Salmon and Corn Chowder

Difficulty:

Medium
40

minutes

Servings:

4
A recipe from the cuisine, allowed in a diet.

There is nothing fishy about chowder. You can cook it in many ways and always have a delicious experience. We settled for salmon, sweet corn, and potatoes. We thickened it a little with flour and, generously enhanced it with heavy cream. Ahoy, then!

Nutritional Chart

Calories: 559 kCal / serving

  • Proteins:
  • Fats:
  • Carbs:
  • 33 g
  • 23 g
  • 56 g

Ingredients Needed for Salmon and Corn Chowder

1 ear of sweet corn, sliced
1 ounce butter
1 onion, diced
salt
pepper
1 tablespoon flour
4 cups of seafood stock
6 small to medium potatoes, cubed
14 ounces of salmon, cubed
3 ounces of heavy cream

How to Make Salmon and Corn Chowder

  1. Start melting the butter in a pot over low heat and add the onion. Cook and stir until tender. Season with salt and pepper in the process.
  2. Add the flour and stir it in. Add most of the seafood stock and stir.
  3. Add the potatoes, cover with the lid and boil for 15 minutes.
  4. Add the remaining stock, the salmon, and the sliced sweet corn. Stir, cover with the lid and cook for 15 minutes more.
  5. Add the heavy cream and stir it in. Remove from heat and serve warm.
5
(1)

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2 thoughts on “Salmon and Corn Chowder”

  1. Bria

    Love love love this recipe. I don’t cook very much but this recipe was very easy and straight forward.

    Reply

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