Salmon Chowder

4.72 from 7 votes

Loaded with salmon, fresh corn and potatoes, this fish chowder is delicious and satisfying.

Prep Time10

Cook Time30

Total Time40

Course: Main Course

Cuisine: American

Keyword: salmon chowder

Servings:

Chop the onions and celery and slice the carrots into rounds. Cut the corn kernels off the cob and set aside, reserve the cobs.
In a soup pot, melt 2 tbsp of butter and sauté the chopped onions, celery and carrots for 5 minutes, then add pressed garlic and chopped tarragon and cook for 30 seconds longer, then sprinkle the flour all over and mix in to combine.
Add the fish stock, a bay leaf, chunks of potatoes and the corn cobs, from which you cut off the corn kernels earlier. Bring to a boil and let everything simmer over medium heat for 10 minutes, remove the corn cobs with tongs and discard.
Add the fresh salmon pieces, the corn kernels and let them cook for 10 minutes. Then stir in the heavy cream. Season with salt and pepper to taste and serve.

I used fresh corn on the cob in my recipe for more flavour. However, you can use frozen corn instead if you are not able to source fresh ears of corn.

I used fresh tarragon and a bay leaf to flavour my soup, however you can use thyme if tarragon is not your preference.

Do follow my timings for the potatoes and salmon. You want the potatoes to be fully cooked but not fall apart in your soup. The same goes for salmon. Since we are cutting it into smaller pieces, 10 minutes is more than enough for cooking it.

I have thickened my soup with the flour and butter mix but feel free to use cornstarch for a gluten-free version.

It's okay to add light cream instead of heavy cream for a lower calorie soup. You can also use either coconut milk or soya single cream for a dairy free version.