high heat for 3-5 minutes.
  2. Add canned whole tomatoes and juice, corn, potatoes, cream and 1 can of salmon.
  3. Reduce heat to medium and simmer covered for one hour or until all flavours are well combined and potatoes are cooked.
  4. When cooled down, puree the soup in a food processor, add chunks of the second can of salmon and garnish with fresh dill.

Tips and Tricks

If you are not a dill lover, don’t add it, but it really does round out the flavours of this dish beautifully.

If you use a low-fat cream, warm the chowder at a lower temperature and stir more often.