Salmon and Corn Chowder

  • Difficulty: Medium
  • 40 minutes
  • 4 servings

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!

Ingredients Needed for Salmon and Corn Chowder

    1 ear of sweet corn, sliced
    1 ounce butter
    1 onion, diced
    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.


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