Salmon and Corn Chowder
Dive into a bowl of comfort with this decadent Salmon and Corn Chowder, where tender chunks of flaky salmon are paired with sweet bursts of corn and velvety russet potatoes in a creamy, savory broth. This hearty recipe is crafted with pantry staples like chicken or vegetable broth, heavy cream, and Old Bay seasoning, all elevated by the aromatic trio of sautéed onions, celery, and garlic. With just 15 minutes of prep and 30 minutes of cooking time, this one-pot meal is perfect for a cozy dinner or an impressive meal when hosting guests. Finish the chowder with a bright splash of lemon juice and a sprinkle of fresh dill or parsley for a vibrant twist, and serve it with crusty bread to soak up every last drop. Ideal for seafood lovers and comfort food enthusiasts alike, this Salmon and Corn Chowder will quickly become a staple in your kitchen repertoire.
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Recipe Information
Ingredients
- 12 oz Salmon fillet (skinless, boneless)
- 3 tbsp Butter
- 1 tbsp Olive oil
- 1 medium Yellow onion (diced)
- 2 stalks Celery stalks (chopped)
- 3 cloves Garlic (minced)
- 3 tbsp All-purpose flour
- 4 cups Chicken or vegetable broth
- 2 medium Russet potatoes (peeled and diced)
- 2 cups Fresh or frozen corn kernels
- 1 cup Heavy cream
- 1 tsp Old Bay seasoning
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Fresh dill (chopped, optional)
- 2 tbsp Fresh parsley (chopped, optional)
- 1 tbsp Lemon juice
Instructions
Cut the salmon fillet into bite-sized pieces and set aside.
In a large pot over medium heat, melt the butter and add the olive oil. Once melted and shimmering, add the diced onion and chopped celery. Cook for 5 minutes, stirring frequently, until the vegetables are softened.
Stir in the minced garlic and cook for 1 minute until fragrant.
Sprinkle the flour over the vegetables and stir well to coat. Cook for 1-2 minutes to remove the raw flour taste.
Slowly pour in the chicken or vegetable broth, stirring constantly to prevent lumps. Bring the mixture to a gentle boil.
Add the diced potatoes to the pot and reduce the heat to a simmer. Cover and cook for 12-15 minutes, or until the potatoes are tender when pierced with a fork.
Stir in the corn, heavy cream, Old Bay seasoning, salt, and black pepper. Cook for 5 minutes to heat through.
Gently add the salmon pieces to the chowder, making sure they are submerged in the liquid. Cover and simmer for 5-7 minutes, or until the salmon is cooked through and flakes easily with a fork.
Taste the chowder and adjust seasoning as needed. Stir in the lemon juice and fresh dill or parsley, if using, just before serving.
Ladle the chowder into bowls and serve warm with crusty bread or crackers on the side.
Nutrition Facts
Calories |
679 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.6 g | 57% | |
| Saturated Fat | 21.0 g | 105% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 135 mg | 45% | |
| Sodium | 1507 mg | 66% | |
| Total Carbohydrate | 42.0 g | 15% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 10.2 g | ||
| Protein | 24.8 g | 50% | |
| Vitamin D | 12.3 mcg | 61% | |
| Calcium | 58 mg | 4% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 1081 mg | 23% | |
*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.
