Salmon, Corn and Barley Chowder

Total Time
Prep 15 mins
Cook 0 mins

Excellent pantry scraper recipe. Makes a very hearty bowl of soup with the unexpected addition of barley.

Ingredients Nutrition


  1. Sauté garlic and onion for a few minutes, until onion is tender.
  2. Add broth and bring to a boil. Stir in barley.
  3. Cover, reduce heat and simmer 10 minutes or until barley is tender.
  4. Stir water gradually into flour in small bowl until smooth. Set aside. Remove and discard bones and skin from salmon. Flake into bite-sized pieces.
  5. Add salmon, corn and milk to saucepan. Stir in flour paste, chili powder, cumin, oregano and salt. Simmer 2 to 3 minutes or until slightly thickened. Stir in cilantro and pepper.
Most Helpful

This is a really delicious soup! I made a double recipe because I didn't want to end up wasting half a tin of salmon. It will be nice for lunch during the week. I used regular pearl barley as that is what I had on hand so I had to increase the cooking time to 1/2 hour, as well as using 1 tbsp. vegetable oil instead of cooking spray. Otherwise, everything else was the same.

Irmgard February 09, 2008