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Salmon Corn Chowder Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://hannahdelgado.com/salmon-corn-chowder-recipe/