Creamy Salmon Chowder with Potatoes and Corn Recipe
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.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
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
- 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.
- Add Garlic: Stir in the minced garlic and cook for another minute until fragrant, ensuring it doesn’t brown to maintain a fresh flavor.
- Combine Liquids: Pour in the chicken broth and milk, stirring well to combine all ingredients in the pot.
- 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.
- 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.
- Season: Stir in the chopped fresh thyme, and season with salt and pepper to taste, ensuring the chowder is perfectly balanced in flavor.
- 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
