Corn and Salmon Chowder
Dive into a bowl of creamy comfort with this hearty Corn and Salmon Chowder, a luxurious yet simple recipe perfect for cozy weeknight dinners or special gatherings. Packed with tender chunks of salmon, sweet bursts of corn, and velvety potatoes, this one-pot soup strikes the perfect balance of richness and freshness. A base of sautéed onion, celery, and garlic creates an aromatic foundation, while heavy cream adds a luscious texture that enhances every spoonful. Garnished with fresh parsley and optional paprika for a hint of smokiness, this chowder is a crowd-pleasing dish that comes together in just 50 minutes. Ideal for seafood lovers, it’s a satisfying way to warm up on a chilly day.
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Recipe Information
Ingredients
- 3 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 2 stalks celery stalks, diced
- 3 cloves garlic cloves, minced
- 3 tablespoons all-purpose flour
- 4 cups chicken or vegetable broth
- 2 medium potatoes, peeled and diced
- 2 cups fresh or frozen corn kernels
- 1 pound skinless salmon fillet, cut into bite-sized pieces
- 1 cup heavy cream
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon paprika (optional, for garnish)
Instructions
Melt the butter in a large pot over medium heat.
Add the diced onion and celery, and sauté for 5-7 minutes until softened.
Stir in the minced garlic and cook for 1 minute until fragrant.
Sprinkle in the flour and stir continuously for 1-2 minutes to create a roux.
Gradually whisk in the chicken or vegetable broth, ensuring no lumps remain.
Add the diced potatoes to the pot and bring the mixture to a simmer. Cook for 15 minutes or until the potatoes are tender.
Stir in the corn kernels and cook for an additional 5 minutes.
Gently add the salmon pieces to the pot, ensuring they are submerged in the liquid. Simmer for 5-7 minutes, or until the salmon is cooked through and flakes easily.
Reduce the heat to low and stir in the heavy cream. Cook for another 2-3 minutes without bringing it to a boil.
Season the chowder with salt and black pepper to taste.
Serve hot, garnished with chopped parsley and a sprinkle of paprika if desired.
Nutrition Facts
Calories |
714 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.2 g | 58% | |
| Saturated Fat | 21.3 g | 106% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 151 mg | 50% | |
| Sodium | 1457 mg | 63% | |
| Total Carbohydrate | 43.2 g | 16% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 10.0 g | ||
| Protein | 29.9 g | 60% | |
| Vitamin D | 15.0 mcg | 75% | |
| Calcium | 57 mg | 4% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 1220 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
