6 servings (serving size: 1 1/2 cups)

Reserve 2 servings of the Maple-Glazed Roasted Salmon to make this chowder.

How to Make It

Melt butter in a Dutch oven over medium heat. Add chopped onion, and sauté for 5 minutes. Sprinkle onion mixture with celery salt. Stir in flour, and cook for 1 minute, stirring constantly. Gradually add clam juice. Bring mixture to a boil, and cook for 1 minute or until thick, stirring constantly. Add potato cubes and carrot slices, and stir in milk. Bring to a boil; reduce heat, and simmer for 10 minutes. Break Maple-Glazed Roasted Salmon into chunks; add salmon, chopped dill, and Worcestershire sauce to pan. Bring chowder to a boil; reduce heat, and simmer for 10 minutes or until potato is tender.

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Ratings & Reviews

LauraHal's Review

November 22, 2014
Really liked this recipe. I also concur that a plain fillet is perfectly fine. I did substitute fat free half and half for the1% milk, and had no dill, so I used taragon instead.

jilfinnegan's Review

January 15, 2013
I've been making this chowder every winter for the last 10+ years and was so surprised when i had to search for it on the site to see that no one else has reviewed it. Very easy and very good. The Maple Glazed salmon isn't necessary in my opinion - I just bake a plain filet specifically for the soup.