Creamy Salmon and Corn Chowder
Warm up with this creamy Salmon Chowder, a heartwarming blend of tender potatoes, sweet corn, and rich canned salmon in a velvety broth. Perfect for chilly days, this easy-to-make chowder delivers comfort and flavor in every spoonful. Serve it with crusty bread for a complete meal that the whole family will love.
ingredients
- 2 cans (14.75 oz each) salmon, drained and flaked
- 2 medium potatoes, diced
- 1 cup frozen corn
- 1 cup celery, chopped
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 1 cup heavy cream
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
steps
- 1.
In a large pot, heat olive oil over medium heat. Sauté onion and celery until softened, about 5 minutes.
- 2.
Add garlic and cook for another minute until fragrant.
- 3.
Stir in diced potatoes, corn, thyme, and chicken broth. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15 minutes.
- 4.
Add the flaked salmon and heavy cream to the pot. Stir well and heat through for 5 minutes.
- 5.
Season with salt and pepper to taste. Remove from heat and let sit for a few minutes to thicken.
- 6.
Serve hot, garnished with fresh parsley if desired. Enjoy with crusty bread!
