Why You’ll Love 30-Minute Salmon Corn Chowder with Dill – Irresistible Comfort Recipe

I love how quickly this chowder comes together while still tasting like something that simmered all day. I get a rich, creamy texture without overwhelming heaviness, and the ingredients are simple and wholesome. It’s perfect for busy evenings when I still want a homemade meal that feels nourishing.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 lb fresh salmon, cubed
2 cups corn kernels
1 onion, diced
2 cloves garlic, minced
3 cups vegetable broth
1 cup heavy cream
2 tbsp butter
2 tbsp fresh dill, chopped
Salt and pepper to taste

Directions

I start by melting the butter in a pot over medium heat. I add the diced onion and minced garlic and sauté until soft and fragrant. I pour in the vegetable broth and bring it to a gentle simmer. I add the salmon and corn, letting them cook for about 8 to 10 minutes until the salmon is just cooked through. I stir in the heavy cream and let the chowder simmer for another 5 minutes. I finish by seasoning with salt, pepper, and fresh dill, then serve it warm.

Servings and Timing

I get 4 servings from this recipe. Prep time takes about 10 minutes, and cooking time is around 20 minutes, making the total time roughly 30 minutes.

Variations

I sometimes replace the heavy cream with coconut milk when I want a dairy-free version. For extra vegetables, I add diced potatoes or carrots. When I want more herb flavor, I mix in a little fresh parsley along with the dill.

Storage/Reheating

I store leftover chowder in an airtight container in the refrigerator for up to 2 days. When reheating, I warm it gently on the stovetop over low heat, stirring often to keep the salmon tender. I avoid boiling to prevent the cream from separating.

FAQs

Can I use frozen salmon?

I can use frozen salmon as long as I thaw it completely and pat it dry before cooking.

Does this chowder freeze well?

I don’t recommend freezing it because the cream can change texture once thawed.

Can I use canned corn?

I can substitute canned corn if needed, making sure to drain it well.

Is this chowder very thick?

I find it moderately creamy, but I can add more broth if I want a thinner consistency.

Can I make this recipe ahead of time?

I prefer making it fresh, but I can prepare it a few hours ahead and reheat gently.

What kind of salmon works best?

I like using fresh, skinless salmon fillets for the best texture.

Can I add potatoes?

I sometimes add diced potatoes and simmer them in the broth before adding the salmon.

Is this recipe kid-friendly?

I find the flavors mild and comforting, making it great for kids.

Can I use milk instead of cream?

I can use whole milk, but the chowder will be less rich.

What can I serve with this chowder?

I enjoy serving it with crusty bread or simple crackers.

Conclusion

I keep this salmon corn chowder with dill in my recipe collection because it delivers comfort, flavor, and simplicity in one bowl. It’s a reliable, satisfying meal that I enjoy making whenever I want something warm and homemade without spending hours in the kitchen.