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
Ingredients: 3 tablespoons olive oil; 2 stalks celery, cut into 1/2-inch slices; 8 ounces unpeeled small red potatoes, cut into 1-inch cubes; 1 teaspoon kosher salt; 1 1/4 teaspoons freshly ground white pepper; 1 bunch green onions, coarsely chopped, including half of greens; 1 1/2 cups corn kernels (about 2 ears); 4 cups fish or chicken stock; 1 cup heavy cream; 2 pounds salmon fillets, skin and pin bones removed, cut into 2-inch pieces; Grated zest and juice of 1 lemon; 1/4 cup minced fresh dill

Servings: persons

3 tablespoons olive oil
2 stalks celery, cut into 1/2-inch slices
8 ounces unpeeled small red potatoes, cut into 1-inch cubes
1 teaspoon kosher salt
1 1/4 teaspoons freshly ground white pepper
1 bunch green onions, coarsely chopped, including half of greens
1 1/2 cups corn kernels (about 2 ears)
4 cups fish or chicken stock
1 cup heavy cream
2 pounds salmon fillets, skin and pin bones removed, cut into 2-inch pieces
Grated zest and juice of 1 lemon
1/4 cup minced fresh dill

1
Prepare a campfire or wood-fired grill for cooking with indirect heat.
2
Heat the olive oil in a large, heavy saucepan or Dutch oven over medium heat and saute the celery for 3 minutes. Add the potatoes, salt, and pepper and cook, stirring occasionally, for 5 minutes. Stir in the green onions and corn and add 2 cups of the stock. Bring to a boil, then reduce the heat, cover, and simmer until the potatoes are almost tender, about 15 minutes.
3
Add the cream and simmer, uncovered, until the potatoes are tender, 5 to 7 minutes. Stir in the salmon and lemon zest and simmer gently until the salmon is just cooked through, 3 to 4 minutes. Add more stock as needed and lemon juice to taste. Taste and adjust the seasoning.
4
Serve in bowls, topped with the dill.

1312

kcal

Calories

Fat

Carbs

126

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 3 tablespoons olive oil, 2 stalks celery, cut into 1/2-inch slices, 8 ounces unpeeled small red potatoes, cut into 1-inch cubes, 1 teaspoon kosher salt, 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.

That's it — enjoy your meal!

Salmon And Corn Chowder

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions