Salmon Corn Chowder

Salmon Corn Chowder
Serves 6
The yummy flavor of mild fish in a rich buttery broth. Delicious!
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Prep Time
15 min
Prep Time
15 min
  1. 1 lb wild-caught Sockeye Salmon filet, skin and pin bones removed
  2. 2 tbsp butter
  3. 2 tbsp olive oil
  4. 1 small onion, finely diced
  5. 1 stalk celery, finely diced
  6. ½ sweet red pepper, finely diced1
  7. ½ tbsp whole wheat flour
  8. 2-3 red skinned potatoes, washed& diced
  9. 3 cups of corn, fresh or frozen
  10. 1 qt chicken stock
  11. ½ cup milk
  12. ⅓ cup fresh parsley
  13. Sea salt
  14. Fresh ground pepper
  15. 2 tbsp fresh chives
  16. Small container Greek yogurt or sour cream
  1. Place salmon on lightly greased foil-lined pan. Sprinkle with sea salt and pepper, Bake until just done, about 12-15 minutes; remove and set aside.
  2. While salmon is baking, take 1 cup of corn and 1/2 cup of milk and puree in blender; set aside.
  3. In 2.5 qt pan, add butter, olive oil, onions, celery, red pepper and diced potatoes. Sauté about 5 minutes, then add whole wheat flour, combining well. Add chicken stock, remaining 2 cups of corn, and reserved corn/milk puree. Partially cover pan and cook over medium to medium high heat 15 minutes or until potatoes are done. Add cooked salmon, gently breaking filet with fingers; let simmer another 2-3 minutes. Remove from heat, add salt and pepper to taste. Garnish with fresh chopped chives and Greek yogurt or sour cream.
Robin Shea
By | 2016-08-11T17:55:04+00:00 August 11th, 2016|80% Healthy Recipes, 80% Side Dish, 80% Soups|Comments Off on Salmon Corn Chowder