Salmon And Corn Chowder
Creamy salmon and corn chowder with tender vegetables and aromatic herbs, perfect for cozy family dinners or comforting gatherings, offering rich flavors and hearty texture.
Ingredients
- 2 medium potatoes, peeled and cubed ⓘ
- 1 onion, chopped ⓘ
- 1 cup celery, chopped ⓘ
- 1 cup carrots, chopped ⓘ
- 14 1/2 oz can chicken broth ⓘ
- 1 or 2 garlic cloves, minced ⓘ
- 1 1/4 tsp salt ⓘ
- 1/2 tsp dried marjoram ⓘ
- 2 cups light cream ⓘ
- 1 cup milk ⓘ
- 1/4 cup butter ⓘ
- 2 Tbsp flour ⓘ
- 16 1/2 oz can cream-style corn ⓘ
- 16 oz can salmon, drained, boned, and flaked ⓘ
Instructions
- In a large saucepan, combine the potatoes, onion, celery, chicken broth, garlic, salt, and marjoram.
- Bring to a boil. Reduce heat and simmer, covered, about 10 minutes or until vegetables are tender.
- Stir in light cream, milk, and butter (substituting milk for cream).
- Combine flour and cream-style corn and stir into the soup.
- Heat, but do not boil, just until thickened.
- Gently stir in the drained, boned, and flaked salmon and heat through.
Tips & Substitutions
For a creamier texture, blend a portion of the chowder before adding the salmon. You can substitute half-and-half for light cream for a richer flavor, or use low-fat milk if you're looking to lighten the dish. Fresh herbs like dill or parsley can enhance the flavor, and feel free to add extra vegetables such as bell peppers or peas for more color and nutrients.
Serving Suggestions
Serve the chowder with a sprinkle of fresh herbs on top for added flavor and color. It pairs beautifully with a side of crusty bread or a simple salad like a Vegetable Platter. For a heartier meal, consider serving it alongside some American recipes like Chicken Tremendous. A glass of white wine can also complement the dish nicely.
Storage & Reheating
Store leftover chowder in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm on the stove over low heat, stirring occasionally. Avoid boiling the chowder as this can affect the texture of the cream. If it thickens too much, add a splash of milk or broth to loosen it up.
Nutrition & Diet Analysis (per serving)
Each serving of Salmon And Corn Chowder contains roughly 1370 calories, with 39g protein, 209g carbohydrates, and 55g fat. It is an excellent source of iron (222% of the Daily Value), dietary fiber (204% of the Daily Value), and calcium (154% of the Daily Value). Note that it is relatively high in sodium, at 2720mg per serving (118% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh salmon instead of canned?
Yes, you can use fresh salmon! Just cook it separately until it’s fully cooked, then flake it and add it to the chowder in the last few minutes of cooking. This will give you a fresher taste and a firmer texture.
Is it possible to make this chowder dairy-free?
Absolutely! Substitute the light cream and milk with coconut milk or any plant-based milk. Use dairy-free butter for cooking, and check your cream-style corn for dairy ingredients if you're avoiding all dairy.
How can I make this chowder spicier?
To add some heat, consider incorporating diced jalapeños or a pinch of cayenne pepper while sautéing the vegetables. A dash of hot sauce can also work wonders to elevate the flavor without overwhelming the dish.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).