Salmon Corn Chowder

by 28 Comments

This Salmon Corn Chowder is a light, simple soup that’s packed with vegetables. Enjoy it for lunch or dinner even on a hot summer day.

Hi Friends!

Time for another recipe refresher! This Salmon Corn Chowder was literally one of the very first recipes I published on my blog when I started it almost 4 years ago. That was way back before I knew the importance of post titles and I thought I was being so clever titling it “Doing The Chowder Cha Cha”. Yeah…kinda embarrassing 🙂

Anyways, I love making this recipe in the summer and when I noticed yesterday that I just so happened to have some salmon thawing in the fridge, plus lots of corn, I knew we were due for another batch.

This Salmon Corn Chowder is a light, simple soup that's packed with vegetables. Enjoy it for lunch or dinner even on a hot summer day.

This recipe is the perfect way to use up all your favorite summer produce! I tend to use zucchini, carrots, peppers, celery, potatoes and corn but feel free to use whatever you have on hand!

Here’s the recipe:

Print

Salmon Corn Chowder

DSC 0932
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

A light chowder that’s perfect for all your summer vegetables

  • Author: Author: Lindsay L
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 6 1x

Ingredients

Scale
  • 4 cups mixed vegetables (peppers, potatoes, carrots, zucchini, celery, etc)
  • 1 cup corn kernals
  • 1 pound salmon, cooked and flaked
  • 1 quart broth (chicken or vegetable)
  • 2 cups milk
  • 1 teaspoon Old Bay seasoning
  • fresh black pepper

Instructions

  1. In a large Dutch oven, saute the vegetable (except the corn and zucchini if you’re using it) for 5-7 minutes.
  2. Add the broth, bring to a boil, then reduce heat and simmer until veggies reach desired tenderness.
  3. Stir in milk, salmon, corn & zucchini and heat through.
  4. Add seasonings, taste and adjust accordingly.

So simple, right?

This Salmon Corn Chowder is a light, simple soup that's packed with vegetables. Enjoy it for lunch or dinner even on a hot summer day.

Typically I used white potatoes, but sweet potato was all I had on hand this time.

 

I use skim milk for this recipe, but if you want it to be more chowder-like, try 2% or whole. You can also add a little less broth and more milk to play with the ratio until you’re satisfied.

 

I don’t put a ton of Old Bay in the large pot since it’s pretty high in sodium, but I do love to add a little sprinkle to each bowl as it’s served for more flavor!

Enjoy!
–Lindsay–

LEARN HOW FOOD AFFECTS YOUR BODY.

Get my free Table Talk email series where I share bite-sized nutrition information about carbs, protein, and fat, plus bonus information about snacks and sugar!

Reader Interactions

Comments

  9. This makes me laugh – I think your post title was cute but I totally feel your pain from the first blog posts to now.
    The recipe still sounds yummy and SO simple! Can’t wait to try

    Reply

  10. I love a good corn chowder and adding Salmon sounds so delicious. I can imagine the salty, briney flavor it would add–perfect with with sweet, snappy corn! Yum!!

    Reply

  14. I adore salmon, and eat it daily pretty much, but I always eat it the same way and forget that it tastes so flipping good in stews like this!!! 🙂 YUM !



    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star