Creamy Salmon Chowder Soup
A rich and velvety salmon chowder soup filled with tender salmon, sweet corn, and creamy potatoes that brings comfort and warmth to any dinner table.
Ingredients
Main Ingredients
- 1 lb salmon fillet, skin removed and cut into chunks Fresh, wild-caught salmon works best for a rich flavor.
- 2 cups potatoes, diced Yukon Gold or Russet potatoes are preferred for creaminess.
- 1 cup corn Use fresh, frozen, or canned corn.
- 1 onion, chopped A good quality onion adds depth.
- 2 cloves garlic, minced Fresh garlic elevates the dish.
- 4 cups fish or vegetable broth Homemade broth is best.
- 1 cup heavy cream Substitute half and half or coconut milk for a lighter version.
- Salt and pepper to taste These humble seasonings unlock maximum flavor.
- 2 tablespoons olive oil or butter Unsalted butter adds richness.
- Fresh parsley for garnish Always use freshly chopped parsley.
Instructions
Preparation
- Heat olive oil or butter over medium heat in a large pot.
- Add chopped onion and minced garlic; sauté until onion is translucent, about 3-5 minutes.
- Add diced potatoes to the pot and cook for about 5 minutes.
- Pour in the broth and bring to a boil; reduce heat to low and simmer until potatoes are tender, about 10-15 minutes.
- Stir in corn and salmon chunks; cook until salmon is opaque, about 5-7 minutes.
- Stir in heavy cream and season with salt and pepper to taste.
- Ladle chowder into bowls and garnish with freshly chopped parsley before serving.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Optional: Serve with crusty bread or in warm bread bowls.