Salmon Chowder

Salmon chowder is a comforting seafood soup popular in coastal regions of Canada. It features tender salmon pieces cooked in a creamy broth with potatoes and vegetables. The dish has a mild, savory seafood flavor with a rich and smooth consistency. Soft potatoes and flaky salmon create a hearty texture, making it a warm and satisfying meal often served in seafood restaurants.

Ingredients

• 2 salmon fillets (about 6 ounces each), skin removed and cut into chunks
• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 2 medium potatoes, peeled and diced
• 1 cup corn kernels (fresh or frozen)
• 3 cups fish or vegetable broth
• 1 cup heavy cream
• 1 cup milk
• 1 teaspoon thyme or dried herbs
• Salt and black pepper to taste
• Fresh parsley or dill for garnish (optional)

Instructions

• Heat butter and olive oil in a large pot over medium heat. Add the chopped onion and cook for about 3–4 minutes until softened.
• Add minced garlic and cook for another minute until fragrant.
• Stir in the diced potatoes and corn, then pour in the fish or vegetable broth.
• Bring the mixture to a gentle boil, then reduce heat and simmer for about 10–12 minutes until the potatoes become tender.
• Add the salmon chunks to the pot and cook for about 5 minutes until the fish is tender and cooked through.
• Pour in the milk and heavy cream, stirring gently to combine all ingredients.
• Season with thyme, salt, and black pepper according to taste. Simmer for another 3–4 minutes until the chowder thickens slightly.
• Remove from heat and ladle the chowder into serving bowls.
• Garnish with fresh parsley or dill if desired, and serve warm.