Salmon Corn Chowder Recipe

Introduction

Salmon chowder is a comforting and hearty soup that brings together tender salmon, fresh vegetables, and creamy broth. Perfect for chilly days, this easy recipe delivers rich flavors with simple ingredients that anyone can make at home.

Ingredients

• 1 tablespoon olive oil
• 1/2 cup onion, diced
• 1/2 cup celery, diced
• 1/2 cup carrot, diced
• 1 clove garlic, minced
• 2 cups chicken broth
• 2 cups milk
• 2 medium potatoes, peeled and diced
• 1 pound salmon fillets, skin removed and cut into chunks
• 1/2 cup corn kernels (fresh or frozen)
• 1 teaspoon fresh thyme, chopped
• Salt and pepper to taste
• 2 tablespoons fresh parsley, chopped (optional)
• 1 tablespoon lemon juice (optional)

Instructions

1. Step 1: Heat olive oil in a large pot over medium heat. Add diced onion, celery, and carrot. Sauté for 5-7 minutes or until softened.
2. Step 2: Add minced garlic and cook for another minute until fragrant.
3. Step 3: Pour in the chicken broth and milk, stirring to combine.
4. Step 4: Add the diced potatoes and bring the mixture to a boil. Reduce the heat and simmer for 10-12 minutes, or until the potatoes are tender.
5. Step 5: Gently add the salmon chunks and corn. Cook for another 5-7 minutes, or until the salmon is cooked through and flakes easily.
6. Step 6: Stir in the chopped thyme, salt, and pepper to taste.
7. Step 7: Optional: Add a squeeze of lemon juice for brightness and sprinkle fresh parsley over the chowder before serving.

Tips & Variations

• Use coconut milk instead of regular milk for a dairy-free version with a subtle tropical twist.
• For extra richness, stir in a splash of cream or a pat of butter at the end of cooking.
• Swap out salmon for other firm fish like cod or halibut if preferred.
• Add a pinch of smoked paprika or a dash of hot sauce for a smoky or spicy kick.

Storage

Store leftover chowder in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to prevent the salmon from overcooking. You can also freeze the chowder, but for best texture, consume within one month.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make salmon chowder ahead of time?

Yes, salmon chowder can be prepared a day in advance and stored in the refrigerator. Reheat it gently before serving to maintain the best texture of the fish.

What can I use if I don’t have fresh thyme?

Dried thyme works well as a substitute; use about one-third of the quantity since dried herbs are more concentrated. Alternatively, herbs like dill or parsley can add a fresh flavor.

Salmon Corn Chowder Recipe

Print Recipe

★★★★★

4.8 from 77 reviews

This comforting Salmon Chowder is a creamy and hearty soup packed with tender salmon chunks, fresh vegetables, and flavorful herbs. Perfect for a nourishing meal, the chowder combines sautéed aromatics, tender potatoes, sweet corn, and flaky salmon in a rich broth made from chicken stock and milk. Finished with fresh thyme, parsley, and a touch of lemon juice, this chowder is easy to prepare on the stovetop and delivers a delicious balance of textures and flavors.

• Author: Hannah
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Vegetables

• 1/2 cup onion, diced
• 1/2 cup celery, diced
• 1/2 cup carrot, diced
• 1 clove garlic, minced
• 2 medium potatoes, peeled and diced
• 1/2 cup corn kernels (fresh or frozen)

Liquids & Broth

• 2 cups chicken broth
• 2 cups milk
• 1 tablespoon olive oil

Protein & Seasoning

• 1 pound salmon fillets, skin removed and cut into chunks
• 1 teaspoon fresh thyme, chopped
• Salt and pepper to taste
• 2 tablespoons fresh parsley, chopped (optional)
• 1 tablespoon lemon juice (optional)

Instructions

1. Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add diced onion, celery, and carrot and sauté for 5-7 minutes until the vegetables have softened and become fragrant.
2. Add Garlic: Stir in the minced garlic and cook for an additional minute, allowing the garlic to release its aroma without burning.
3. Add Broth and Milk: Pour in the chicken broth and milk, stirring to combine all ingredients evenly in the pot.
4. Cook Potatoes: Add the diced potatoes to the pot and bring the liquid to a boil. Once boiling, reduce the heat and let it simmer for 10-12 minutes until the potatoes are tender when pierced with a fork.
5. Cook Salmon and Corn: Gently add the salmon chunks and corn kernels to the simmering chowder. Cook for 5-7 minutes, or until the salmon is fully cooked and flakes easily with a fork.
6. Season: Stir in the chopped fresh thyme, and season with salt and pepper to taste.
7. Finish and Serve: Optionally, add a squeeze of fresh lemon juice to brighten the flavors and sprinkle with fresh parsley before serving.

Notes

• Use fresh or frozen corn kernels depending on availability.
• For a richer chowder, you may substitute whole milk with half-and-half or cream.
• If you prefer a thicker chowder, mash some of the cooked potatoes in the pot to enhance the texture.
• Ensure salmon is cooked completely to an internal temperature of 145°F (63°C) for food safety.
• Can be served with crusty bread or crackers for a complete meal.

Keywords: Salmon chowder, cream chowder, seafood soup, easy chowder recipe, hearty soup, salmon soup, creamy chowder