Creamy Salmon Corn Chowder
A comforting and creamy salmon corn chowder perfect for cozy dinners.
Equipment
- 1 Large pot for cooking chowder
- 1 Cutting board for preparing ingredients
- 1 Knife for chopping
Ingredients
Main Ingredients
- 2 tbsp butter
- 1 onion diced
- 2 cloves garlic minced
- 3 cups corn kernels
- 2 potatoes diced
- 4 cups chicken broth
- 1.5 lbs salmon fillets cut into bite-sized pieces
- 1 cup heavy cream
- Salt and pepper to taste
- 2 tbsp fresh dill or parsley chopped
Instructions
Preparation
- Dice the onion and potatoes. Mince the garlic. Cut the salmon into bite-sized pieces. Set aside.
- In a large pot, melt butter over medium heat. Add diced onion and sauté until translucent, about 5 minutes. Add minced garlic and cook for an additional minute.
- Stir in diced potatoes and corn kernels. Cook for 3-4 minutes, allowing the flavors to meld.
- Pour in the chicken broth and bring the mixture to a simmer. Cook until potatoes are tender, approximately 15 minutes.
- Stir in the salmon pieces and heavy cream. Simmer gently until the salmon is cooked through and the chowder is creamy, about 10 minutes.
- Add fresh dill or parsley, and season with salt and pepper to taste. Let the chowder rest for a few minutes before serving.
Serving
- Ladle the chowder into bowls. Garnish with additional herbs if desired. Serve with crusty bread or a salad.
Storage
- Allow the chowder to cool completely before transferring to an airtight container. Store in the refrigerator for up to 3 days.
Notes
Pro Tips: Achieve the perfect texture by ensuring the potatoes are tender but not mushy. Enhance the flavor with a splash of lemon juice or white wine. Use fresh herbs for the best flavor.
Ingredient Substitutions: Use shrimp or cod instead of salmon. Substitute heavy cream with coconut milk for a dairy-free option.
How to Serve: Pair with crusty bread or a fresh salad. Garnish with herbs or smoked paprika.
Storage & Freshness: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently.
Make-Ahead Tips: Prepare the chowder base ahead and add salmon and cream just before serving.
Ingredient Substitutions: Use shrimp or cod instead of salmon. Substitute heavy cream with coconut milk for a dairy-free option.
How to Serve: Pair with crusty bread or a fresh salad. Garnish with herbs or smoked paprika.
Storage & Freshness: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently.
Make-Ahead Tips: Prepare the chowder base ahead and add salmon and cream just before serving.