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A white bowl full of salmon corn chowder

Summer Salmon & Corn Chowder

A delicious, summery chowder with corn and salmon.

Course Dinner
Cuisine seafood, soup
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 people
453 kcal
Rachel

Ingredients

  • 8 oz salmon I used 2 four oz filets from trader joes
  • 1/2 cup chopped onion
  • 1/2 cup peeled & chopped carrot
  • 2 cups corn canned, frozen, or fresh
  • 1/2 cup chopped celery
  • 1 tbsp fresh chopped garlic
  • 1.5 cups peeled and cubed red potatoes
  • 5 cups chicken broth
  • 1 cup heavy whipping cream half and half works as well
  • cornstarch slurry 1/2 cup water + 2 tbsp cornstarch mixed well
  • 1 chopped poblano pepper
  • salt and pepper
  • 1 tbsp dried thyme

Instructions

  1. preheat oven to 450 degrees. bake salmon on sheet pan for 12-14 minutes or until cooked through, or close-to. remove when cooked, and shred with fork. set aside.

  2. in a soup pot, add olive oil, poblano pepper, thyme, garlic, celery, onion and carrot. Stir until onion is translucent.

  3. add chicken stock, potatoes, and corn. simmer until potatoes are cooked through. 

  4. add heavy chipping cream and salmon. stir in cornstarch slurry and reduce heat to medium-low.  Simmer until thick, about 3 minutes.

  5. serve soup with sourdough bread and enjoy!

Nutrition Facts
Summer Salmon & Corn Chowder
Amount Per Serving
Calories 453 Calories from Fat 252
% Daily Value*
Fat 28g43%
Saturated Fat 15g75%
Cholesterol 112mg37%
Sodium 165mg7%
Potassium 1037mg30%
Carbohydrates 32g11%
Fiber 4g16%
Sugar 6g7%
Protein 22g44%
Vitamin A 3965IU79%
Vitamin C 34.7mg42%
Calcium 94mg9%
Iron 2.6mg14%
* Percent Daily Values are based on a 2000 calorie diet.