Salmon And Corn Chowder Recipe

Name: Salmon And Corn Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Seafood
Ingredients: 3 Tbsp. butter; 2 medium leeks; 1 large potato; 2 c. fish stock or bottled clam juice; 3 c. milk; 3 c. whipped cream; 1 lb. salmon fillet, skinned, rinsed and dried; 1 c. whole kernel corn; salt; freshly ground black or white pepper

Servings: persons

3 Tbsp. butter
2 medium leeks
1 large potato
2 c. fish stock or bottled clam juice
3 c. milk
3 c. whipped cream
1 lb. salmon fillet, skinned, rinsed and dried
1 c. whole kernel corn
salt
freshly ground black or white pepper

1
Melt the butter in a large saucepan over low heat; add the leeks and cook, stirring frequently, until very soft but not browned (about 8 minutes).
2
Add the potato to the leeks and stir to coat with butter.
3
Pour in the stock and simmer, uncovered, over low heat for 15 minutes.
4
Add the milk and cream; simmer for 10 minutes more.
5
Add the salmon and corn; simmer just until the fish and corn are done, about 5 minutes.
6
Season to taste with salt and pepper.
7
Serve hot!

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 Tbsp. butter, 2 medium leeks, 1 large potato, 2 c. fish stock or bottled clam juice, and more.

Yes, Salmon And Corn Chowder falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Salmon And Corn Chowder

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