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Salmon and Corn Chowder

 Salmon and Corn Chowder
Chowders and stew are my specialty, because I enjoy making use of the bounty at hand—especially the wonderful variety of seafood from the cold waters of the North Atlantic, I devised this recipe years ago, and it remains one of my favorites. I often make it for my daughters and their families when they visit.
6-8 ServingsPrep/Total Time: 30 min.


  • 2 medium potatoes, peeled and cubed
  • 1 large onion, chopped
  • 1 cup chopped celery
  • 1 can (14-1/2 ounces) chicken broth
  • 1 garlic clove, minced
  • 1-1/4 teaspoons salt
  • 1/2 teaspoon dried marjoram
  • 2 cups half-and-half cream
  • 1 cup whole milk
  • 1/4 cup butter
  • 2 tablespoons all-purpose flour
  • 1 can (16-1/2 ounces) cream-style corn
  • 1 can (16 ounces) salmon, drained, boned and flaked


  • In a large saucepan, combine the potatoes, onion, celery, chicken
  • broth, garlic, salt and marjoram. Bring to a boil; reduce heat and
  • simmer, covered, about 10 minutes or until vegetables are tender.
  • Stir in the cream, milk and butter. Combine flour and corn; stir into
  • soup. Heat, but do not boil, until slightly thickened. Gently stir
  • in salmon and heat through. Yield: 6-8 servings (2 quarts).
Nutritional Facts: 1 serving (1 cup) equals 340 calories, 17 g fat (9 g saturated fat), 74 mg cholesterol, 1,164 mg sodium,

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Salmon and Corn Chowder (continued)

Nutritional Facts: 28 g carbohydrate, 2 g fiber, 18 g protein.