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You are here: Home / Soups / Salmon Corn Chowder

Salmon Corn Chowder

December 4, 2010 by Shelley Updated: March 3, 2023

This dish can be made ahead. Feel free to reduce the cayenne or skip it altogether. I leave out the milk, with no ill effects. You can use cooked salmon instead of tinned salmon.

Ingredients

2 tbsp (30 ml) butter
1 large onion, cut in 1/2 inch cubes
1 medium carrot, cut in 1/4 in rounds
1 stalk celery, thinly sliced
1 tsp (5 ml) minced fresh garlic
2 tbsp (30 ml) all-purpose flour
1/4 tsp (1.25 ml) cayenne  (optional)
5 – 6 cups (1.25 – 1.6 l) vegetable or low-fat chicken broth or water
5 small new potatoes, peeled and quartered
3 cups (750 ml) corn, defrosted, but not cooked
1 cup (250 ml) 2% milk (optional)*
1 can, 7 oz (200 g) boneless salmon, drained, bones removed and separated into chunks*
1 tsp (5 ml)  paprika

Directions

  1. In a large soup pot, heat butter over medium heat. Sauté onion, carrot, and celery for 5 to 7 minutes, until softened. Add garlic and saute for 30 seconds.
  2. Reduce heat to low. Sprinkle flour and cayenne over the vegetables and stir until thoroughly blended.
  3. Add broth to soup pot a little at a time, stirring constantly, and then bring to a boil. Add potatoes and 1 cup (250 ml) of the corn. Cover and let simmer for 20 minutes or until potatoes are tender.
  4. In food processor, process soup in batches for 15 seconds, or until puréed. Return soup to the pot.
  5. Whisk in milk over medium low heat. Add the remaining 2 cups of corn (500 ml), salmon and paprika.

Source: Celebrations, by Elise Mecklinger

Filed Under: Soups, Vegetarian Tagged With: chowder, corn, elisemecklinger, salmon

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