Salmon Corn Chowder

Salmon corn chowder

Katie Workman/

Prep: 12 mins
Cook: 25 mins
Total: 37 mins
Servings: 6 servings
Nutrition Facts (per serving)
722 Calories
35g Fat
60g Carbs
47g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 722
% Daily Value*
Total Fat 35g 44%
Saturated Fat 10g 51%
Cholesterol 120mg 40%
Sodium 280mg 12%
Total Carbohydrate 60g 22%
Dietary Fiber 6g 22%
Total Sugars 9g
Protein 47g
Vitamin C 27mg 137%
Calcium 110mg 8%
Iron 3mg 18%
Potassium 1908mg 41%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This is a main course chowder. The food processor step can be skipped altogether if you are not in the mood–the chowder will still be delicious, just not quite as thick or blended together. There is such great pleasure in watching your kid eat something that doesn’t fall neatly into the bucket of “kid-friendly foods,” and if you had to pick a winner for this kind of sheer parent-thrill, fish soup would be right up there.

Yield: 6 servings


  • 2 pounds skinless salmon fillets

  • 2 tablespoons unsalted butter

  • 2 tablespoons olive oil

  • 1/3 cups minced shallots

  • 6 cups low-sodium chicken broth, or vegetable broth

  • 2 pounds (about 6) Yukon Gold potatoes, scrubbed, cut into 1/2-inch cubes

  • 4 cups fresh corn kernels, from about 8 ears

  • 1 cup half-and-half

  • 3 tablespoons minced fresh dill

  • Kosher salt, or coarse salt, to taste

  • Freshly ground black pepper, to taste

  • Sliced scallions, for garnish

  • Crumbled cooked bacon, for garnish

Steps to Make It

  1. Cut the salmon into 1-inch pieces. In a large skillet over medium heat, melt 1 tablespoon of the butter. Add half the salmon and sauté just until the outside turns opaque, about 2 minutes. Remove from the skillet with a slotted spoon, melt the remaining tablespoon of butter, and repeat with the other half of the salmon.

  2. Over medium-high heat, heat the olive oil in a stockpot or very large saucepan. Add the shallots and sauté until softened, about 3 minutes. Add the broth, increase the heat to high and bring to a simmer.

  3. Reduce the heat to medium-high and add the potatoes. Partially cover the pot, keep the broth at a simmer, and cook until the potatoes are tender, 12 to 15 minutes.

  4. In a blender or food processor, combine 1 cup of the corn kernels with the half-and-half, and use a slotted spoon to scoop out about 1/2 cup of cooked potatoes and add those to the blender; puree until smooth.

  5. Add the pureed mixture, along with the remaining corn kernels, back into the pot, and return to just barely a simmer. Simmer gently for 2 minutes, add the partially cooked salmon and the dill, season with salt and pepper and simmer for another 2 minutes until the salmon is just cooked through. Use the back of the spoon to break up the salmon into smaller chunks. Taste and adjust seasonings as needed and serve hot, with whatever garnishes you like, such as chopped scallions.

    Use Caution When Blending Hot Ingredients

    Steam expands quickly in a blender, and can cause ingredients to splatter everywhere or cause burns. To prevent this, fill the blender only one-third of the way up, vent the top, and cover with a folded kitchen towel while blending.

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