Description
A warm, velvety bowl of creamy salmon chowder featuring flaky salmon and sweet corn in a gently seasoned broth.
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
- 1 cup corn (fresh, frozen, or canned)
- 1 pound salmon fillets, skinned and cut into 1-inch chunks
- 1 cup heavy cream (or half-and-half)
- 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 butter. When shimmering, add the diced onion and sauté until translucent, about 4–5 minutes. Add the garlic and cook for 30–45 seconds until fragrant.
- Add the diced potatoes and pour in the broth. Increase heat to bring to a simmer, then lower to maintain a gentle simmer. Cook until potatoes are fork-tender, about 10–15 minutes.
- Stir in the corn. Gently add the salmon chunks, spreading them into the pot so they poach evenly. Simmer just until the salmon turns opaque and flakes easily, about 5–7 minutes.
- Pour in the heavy cream (or half-and-half) and stir to combine. Warm through over low heat — do not boil once the cream is added. Taste and season with salt and pepper.
- Ladle into bowls and garnish with chopped dill or parsley. Serve immediately.
Notes
For a dairy-free version, replace cream with canned coconut milk and swap butter for olive oil. Keep the heat low to avoid overcooking the salmon.