Creamy Salmon Chowder with Potatoes and Corn Recipe

Introduction

Salmon chowder is a comforting and hearty dish perfect for chilly days. This creamy soup combines tender salmon with fresh vegetables and a rich broth for a delicious and satisfying meal.

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 the diced onion, celery, and carrot. Sauté for 5-7 minutes until the vegetables soften.
2. Step 2: Add the 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 heat and simmer for 10-12 minutes, until potatoes are tender.
5. Step 5: Gently add the salmon chunks and corn kernels. Cook for 5-7 minutes 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

• For a richer chowder, substitute half of the milk with heavy cream.
• Use fresh corn in season for a sweeter flavor, or frozen corn for convenience.
• Adding a bay leaf during simmering can deepen the flavor; just remove it before serving.
• Feel free to swap chicken broth for vegetable broth to keep the recipe pescatarian.

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 avoid curdling the milk. This chowder does not freeze well due to the dairy content.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen salmon for this chowder?

Yes, frozen salmon works well. Thaw it completely before adding to the pot to ensure even cooking.

What can I substitute for potatoes if I want a lower-carb version?

Cauliflower florets are a great low-carb substitute and provide a similar texture when cooked.

Creamy Salmon Chowder with Potatoes and Corn Recipe

Print Recipe

★★★★★

4.9 from 65 reviews

This hearty and comforting Salmon Chowder combines tender chunks of salmon, potatoes, and sweet corn in a creamy broth infused with fresh vegetables and herbs. Perfect for a cozy meal, this chowder offers a balanced blend of flavors and textures that will warm you up on any chilly day.

• Author: Leo
• 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 & Aromatics

• 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)
• 1 teaspoon fresh thyme, chopped
• 2 tablespoons fresh parsley, chopped (optional)

Liquids & Fats

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

Seafood

• 1 pound salmon fillets, skin removed and cut into chunks

Seasonings

• Salt and pepper to taste
• 1 tablespoon lemon juice (optional)

Instructions

1. Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add the diced onion, celery, and carrot, and sauté for 5-7 minutes until the vegetables are softened and fragrant.
2. Add Garlic: Stir in the minced garlic and cook for another minute until fragrant, ensuring it doesn’t brown to maintain a fresh flavor.
3. Combine Liquids: Pour in the chicken broth and milk, stirring well to combine all ingredients in the pot.
4. Cook Potatoes: Add the peeled and diced potatoes to the pot, bringing the mixture to a boil. Once boiling, reduce heat to a simmer and cook for 10-12 minutes until the potatoes are tender.
5. Add Salmon and Corn: Gently add the salmon chunks and corn kernels to the pot. Continue cooking for 5-7 minutes until the salmon is cooked through and flakes easily when tested with a fork.
6. Season: Stir in the chopped fresh thyme, and season with salt and pepper to taste, ensuring the chowder is perfectly balanced in flavor.
7. Finish and Serve: For an optional bright finish, add a squeeze of lemon juice and sprinkle fresh parsley over the chowder before serving. Serve hot and enjoy the comforting flavors.

Notes

• Use skinless salmon fillets to avoid unnecessary texture in the chowder.
• Fresh thyme adds the best flavor, but dried thyme can be substituted if necessary (use about 1/3 teaspoon dried).
• For a richer chowder, substitute half of the milk with heavy cream.
• The chowder can be made a day ahead; leftovers taste great reheated on the stovetop.
• Adjust salt carefully, especially if using salted chicken broth.

Keywords: Salmon chowder, creamy salmon soup, seafood chowder, salmon recipe, comforting soup, potato chowder