Salmon and Corn Chowder

A hearty soup is one of the most comforting dishes you can make, and this salmon corn chowder is the definition of comfort food. It’s rich, decadent and packed with sweet and savory flavor. The best part is it can be ready and on the table in just 30 minutes. We love that flavor enhancers like garlic, onion, dried marjoram and celery simmer with chicken broth to create a deeply flavored base mixed with cream, butter, corn and salmon. Canned cream-style corn and canned salmon are our top secret to making this dish so quick and easy, but you could easily opt for frozen corn, too.

Ingredients for Salmon Corn Chowder

• Potatoes: Potatoes are a fantastic thickener in soups. Thanks to their naturally mild, neutral flavor, potato flesh easily soaks up the seasonings of whatever they’re cooked with. They also add a creamy texture to this chunky soup.

• Onion: Onion is essential in any soup recipe. The boldly-flavored allium provides the base for a savory, earthy flavor that’s sweet and pungent.

• Celery: This pleasantly aromatic vegetable helps build a flavor base in this hearty salmon corn chowder recipe. It combines with the onion to offer a peppery, savory and earthy flavor.

• Chicken broth: Although this isn’t a chicken-based soup, chicken broth is versatile enough to act as a base. It helps infuse the vegetables with a savory, meaty flavor and is easily thickened by a splash of cream, milk and flour. 

• Garlic: Always a welcome addition to soups or sauces, garlic is a flavor-packed ingredient that goes a long way in this recipe. When simmered with other vegetables in the chicken broth the pungent bulbs infuse the other ingredients with complex, earthy flavor. 

• Dried marjoram: Typically used in hearty, comforting dishes, dried marjoram is an easy way to add an earthy, woodsy flavor that’s sweet and slightly bitter. It’s similar to dried oregano but has a milder, smoother taste.

• Half and half: This is a hearty, creamy soup, and half and half is your best bet for adding rich flavor and luxurious texture. 

• Whole milk: Whole milk is a great way to add a gentle thickness to this soup without making it too bulky. Whole milk is mild and neutrally flavored, so it soaks up the herbal, savory notes of the other ingredients rather than imparting its own flavor. 

• Butter: When it comes to a creamy soup, the richer the better. Butter adds a fatty flavor that’s savory and succulent, so it’s a great addition to this corn chowder with salmon. 

• All-purpose flour: Flour is key to thickening this soup to a creamy consistency. Mixing it with the corn before adding it to the pot of liquid creates a traditional slurry, a method used to thicken soups while avoiding clumps of flour. 

• Cream-style corn: Sweet and creamy, a can of cream-style corn adds another layer of decadence to this soup. Better yet, it’s faster and easier than using fresh corn from the cob. 
• Salmon: This salmon corn chowder recipe is quick and easy, and canned salmon is key to convenience. It comes pre-cooked. Just open it up, drain the liquid, remove any excess bones and separate the flakes with a fork before adding it to the soup.

Directions    

Step 1: Simmer the vegetables until tender

In a large saucepan, combine the potatoes, onion, celery, chicken broth, garlic, salt and marjoram. Bring the mixture to a boil, then reduce the heat and simmer, covered, for about 10 minutes or until the vegetables are tender.

Step 2: Thicken it up

Stir in the cream, milk and butter. Combine the flour and corn, then stir it into soup. Heat the soup until it’s slightly thickened, do not boil it. Gently stir in the salmon and heat through.

Salmon Corn Chowder Variations 

• Use grilled corn: We use creamed-style canned corn in this salmon corn chowder recipe, but you can also use fresh corn. If you want to add a deep, smoky flavor, try grilling an ear of fresh corn until it’s golden and crispy. Shave the kernels off the cob and swap them out for the creamed corn outlined in this recipe. 

• Add jalapenos: This really rich and decadent soup can use a bit of spice to balance out some of the creamy flavors. Jalapeno and corn are a timeless combination, so the spicy green peppers are a great way to add a bit of heat to this salmon and corn chowder recipe. Dice or slice them and simmer with the other vegetables in step one. 

How to Store Salmon Corn Chowder 

Always allow soups to come down to room temperature before storing them. Once the salmon and corn chowder cooled, transfer it to an airtight container with a tight-fitting lid. Secure the lid to avoid spills, then store it in the refrigerator for two to three days. 

Salmon Corn Chowder Tips    

Can I use fresh salmon instead of canned?

You can certainly use fresh salmon instead of canned in this recipe. Be sure to cook the salmon, remove the skin, remove any bones and flake it with a fork before adding it to the chowder. Keep in mind, using fresh salmon will increase the prep and cook time of the recipe. 

Would any other types of fish work for this recipe?

This recipe is a great base for any seafood chowder. You can swap out the salmon for something else if you’d like. Crab, shrimp or lobster are all fantastic options for chowder. Be sure to cook any seafood and remove the shells before adding it to the dish. 

Can I use fresh corn instead of canned?

Yes, you can use fresh corn instead of canned! Creamed-style corn adds a lot of sweetness and rich flavor, so using fresh corn will make the soup a bit less sweet. If you want to use fresh corn, remove the kernels from the cob and add it to the broth with the other vegetables in step one.