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Fresh Salmon & Corn Chowder

A recipe by Julie Van Rosendaal

Fresh Salmon & Corn Chowder

Total Time:






Skill Level:



  • canola or olive oil, for cooking
  • 2 Tbsp. butter
  • 1 small onion, finely chopped
  • 2 celery stalks, chopped
  • 1/2 red bell pepper, seeded and diced
  • 1 Tbsp. chopped fresh dill or a sprig of thyme
  • 1 - 2 lbs. Yukon Gold or red-skinned potatoes, cut into large chunks
  • 1/2 cup frozen, fresh or canned corn kernels
  • 3 - 4 cups chicken, fish or vegetable stock
  • 1/2 lb. salmon filet, cut into bite-sized pieces
  • 100 g small raw or cooked shrimp (optional)
  • 1/2 - 1 cup half and half or heavy cream
  • salt and pepper, to taste
  • chopped flat-leaf parsley or chives

How to Make It

In a medium-large pot set over medium heat, melt the oil and butter together and sauté the onion for about 5 minutes, until soft but not golden. Add the celery, red pepper and dill or thyme and cook for a few more minutes. Add the potatoes, corn and stock—make sure there is enough liquid to cover the potatoes—bring to a simmer and cook for 15 minutes, or until the potatoes are tender.

Add the salmon (and raw shrimp, if you’re using them), cover and cook until the fish turns opaque— this should only take a minute or two. Stir in the cream, cooked shrimp if you’re using them, and season with salt and pepper. Serve hot, sprinkled with extra dill if you have it.

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