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Salmon and Corn Chowder

This isn’t any ordinary corn chowder. It’s got all the usual suspects—potatoes, onions, creamy half & half, and fresh corn kernels—plus salmon for a little extra protein and deliciousness.

Total Time

45 minutes

Servings

4 servings

Ingredients

  • 1 Tablespoon oil
  • 1/2 small onion, chopped
  • 2 cloves garlic, minced
  • 1 Tablespoon fresh chopped dill or parsley, plus extra for topping
  • 1/4 teaspoon dried thyme
  • 1 teaspoon Worcestershire sauce
  • 1 cup corn kernels
  • 1 medium russet potato, peeled and cut into small bite sized pieces
  • 1/2 teaspoon salt, or to taste
  • black pepper, to taste
  • 1 cup vegetable or chicken stock
  • 1 cup half & half
  • 3 Tablespoons all-purpose flour
  • 2 green onions, sliced
  • 1 (2.5 oz) pouch Chicken of the Sea® Pink Salmon with Lemon & Chive
  • cheddar cheese, for topping

Instructions

  1. In a pot over medium-high heat add the oil, onions, and garlic. Cook until soft and translucent, about 2 minutes.
  2. Add dill, thyme, Worcestershire sauce, corn, potatoes, and salt. Stir until everything is combined. Cook about 3 minutes, stirring frequently.
  3. In a large bowl, whisk broth, half and half, and flour. Whisk to remove all lumps. Pour into pot and bring to low boil and continue gently boiling until soup thickens.
  4. Reduce heat to low simmer. Continue stirring to remove flour lumps. Cook for about 10 minutes or until potatoes are tender.
  5. Gently fold in salmon and cook on low-medium heat about 5 minutes or until salmon is warm.
  6. Add the green onions and if needed, season with additional salt and pepper to taste. Top with cheese and serve warm.

In this Recipe:

Pink Salmon with Lemon & Chive

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