Ingredients
• 1 pound fresh or canned salmon, skinless and boneless (if using fresh, cut into bite-sized pieces)
• 4 cups fish or vegetable broth
• 1 cup heavy cream (or half-and-half for a lighter version)
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 large potatoes, peeled and diced
• 2 carrots, diced
• 1 celery stalk, diced
• 1 cup corn (fresh, frozen, or canned)
• 1 teaspoon dried dill (or 1 tablespoon fresh dill, chopped)
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 2 tablespoons olive oil or butter
• Fresh parsley for garnish (optional)
• Lemon wedges for serving (optional)
Instructions
Step 1: Sauté Vegetables
1. Heat Oil: In a large pot or Dutch oven, heat the olive oil or butter over medium heat.
2. Cook Onions and Garlic: Add the diced onion and sauté for about 3–4 minutes until translucent. Stir in the minced garlic and cook for an additional minute.
Step 2: Add Vegetables and Broth
1. Add Potatoes, Carrots, and Celery: Stir in the diced potatoes, carrots, and celery. Cook for another 5 minutes, stirring occasionally.
2. Pour in Broth: Add the fish or vegetable broth to the pot. Bring to a boil, then reduce heat and let simmer for about 15–20 minutes, or until the vegetables are tender.
Step 3: Add Salmon and Corn
1. Add Salmon: If using fresh salmon, add the bite-sized pieces to the pot. If using canned salmon, add it later to avoid breaking it apart.
2. Add Corn and Seasoning: Stir in the corn, dill, thyme, salt, and pepper. Simmer for an additional 5–7 minutes, until the salmon is cooked through (if fresh) or heated through (if canned).
Step 4: Stir in Cream
1. Add Heavy Cream: Slowly stir in the heavy cream and heat through, but do not let it boil. Adjust seasoning with more salt and pepper if needed.
Step 5: Serve
1. Garnish and Enjoy: Ladle the chowder into bowls and garnish with fresh parsley. Serve with lemon wedges on the side for extra flavor.
- Prep Time: 15
- Cook Time: 30