Salmon and Corn Chowder

Lynn demonstrates how to make a Salmon and Corn Chowder.  This is a super fast chowder and really delicious.  Suitable for lunch or dinner.  From Brandy Andrews.


  • 3 Tablespoons butter
  • 1 large onion, chopped
  • 3 medium red potatoes (1 lb.), cut into 1/2 " cubes
  • 3 Tablespoons all-purpose flour
  • 4 cups chicken broth or stock
  • 2 cups fresh or frozen corn kernels (thawed, if frozen)
  • 1 cup heavy cream
  • ΒΌ teaspoon paprika
  • Sea salt, to taste
  • Freshly ground pepper, to taste
  • 1-1/2 pounds salmon fillets, skinned and cut into 2" pieces
  • Fresh lemon juice, to taste
  • 1-2 Tablespoons fresh dill, chopped
  • 1-2 Tablespoons fresh parsley, chopped

Melt butter in a large saucepan over medium heat.  Add onion and potato and cook, stirring often for about 5 minutes.  Add flour and cook, stirring constantly for 1 minute.  Add broth or stock and bring to a boil; reduce heat, and simmer, covered, 5 minutes or just until potato is tender.

Stir in corn and next 4 ingredients; return to a simmer, stirring occasionally.  Add salmon and simmer 4 minutes or just until it flakes.  Add lemon juice and fresh herbs; season with additional sea salt and pepper, if desired.

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Lynn's Recipes: July 2013

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