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Creamy Salmon Chowder 1
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Creamy Salmon Chowder Recipe

Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Calories: 400kcal

Ingredients

  • Main Ingredients:
  • 1 lb 450 g salmon fillets, skin removed and cut into chunks
  • 3 medium potatoes diced into bite-sized pieces
  • 1 cup corn kernels fresh or frozen
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 3 cups vegetable or fish stock
  • 1 cup milk or cream cream = indulgent, milk = lighter
  • 2 tbsp butter
  • 1 tsp paprika optional, adds color & warmth
  • Salt & pepper to taste
  • Fresh parsley or dill chopped, for garnish
  • Optional Flavor Boosters:
  • ½ tsp red pepper flakes for a cheeky kick
  • Lemon wedges for serving bonus points for zest

Instructions

  • Prep your ingredients. Chop onions, garlic, potatoes, and salmon. Keep everything ready; cooking is smoother that way.
  • Sauté the aromatics. Melt butter in a large pot over medium heat. Toss in onions and garlic. Stir until fragrant and soft—about 3 minutes. Don’t let it burn unless you want smoky regret.
  • Cook the potatoes. Add diced potatoes and paprika. Stir to coat in buttery goodness for 2-3 minutes.
  • Add stock. Pour in the vegetable or fish stock, bring to a boil, then lower to a simmer. Cook until potatoes are tender, about 12-15 minutes.
  • Add the salmon. Gently nestle salmon chunks into the simmering soup. Cook until salmon is just opaque—about 5-7 minutes. Pro tip: don’t overcook; flakey, tender salmon = happiness.
  • Add corn & cream. Stir in corn and milk/cream. Heat gently until warmed through—don’t boil after adding cream, or you’ll get a sad split soup.
  • Season & garnish. Taste and adjust salt and pepper. Sprinkle with fresh parsley or dill. Serve hot with a squeeze of lemon if you’re feeling fancy.