Creamy Salmon Corn Chowder Bowls
A rich and hearty chowder featuring fresh salmon and sweet corn in a creamy broth, perfect for a cozy dinner.
Equipment
- 1 Large pot
- 1 Cutting board
- 1 Knife
Ingredients
Chowder Base
- 2 tablespoons unsalted butter
- 1 onion diced
- 2 stalks celery diced
- 3 cloves garlic minced
- 1/4 cup all-purpose flour
- 4 cups chicken or vegetable broth
- 2 cups fresh or frozen corn kernels
Creamy Addition
- 1 cup heavy cream
- 1 pound salmon fillet skin removed and cut into chunks
- Salt and pepper to taste
- 2 tablespoons fresh lemon juice
Instructions
Preparation
- Cut the salmon into bite-sized pieces and set aside. Dice the onion and celery, and mince the garlic.
- In a large pot, melt butter over medium heat. Add onion and celery, cooking until soft. Add garlic and cook for another minute. Stir in flour and cook for 2 minutes, stirring constantly.
- Gradually whisk in the broth until smooth. Add corn and bring to a simmer, cooking for about 10 minutes.
- Stir in the salmon and cream. Cook until the salmon is fully cooked and the chowder is thickened, about 10 minutes.
- Season with salt, pepper, and lemon juice to taste. Allow the chowder to rest for a few minutes before serving.
Serving
- Ladle the chowder into bowls and garnish with fresh herbs such as parsley or dill. Serve hot with crusty bread.
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: Use fresh herbs like dill or parsley to enhance the flavors. Simmer gently to avoid curdling.
Ingredient Substitutions: Substitute salmon with cod or haddock. Use coconut milk for a dairy-free option.
How to Serve: Pair with crusty bread or a green salad. Complement with a chilled white wine or apple cider.
Storage & Freshness: Store in an airtight container in the fridge for up to 3 days.
Make-Ahead Tips: Prepare the chowder base ahead and refrigerate. Add salmon and cream when ready to serve.
Ingredient Substitutions: Substitute salmon with cod or haddock. Use coconut milk for a dairy-free option.
How to Serve: Pair with crusty bread or a green salad. Complement with a chilled white wine or apple cider.
Storage & Freshness: Store in an airtight container in the fridge for up to 3 days.
Make-Ahead Tips: Prepare the chowder base ahead and refrigerate. Add salmon and cream when ready to serve.