Description
A quick and comforting salmon corn chowder made with tender salmon, sweet corn, and fresh dill. Creamy yet light, this cozy soup comes together in just 30 minutes for an easy, nourishing meal.
Ingredients
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, to taste
Black pepper, to taste
Instructions
- Melt the butter in a large pot over medium heat.
- Add the diced onion and minced garlic and sauté until soft and fragrant.
- Pour in the vegetable broth and bring to a gentle simmer.
- Add the salmon cubes and corn, cooking for 8–10 minutes until the salmon is just cooked through.
- Stir in the heavy cream and let the chowder simmer for another 5 minutes.
- Season with salt, black pepper, and fresh dill.
- Serve warm.
Notes
Do not overcook the salmon to keep it tender.
Warm gently when reheating to prevent the cream from separating.
Coconut milk can be used for a dairy-free variation.
Add extra broth if a thinner chowder is desired.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 4 g
- Sodium: 520 mg
- Fat: 26 g
- Saturated Fat: 13 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 95 mg
