Salmon and Corn Chowder

My friend Olga hosted a soup swap last weekend. For a long time, I could not decide on what to make. I wanted something that was easy to make, and that many different people would enjoy. I even asked for recommendations on Facebook. Then I remembered this salmon corn chowder recipe.

I’ve been making this recipe for many years. The original recipe is from and old Marie Claire magazine. I have added ingredients and changed the procedure over time. This is not a thick chowder. It is thickened slightly by using some of the corn kernels. Don’t get me wrong, the fact that it is not a thick soup doesn’t mean that it is not creamy. Heavy cream and whole milk make this a luscious and satisfying meal.

What I love about this recipe is that you can make it with fresh corn when it’s in season, or you can make it with frozen corn when fresh corn is not available.

It is perfect for a cold winter day. I think it was a hit at the soup swap.

And if you want to learn more about the soup swap, visit Olga’s post.

Salmon and Corn Chowder

(Adapted from an old Marie Claire magazine)

• 8 ounces fresh salmon filet, bones and skin removed, cut into 1 inch dice (or 8 ounces canned boneless & skinless salmon)
• 2 tablespoons butter
• 1 small red onion, finely chopped
• 2 garlic cloves, finely chopped
• 3 small new potatoes, cut into 1 inch dice (about 2 cups)
• 3 small carrots, peeled and cut into 1/4 inch slices
• 2 cups whole milk
• 3 cups low sodium chicken broth or vegetable broth
• 4 cups corn kernels (fresh or frozen)
• 1 small red bell pepper, cut into 1 inch pieces
• 1 cup heavy cream
• 1 tablespoon shopped dill
• salt and pepper

1. Season the salmon with salt and pepper and return to the refrigerator until ready to use.
2. In a large pot, over medium heat, melt the butter, and add the red onion. Cover and cook for 4 minutes, or until soft. Add the garlic, potatoes, and carrots. Season with salt and pepper, and sauté for two minutes. Add in the milk, and broth, and bring to a simmer.
3. Place 2 cups of the corn kernels in a blender, and add 1 cup of the simmering liquid making sure that you don’t add any of the vegetables that are cooking in the liquid. Blend the corn kernels and 1 cup liquid until smooth.
4. Add the blended corn, the remaining 2 cups of corn kernels, the red bell pepper, and the heavy cream to the pot. Bring to a simmer, and cook uncovered for 10-15 minutes, just until the potatoes are tender.
5. Once the potatoes are ready, turn off the heat and add in the salmon. The salmon will cook in 1-2 minutes with the heat off. Taste the liquid and season with salt and pepper to taste. Add the dill and serve. Makes 5-6 large servings.

Do you have a favorite go-to soup recipe?