Salmon Corn and Barley Chowder
Cozy up with a bowl of hearty Salmon Corn and Barley Chowder, a comforting one-pot dish packed with wholesome ingredients and vibrant flavors. This recipe combines succulent chunks of salmon with sweet corn, nutty barley, and tender vegetables, creating a satisfying and nutrient-rich soup that's perfect for any season. A creamy base made with heavy cream and a touch of butter enhances the richness, while fresh thyme and parsley add a burst of herbal freshness. With its perfect balance of warmth and lightness, this chowder is an ideal meal for busy weeknights or a crowd-pleasing starter for special gatherings. Delicious on its own or served with crusty bread, this salmon chowder is a must-try for seafood lovers looking for a hearty and wholesome twist on classic comfort food.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 large yellow onion, finely diced
- 2 medium celery stalks, chopped
- 1 medium carrot, finely diced
- 3 cloves garlic cloves, minced
- 3 tablespoons all-purpose flour
- 6 cups chicken or vegetable stock
- 2 medium potatoes, peeled and diced
- 0.5 cup uncooked barley
- 2 cups fresh corn kernels (or frozen)
- 1 pound salmon fillet, skin removed, cut into 1-inch pieces
- 1 cup heavy cream
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon fresh thyme leaves
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon paprika (optional, for garnish)
Instructions
Heat the olive oil and butter in a large pot or Dutch oven over medium heat.
Add the diced onion, celery, and carrot. Sauté for 5-7 minutes, stirring occasionally, until softened.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Sprinkle the flour over the vegetables and stir continuously for 1-2 minutes to combine and cook out the raw flour taste.
Gradually pour in the chicken or vegetable stock, stirring constantly to prevent lumps from forming.
Add the diced potatoes, uncooked barley, thyme, salt, and black pepper to the pot. Bring the mixture to a boil, then reduce the heat to a gentle simmer.
Cover and let simmer for 25 minutes, stirring occasionally, until the barley and potatoes are tender.
Stir in the corn kernels and the salmon pieces, ensuring the salmon is evenly distributed throughout the pot.
Cook for an additional 7-10 minutes, or until the salmon is cooked through and flakes easily with a fork.
Reduce the heat to low and stir in the heavy cream. Warm through for 2-3 minutes without bringing it to a boil.
Taste and adjust the seasoning with additional salt or pepper, if needed.
Ladle the chowder into bowls and garnish with fresh parsley and a sprinkle of paprika, if desired.
Serve warm with crusty bread or biscuits on the side.
Nutrition Facts
Calories |
3520 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 201.1 g | 258% | |
| Saturated Fat | 81.3 g | 406% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 555 mg | 185% | |
| Sodium | 8214 mg | 357% | |
| Total Carbohydrate | 277.7 g | 101% | |
| Dietary Fiber | 41.8 g | 149% | |
| Total Sugars | 44.3 g | ||
| Protein | 137.6 g | 275% | |
| Vitamin D | 59.8 mcg | 299% | |
| Calcium | 343 mg | 26% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 6066 mg | 129% | |
*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.
