From Cottage Living magazine. I used smoked salmon when I made this chowder.
My Private Note
Units: US | Metric
- 3 tablespoons butter
- 1 large onion, chopped
- 3 medium red potatoes, cut into 1/2-inch cubes (1 lb)
- 3 tablespoons all-purpose flour
- 4 cups low sodium chicken broth
- 2 cups corn kernels (fresh or frozen, thawed if frozen)
- 1 cup half-and-half
- 1/4 teaspoon paprika
- sea salt, to taste
- fresh ground pepper, to taste
- 4 salmon fillets, skinned and cut into 2-inch pieces (about 1 1/2 lb)
- fresh lemon juice, to taste
- 1 -2 tablespoon chopped fresh dill
- 1 -2 tablespoon chopped fresh parsley
- 1Melt butter in a large saucepan over medium heat.
- 2Add onion and potato and cook, stirring often, for 5 minutes. (I added the onion first and sauteed it till it was softened.).
- 3Add flour and cook, stirring constantly, 1 minute.
- 4Add broth and bring to a boil; reduce heat and simmer covered, for 5 minutes or just until potato is tender.
- 5Stir in corn and next 4 ingredients; return to a simmer, stirring occasionally.
- 6Add salmon and simmer 4 minutes or just until fish flakes.
- 7Add lemon juice and fresh herbs; season with additional sea salt and pepper if desired.
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Nutritional Facts for Salmon and Corn Chowder
Serving Size: 1 (670 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 524.3
- Calories from Fat 173
- Total Fat 19.3 g
- Saturated Fat 8.1 g
- Cholesterol 140.4 mg
- Sodium 256.7 mg
- Total Carbohydrate 37.4 g
- Dietary Fiber 3.6 g
- Sugars 2.4 g
- Protein 51.0 g