Salmon and Corn Chowder

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  • Olive oil
  • 1 large onion, thinly sliced
  • 1 large carrot, diced
  • 2 garlic cloves, minced
  • 1 bay leaf
  • 2 cups chicken broth
  • 1 medium russet potato, cut into 1/2-inch pieces
  • 2 cups whole milk
  • 2 cups fresh corn, cut from cob (or substitute frozen corn, thawed), divided
  • 1 pound skinless salmon fillet or smoked salmon, cut into 1-inch pieces
  • 1 tablespoon fresh dill, roughly chopped
  • Salt and freshly ground black pepper


Heat a heavy bottomed soup pot over medium-high heat and lightly coat with olive oil. Add onion, carrot and garlic. Season lightly with salt and pepper. Stir occasionally for about 7-10 minutes, or until vegetables are just tender.
Add bay leaf, broth and potato. Bring to a boil, then reduce heat and simmer until potatoes are cooked through, about 10 minutes.
Meanwhile, puree milk and 1 cup corn in a blender. When potatoes are done, add milk-corn puree, remaining corn and salmon.
Simmer until salmon is cooked through. Stir in dill, discard bay leaf and adjust seasoning to taste.

Recipe from Central Market Mill Creek - Culinary Resource Center
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