Salmon Corn Chowder Recipe | Holly Cookbook

The Salmon Corn Chowder recipe from the Holly Cookbook 1990 Edition by Joyce Warren


2 Tbsp. butter or margarine
1 large onion, chopped
1 medium garlic clove, minced
3 Tbsp. flour
2 1/2 c. low-fat milk
1 (8 oz.) can stewed tomatoes, broken up
1 c. frozen corn kernels

1 tsp. dill weed, crushed
1/2 tsp. salt
1/4 tsp. black pepper
1/2 c. shredded Monterey Jack cheese
1 (7 1/2 oz.) can salmon, skin removed and flaked


In a medium saucepan, heat butter to melt. Add onion and garlic, sauté and stir until tender. Blend in flour cook several minutes. Whisk in milk gradually, then stir in tomatoes with juice, salmon, corn, dill, salt and pepper. Bring to a boil, stirring occasionally. Boil and stir for 1 minute. Add Monterey Jack cheese, stirring until melted. Makes 4 servings.

By Joyce Warren