Salmon Corn Chowder
Salmon Corn Chowder is a hearty, comforting soup blending tender salmon, sweet corn, potatoes, and aromatic vegetables. Its creamy texture and savory flavor make it perfect for a cozy meal, appealing to seafood lovers and those seeking a satisfying, wholesome dish.
Ingredients
- 2 medium potatoes, cubed ⓘ
- 1 large onion, chopped
- 1 cup celery, chopped ⓘ
- 1 (14 1/2 oz.) can chicken broth ⓘ
- 1 clove garlic, minced ⓘ
- 1/2 teaspoon marjoram ⓘ
- 3 cups milk ⓘ
- 1/4 cup oleo (butter or margarine) ⓘ
- 2 tablespoons flour ⓘ
- 1 (16 1/2 oz.) can cream-style corn ⓘ
- 1 (16 oz.) can salmon, drained, boned, and flaked ⓘ
Instructions
- In a large saucepan, combine potatoes, onion, celery, chicken broth, garlic, and marjoram.
- Bring to a boil; reduce heat and simmer, covered, for about 10 minutes.
- Stir in milk and oleo (butter or margarine).
- Combine flour and corn; stir into the soup.
- Heat, but do not boil, until slightly thickened.
- Gently stir in the drained, boned, and flaked salmon, and heat through.
Tips & Substitutions
For added flavor, consider sautéing the onions and celery in the butter before adding the potatoes and broth. If you prefer a thicker chowder, increase the flour slightly or blend a portion of the soup and return it to the pot. You can substitute the salmon with canned tuna for a different twist, or use fresh salmon if available. This soup also pairs beautifully with Lydia'S Corn Chowder for a delightful meal.
Serving Suggestions
Serve the salmon corn chowder hot, garnished with fresh herbs like parsley or dill. This dish pairs well with crusty bread or a simple green salad. For a complete meal, consider serving alongside a light Chicken Divon or a hearty Potato And Cabbage Casserole for a comforting dinner.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. When reheating, do so gently on the stove over low heat, stirring frequently to prevent sticking. If the chowder thickens too much, add a splash of milk or broth to achieve your desired consistency.
Nutrition & Diet Analysis (per serving)
Each serving of Salmon Corn Chowder contains roughly 916 calories, with 24g protein, 173g carbohydrates, and 16g fat. It is an excellent source of iron (127% of the Daily Value), protein (47% of the Daily Value), and dietary fiber (47% of the Daily Value), and a good source of vitamin A. It also contributes 13g of dietary fiber toward your daily target.
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 corn instead of canned corn?
Yes, fresh corn can be used instead of canned corn for a sweeter flavor. Just make sure to cook it until tender before adding it to the chowder. About 2 cups of fresh corn kernels should work well in this recipe.
How can I make this chowder dairy-free?
To make this chowder dairy-free, substitute the milk with a plant-based alternative like almond milk or coconut milk. Use vegan butter in place of oleo. Ensure that the cream-style corn you select is also dairy-free to maintain the recipe's integrity.
What can I add for extra vegetables?
You can easily add extra vegetables such as diced carrots, bell peppers, or even spinach for added nutrition. Just chop them finely and add them to the pot along with the other vegetables to ensure they cook evenly.
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).