Corn Salmon Chowder Recipe
Corn Salmon Chowder Recipe is a creamy chowder soup made with salmon, fresh or frozen corn, potatoes, and shallots. Serve with toasted bread!
Friends, there is no earthly reason why something so simple should be so good. Which means, if you have leftover salmon, and you love clam chowder, then you’ll want to make this simple Corn Salmon Chowder.
Corn Salmon Chowder Recipe
This easy soup recipe highlights the taste of sweet summer corn, but guess what? You can use frozen corn during the winter months. Fresh corn offers the best flavor, but we love to make this chowder year-round. It’s the perfect recipe to make with leftover salmon.
Why we love this easy corn chowder recipe
If you love the comfort of clam chowder or seafood chowder, this corn chowder recipe is something your family or guests will love. This crowd-pleasing soup is perfect for entertaining (have you tried my chowder board?) for any casual meal.
We love to serve it with a fresh green salad and some hot crunchy bread. So good!
Using leftover salmon for chowder
I don’t know about you, but we often crave a good bowl of chowder. And if you’re like us, you like a good weeknight soup recipe that comes together in minutes. Since we eat so much salmon, you can use Cyndi’s “save it forward method” and save some salmon for this soup the next night. Brilliant.
This recipe is nothing fancy, and the shallots really take it to a new level. It’s a homestyle comfort food at its best!
Ingredients for Corn Salmon Chowder
- Yukon Gold potatoes: we’ve found these are the best potatoes to use for this soup.
- Garlic cloves
- Broth: you can use chicken broth or vegetable broth, or if you are cooking fresh corn, use the water that you cooked the corn in. Just add a tiny bit more seasoning (like Old Bay seasoning). You can also add fish broth if you want to bring out the salmon flavor.
- Milk: we use milk + half and half in this recipe to make it a little richer, but you can just use milk
- Kosher salt + pepper: as mentioned above, you can always add a “kick” of seafood flavor by adding a few dashes of Old Bay seasoning.
- Cooked salmon: save your leftover salmon for this recipe, it’s perfect.
- Frozen corn (or fresh corn cut off the cob): of course if you have fresh corn, it’s sweeter, but I used frozen corn, and this recipe turned out restorative, refreshing, and elegant enough for company!
How to make corn chowder
- Melt butter in a large saucepan and then add shallot, potato, corn and garlic, and cook, stirring constantly, until shallots soften.
- Add flour and cook until the vegetables are no longer raw.
- Slowly whisk the broth into pan, then whisk until mixture is free of lumps. Add milk and half-and-half, frozen corn, salt, and pepper, and simmer.
- Cook and stir un til mixture thickens slightly and potatoes are soft.
- Add the salmon to the chowder and cook until heated through.
When corn is not in season:
Fresh corn on the cob tastes amazing, but we have used frozen and also Trader Joe’s canned corn. For frozen and canned, we call it “winter chowder.” :)
- Add 2 15 oz cans of creamed corn (a little creamier taste).
- Use a mixture of cream corn and regular corn (15 oz each can).
- Use frozen with above options of canned corn.
Tips and notes:
Pureeing some of the corn kernels to stir into the simmering soup helps thicken it while deepening the corn flavor.
You can add bacon for a “bacon-y” flavor.
Always feel free to add a sprinkle of fresh herbs on top.
Easy to reheat the soup if you want to make it ahead. Just reheat on LOW so it doesn’t scorch the pan (with the milk).
Our life this past week.
This past week we got our beloved piano moved once again, to the next house. Our wonderful, small 1928 Cable Midget- 44” Upright is almost 100 years old. Everyone plays it in our household (except my husband). It’s been a real blessing, handed down to my family from my grandmother.
Our piano technician said that in over 30 years, she’s never tuned a “Midget.” :) (Tuner in our first fixer upper house in Bend.)
We both chuckled about how today that word would not be politically correct to use. But it is a “small” piano, about 3/4 the size of a regular piano, and oh, the joy it has brought our family.
When the piano is playing, often I’m in the kitchen cooking. With a great room, it all sort of melds together …
Music, cooking, the aronoma … chowder on the stove.
More corn recipes to try:
Fresh Corn and Basil Cakes
Get the Recipe:
Corn Salmon Chowder Recipe
- 6 Tbsp. butter
- 2 large shallots, chopped
- 2 large Yukon Gold potatoes, peeled and cut into 1/2-inches
- 2 cups frozen corn
- 2-3 garlic cloves, chopped
- 4 Tbsp. flour
- 2 cups chicken broth
- 2 cups milk, I used 1%
- 1 cup half-and-half
- 2 tsp. kosher salt
- 1 tsp. pepper
- 2 cups cooked salmon
- Melt butter in a large saucepan over medium heat. Add shallot, potato, corn and garlic, and cook, stirring constantly, until shallots soften, about 2 minutes. Add flour and cook until the vegetables are no longer raw, about 2 minutes.
- Slowly whisk the broth into pan, then whisk until mixture is free of lumps. Add milk and half-and-half, frozen corn, salt, and pepper, and bring to a simmer over medium heat. Cook, stirring, until mixture thickens slightly and potatoes are soft, about 5 minutes.
- Add the salmon to the chowder; cook for about 4-5 minutes until heated through.