Salmon and Corn Chowder


This is one of the most simple, fast, flavorful recipes on the planet.  It’s perfect for a rainy, warm day because it’s light and comforting all at the same time.  I don’t know about you but I often get sick of the typical roasted or grilled salmon and this is a wonderful, think-outside-the-box way to prepare the omega rich food.  Salmon and vegetables in a lemony, creamy broth…that only takes about a half hour?  Sold.


Note:  If you are using frozen salmon I would suggest keeping it slightly frozen while you cut it as it will make slicing much easier.


Salmon and Corn Chowder

Adapted from this recipe


3 Tablespoons Olive Oil

2 Carrots, finely chopped

1 Onion, finely chopped

4 Medium Sized Red Potatoes, cut into one inch pieces

2 Sprigs Fresh Thyme

1 Teaspoon Salt

1 Teaspoon Pepper

1 1/2 Cups Corn, fresh or frozen

2 1/4 Cup Chicken Stock

1 Cup Half and Half

1 1/2 Pounds Salmon Fillets, cut into 1 inch pieces

1 Tablespoon Lemon Juice

Crushed Red Pepper Flakes, optional


Heat olive oil in a soup pot or dutch oven over medium high heat.  Add carrots and onion and sauté until onions soften, 4-5 minutes.  Add potatoes, thyme, salt and pepper and sauté 2 minutes. Stir in corn, add chicken stock and simmer 15 minutes or until potatoes are just cooked through.  Stir in half and half and lemon and bring to a simmer.  Add salmon and cook, stirring occasionally, 4-5 minutes or until salmon is cooked through.  Discard thyme stems and serve with crushed red pepper flakes on top.  Yeilds 4 Servings

2 thoughts on “Salmon and Corn Chowder

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