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