Salmon Corn Chowder with Quick & Healthy Corn Bread
Cozy Up with Creamy Salmon Corn Chowder: A Family Favorite
As the days get shorter and the evenings cooler, there’s nothing quite like a warm, comforting bowl of chowder. This Salmon Corn Chowder is a delightful twist on a classic, combining the richness of salmon with the sweetness of corn and the heartiness of potatoes. It’s a complete meal in one pot, perfect for a weeknight dinner or a cozy weekend gathering.
This recipe isn’t just about flavor; it’s about nourishment. We’ve used wholesome ingredients like Russet potatoes, fresh or frozen corn, and lean salmon to create a dish that’s both satisfying and good for you. The subtle sweetness of the corn beautifully complements the flaky salmon, while the creamy broth ties everything together.
What makes this Salmon Corn Chowder special?
- Simple & Flavorful: This recipe uses everyday ingredients and comes together quickly, without sacrificing taste.
- Healthy & Hearty: Packed with protein, fiber, and essential nutrients, it’s a meal you can feel good about serving your family.
- Versatile: Enjoy it as a main course with a side of crusty bread, or pair it with a light salad for a complete meal.
Tips for the Best Chowder:
- Don’t overcook the salmon: It will flake apart and become dry. Gently stir it in during the last few minutes of cooking.
- Adjust the seasoning: Taste as you go and add more salt, pepper, or paprika to suit your preferences.
- For a thicker chowder: Mash a portion of the potatoes before adding the salmon and corn.
- Spice it up: Add a pinch of cayenne pepper or a dash of hot sauce for a little heat.
Frequently Asked Questions:
Q: Can I use different types of potatoes?
A: Yes, Yukon Gold or red potatoes would also work well in this recipe.
Q: Can I use fresh salmon instead of canned?
A: Absolutely! Use about 6-8 ounces of fresh salmon, skin removed, and cut into bite-sized pieces.
Q: Can I freeze this chowder?
A: While you can freeze it, the texture may change slightly. It’s best enjoyed fresh.
Q: Is this recipe gluten-free?
A: This recipe is not inherently gluten-free due to the flour used as a thickening agent. You can substitute with a gluten-free flour blend or cornstarch.
Q: What can I serve with this chowder?
A: Crusty bread, a side salad, or a simple steamed vegetable are all great accompaniments.
We hope you enjoy this comforting and flavorful Salmon Corn Chowder as much as we do! It’s a recipe that’s sure to become a family favorite.
Salmon Corn Chowder
Ingredients
- 2 medium Russet or Idaho potatoes peeled
- 2 carrots peeled
- 1 stalk celery diced
- 1 medium yellow or white onion diced
- 1 tsp extra-virgin olive oil
- 3 tbsp whole-wheat flour
- 1 cup skim milk
- 32 oz low-sodium chicken broth
- 2 6-oz cans salmon packed in water, without bones or skin
- 2 cups corn freshly shucked or frozen
- 1-2 tsp paprika
- to taste sea salt
- to taste fresh ground black pepper
- 1 tbsp dill finely minced
- 1 cup whole-wheat flour For Cornbread
- 1 cup whole-wheat flour For Cornbread
Instructions
- Combine potatoes and carrots in a pot and cover with water. Bring to a boil and cook until tender.
- In a large pot or Dutch oven, sauté celery and onion in olive oil until softened.
- Whisk in flour and gradually add milk and chicken broth. Bring to a simmer, stirring constantly.
- Add cooked potatoes and carrots, salmon, and corn to the pot. Season with paprika, salt, and pepper.
- Simmer for 10-15 minutes, or until heated through.
- Stir in dill before serving.
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