Creamy Salmon Chowder
Creamy Salmon Chowder packed with tender salmon, veggies & corn in a rich, cozy broth. Ready in under an hour!
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 celery stalks, diced
- 2 carrots, diced
- 3 medium potatoes, peeled and cubed
- 3 cups fish stock or chicken broth
- 1 cup corn kernels (fresh or frozen)
- 1 ½ pounds skinless salmon fillets, cut into chunks
- 1 cup heavy cream
- 1 cup whole milk
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Sauté the aromatics: In a large pot, heat olive oil over medium heat. Add chopped onions, garlic, celery, and carrots. Cook for 5–6 minutes, until softened.
- Add potatoes and broth: Stir in the diced potatoes and pour in the fish stock. Bring to a boil, then reduce to a simmer. Cover and cook for 10–12 minutes until potatoes are tender.
- Add corn and salmon: Stir in the corn and salmon chunks. Simmer for another 8–10 minutes, until the salmon is just cooked through.
- Add dairy and season: Reduce heat to low and stir in the cream and milk. Add thyme, salt, and pepper. Heat gently for 5 minutes without boiling.
- Garnish and serve: Ladle into bowls and garnish with chopped parsley. Serve warm with crusty bread or oyster crackers.