Description
A comforting bowl of creamy salmon chowder with tender salmon, sweet corn, and hearty potatoes, perfect for chilly nights.
Ingredients
- 1 tablespoon olive oil or unsalted butter
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium potatoes, peeled and diced
- 3 cups vegetable or chicken broth (low-sodium preferred)
- 1 cup corn (fresh, frozen, or canned and drained)
- 1 pound salmon fillets, skinned and cut into 1-inch chunks
- 1 cup heavy cream (or half-and-half for lighter chowder)
- Salt and freshly ground black pepper, to taste
- Fresh dill or parsley, chopped, for garnish
Instructions
- Heat a large pot over medium heat and add the olive oil or unsalted butter. Sauté the diced onion until translucent, then add the minced garlic and cook until fragrant.
- Add the diced potatoes and pour in the broth. Increase heat to bring to a simmer, then reduce heat and cook until potatoes are tender.
- Stir in the corn, then gently add the salmon chunks. Simmer until salmon is opaque and flakes easily.
- Pour in the heavy cream and stir to combine. Warm through on low heat.
- Season with salt and freshly ground black pepper, garnish with fresh herbs, and serve immediately.
Notes
Serve warm with crusty bread or a crisp salad. For a lighter option, swap heavy cream for half-and-half.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American