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Salmon Chowder – Sunny Side Up Nutrition

Salmon Chowder – Sunny Side Up Nutrition

Kathleen Terracina, MA, Certified Intuitive Eating Counselor, Size Inclusive Fitness Specialist at Current Wellness in Raleigh, NC shared her favorite holiday recipe with us.

Salmon chowder in a blue pot sitting on a maple board. There's also a ladle and bowls on either side of the pot of chowder.

This salmon chowder is so simple to make!

Salmon chowder in a teal blue Dansk pot sitting on a maple cutting board countertop.


Salmon Chowder

When I think of the holidays, I think of my Grandmother’s Salmon Chowder.

Course Soup

Keyword salmon chowder

Prep Time 30 minutes

Cook Time 30 minutes

Servings 18 -20 servings

Author Kathleen Terracina of Current Wellness in Raleigh, NC


  • 1 ½ C. each of celery onion, and green pepper, chopped
  • 3 cloves garlic chopped
  • 8 Tbsp. butter
  • 3 cans of chicken broth you’ll add another 3 later
  • 3 C. diced potatoes
  • 3 C. chopped carrots
  • 4 ½ tsp. sea salt
  • 1 ½ tsp. pepper
  • 1 Tbsp. dill
  • The other 3 cans of broth
  • 3 cans of creamed corn
  • 2 cans salmon no bones
  • 2-4 cups half and half optional


  • 1. Melt the butter in a large pot and sauté the celery, onion, garlic, and green pepper until soft.

  • 2. Then add 3 cans of chicken broth, diced potatoes, diced carrots, salt, pepper, and dill.

  • 3. Bring to a boil, then lower heat and cover, simmer for 20 minutes (or until the potatoes are cooked).

  • 4. Add the other 3 cans of broth, the 3 cans of creamed corn, and 2 cans salmon (no bones).

  •    Simmer 15 minutes


  • 5. Lastly, add Half and Half, 2 to 4 cups, optional


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