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 tablespoons butter; 1 large onion, chopped; 3 medium red potatoes, cut into 1/2-inch cubes (1 lb); 3 tablespoons all-purpose flour; 4 cups low sodium chicken broth; 2 cups corn kernels (fresh or frozen, thawed if frozen); 1 cup half-and-half; ¼ teaspoon paprika; sea salt, to taste; fresh ground pepper, to taste; 4 salmon fillets, skinned and cut into 2-inch pieces (about 1 1/2 lb); fresh lemon juice, to taste; 1 -2 tablespoon chopped fresh dill; 1 -2 tablespoon chopped fresh parsley

Servings: persons

3 tablespoons butter
1 large onion, chopped
3 medium red potatoes, cut into 1/2-inch cubes (1 lb)
3 tablespoons all-purpose flour
4 cups low sodium chicken broth
2 cups corn kernels (fresh or frozen, thawed if frozen)
1 cup half-and-half
¼ teaspoon paprika
sea salt, to taste
fresh ground pepper, to taste
4 salmon fillets, skinned and cut into 2-inch pieces (about 1 1/2 lb)
fresh lemon juice, to taste
1 -2 tablespoon chopped fresh dill
1 -2 tablespoon chopped fresh parsley

1
Melt butter in a large saucepan over medium heat.
2
Add onion and potato and cook, stirring often, for 5 minutes.
3
(I added the onion first and sauteed it till it was softened.
4
).
5
Add flour and cook, stirring constantly, 1 minute.
6
Add broth and bring to a boil; reduce heat and simmer covered, for 5 minutes or just until potato is tender.
7
Stir in corn and next 4 ingredients; return to a simmer, stirring occasionally.
8
Add salmon and simmer 4 minutes or just until fish flakes.
9
Add lemon juice and fresh herbs; season with additional sea salt and pepper if desired.

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 14 ingredients. The key ingredients include: 3 tablespoons butter, 1 large onion, chopped, 3 medium red potatoes, cut into 1/2-inch cubes (1 lb), 3 tablespoons all-purpose flour, 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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