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Salmon and Corn Chowder 

3 russet potatoes 
2 to 3 tablespoons butter 
1 onion, diced 
2 stalks celery, diced 
4 cups seafood broth or chicken broth 
4 cups water 
Salt and pepper to taste 
1 1/2 pounds boneless skinless salmon fillets, cut into 1/2-inch chunks 
1 1/2 cups corn kernels, about 3 ears corn (or use frozen) 
1 c cream mixed with 1/2 c water 

Peel potatoes, quarter one and place it in a small saucepan, cover with water, bring to a a boil, reduce heat and simmer until tender, drain, mash and set aside. 

Melt butter in the pan, add onion and celery and sweat over medium low heat until onion is translucent, about 10 minutes. Meanwhile, dice remaining 2 potatoes. When onion mixture is ready, add diced potatoes, broth and water, bring to a boil and season with salt and pepper to taste. Simmer until potatoes are cooked through, add salmon and corn and simmer 8-10 minutes until salmon has cooked through and flaked into smaller pieces. Whisk in mashed potato, stir cream mixture and simmer until hot, adjust seasonings and serve in warmed bowls.  Serves 10 to 12