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Easy Salmon Chowder

A creamy, rich soup featuring tender chunks of salmon, vibrant corn, and hearty potatoes. Perfect for warming winter evenings and easy to prepare.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American, Seafood
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb salmon, cut into chunks Can substitute with flaky white fish like cod or halibut.
  • 2 cups vegetable broth
  • 1 cup heavy cream Add last to prevent curdling.
  • 2 cups potatoes, diced
  • 1 cup corn (fresh or frozen)
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • to taste salt and pepper
  • for garnish fresh dill Enhances flavor and aroma.

Method
 

Preparation
  1. Gather all your ingredients and chop the onion and garlic. Cut the salmon into bite-sized chunks, and dice the potatoes.
Cooking
  1. In a large pot over medium heat, add a splash of water or olive oil. Add the chopped onion and minced garlic, cooking until fragrant and translucent, about 5 minutes.
  2. Add the diced potatoes; stir to combine. Pour in the vegetable broth, and bring to a gentle boil. Reduce the heat and simmer for about 10 minutes until the potatoes are tender.
  3. Carefully add the chunks of salmon and corn to the pot. Stir gently to avoid breaking the salmon, and let it simmer for another 5 minutes until the salmon is fully cooked and flaky.
  4. Stir in the heavy cream, and season with salt and pepper to taste. Allow the chowder to heat through for a couple more minutes.
  5. Ladle the chowder into bowls and finish with fresh dill for an aromatic finish. Serve immediately.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months. Reheat gently on the stovetop over low heat to maintain creaminess.