Smoked Salmon and Corn Chowder Recipe

Name: Smoked Salmon and Corn Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons butter; 1 small onion, coarsely chopped; 1 celery, coarsely chopped; 2 ½ tablespoons flour; one 14 . 5-ounce can chicken broth; 3 cups whole milk; 2 cups leftover fettuccine, alfredo cut into 4-inch pieces; 1 cup frozen corn kernels, thawed; 2 tablespoons chopped fresh dill, plus more for garnish; 4 ounces smoked salmon, thinly sliced; salt

Servings: persons

2 tablespoons butter
1 small onion, coarsely chopped
1 celery, coarsely chopped
2 ½ tablespoons flour
one 14 . 5-ounce can chicken broth
3 cups whole milk
2 cups leftover fettuccine, alfredo cut into 4-inch pieces
1 cup frozen corn kernels, thawed
2 tablespoons chopped fresh dill, plus more for garnish
4 ounces smoked salmon, thinly sliced
salt

1
In a large saucepan, heat the butter over medium-high heat.
2
Add the onion and celery and cook, stirring often, until softened but not brown, 6 to 7 minutes.
3
Stir in the flour until incorporated, about 30 seconds.
4
Add the chicken broth and cook for 1 minute.
5
Stir in the milk and bring to a boil.
6
Lower the heat, cover the pot and simmer until slightly thickened, about 5 minutes.
7
Add the fettuccine alfredo, corn and chopped dill and simmer until warmed through, about 3 minutes.
8
Add the salmon and cook until opaque, about 2 minutes.
9
Season with salt.
10
Divide the soup among 4 bowls and top with more dill.

317

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

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 11 ingredients. The key ingredients include: 2 tablespoons butter, 1 small onion, coarsely chopped, 1 celery, coarsely chopped, 2 ½ tablespoons flour, and more.

Yes, Smoked 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.

Smoked Salmon and Corn Chowder

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