Salmon Corn Chowder

Dive into a bowl of hearty, comforting Salmon Corn Chowder, a rich and creamy soup brimming with delicious flavors and wholesome ingredients. This recipe combines tender, flaky salmon fillet with the natural sweetness of corn and earthy russet potatoes, all simmered in a velvety, herb-infused broth. A touch of garlic, celery, and carrots lays a flavorful foundation, while a luscious roux made with heavy cream adds a luxurious texture. Perfect for weeknight dinners or a cozy weekend meal, this one-pot dish is ready in just 50 minutes and serves four generously. Garnished with fresh parsley or chives, and best enjoyed with crusty bread, this chowder strikes the perfect balance of hearty and fresh, making it a true culinary classic. Whether you're craving seafood, comfort food, or a vibrant seasonal chowder, this recipe delivers it all.

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 lb salmon fillet
• 2 tbsp olive oil
• 1 medium (chopped) yellow onion
• 2 (diced) celery stalks
• 1 medium (diced) carrot
• 3 (minced) garlic cloves
• 2 medium (peeled and diced) russet potatoes
• 4 cups chicken or vegetable broth
• 2 cups frozen or fresh corn kernels
• 1 cup heavy cream
• 2 tbsp flour
• 2 tbsp unsalted butter
• 1 bay leaf
• 1 tsp fresh thyme leaves
• 1 tsp (plus more to taste) salt
• 0.5 tsp black pepper
• 2 tbsp (chopped for garnish) fresh parsley or chives

Directions

Step 1

Season the salmon fillet lightly with salt and pepper. Heat 1 tablespoon of olive oil in a large pot over medium heat. Add the salmon and sear for 3-4 minutes per side until cooked through. Remove from the pot, let it cool slightly, and flake it into large chunks. Set it aside.

Step 2

In the same pot, add the remaining 1 tablespoon of olive oil. Sauté the chopped onion, celery, and carrot over medium heat for 5-7 minutes, or until softened. Add the minced garlic and cook for an additional 1 minute, stirring frequently.

Step 3

Add the diced potatoes, bay leaf, thyme, salt, and black pepper to the pot. Stir well to coat the vegetables in the seasoning.

Step 4

Pour in the chicken or vegetable broth and bring the mixture to a boil. Reduce the heat to a simmer, cover the pot, and cook for 15-20 minutes, or until the potatoes are tender.

Step 5

While the soup simmers, heat the butter in a small saucepan over medium heat until melted. Stir in the flour and cook, whisking frequently, for 1-2 minutes to form a roux. Gradually whisk in the heavy cream until smooth and heated through.

Step 6

Add the corn and the roux mixture to the pot of chowder. Stir until the soup thickens slightly and becomes creamy. Simmer for 5 additional minutes.

Step 7

Gently stir the flaked salmon chunks back into the chowder and heat through for 2-3 minutes. Taste and adjust the seasoning with additional salt and pepper, if needed.

Step 8

Remove the bay leaf before serving. Ladle the chowder into bowls and garnish with freshly chopped parsley or chives. Serve hot with crusty bread, if desired.

Nutrition Facts

Serving size	3137.2 grams (3137.2g)

Amount per serving	% Daily Value*
Calories	3455

Total Fat 223.60g	287%
Saturated Fat 87.60g	438%
Polyunsaturated Fat 26.30g
Cholesterol 615mg	205%
Sodium 7747mg	337%
Total Carbohydrate 202.20g	74%
Dietary Fiber 29.50g	105%
Total Sugars 46.50g
Protein 151.70g	303%

Vitamin D 2486IU	12429%
Calcium 424mg	33%
Iron 12mg	64%
Potassium 6864mg	146%

*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.

Source of Calories

Fat: 58.7%

Protein: 17.7%

Carbs: 23.6%