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When you want a comforting bowl of soup with plenty of flavor, Smoked Salmon Corn Chowder brings together creamy broth, tender potatoes, sweet corn, and flaky smoked salmon in one satisfying meal. The smoky salmon adds a rich savory note, while the corn brings a touch of natural sweetness that balances every spoonful.
This smoked salmon chowder starts with a simple flour-thickened base, then gets finished with half-and-half for a creamy texture. Red potatoes make the chowder hearty without overwhelming the delicate salmon, and dried thyme adds a subtle herbal flavor.
Best of all, the ingredients are straightforward and the entire recipe comes together in one pot. Serve each bowl with extra smoked salmon, sliced green onions, and freshly cracked black pepper for a cozy dinner that’s especially welcome on a chilly evening.
Why You’ll Love This Smoked Salmon Chowder
This salmon corn chowder combines several textures and flavors in one easy pot of soup.
- Creamy and hearty: Half-and-half and flour create a smooth, satisfying broth.
- Smoky and savory: Smoked salmon gives the chowder plenty of character.
- Sweet and balanced: Corn adds a natural sweetness that complements the salmon.
- One-pot preparation: The entire chowder cooks in a single large pot.
- Flexible corn options: Fresh, canned, or frozen corn can be used.
- Simple ingredients: Most of the ingredients are easy to find at any grocery store.
If you’re looking for another salmon dinner, try this lemon butter salmon with roasted vegetables for a different combination of bright and savory flavors.
Ingredients You’ll Need
Olive Oil, Onion, and Garlic
Olive oil provides the base for sautéing the yellow onion and garlic. Cooking the onion until translucent builds a flavorful foundation for the chowder.
Flour
Three tablespoons of flour are used to create a simple roux. This helps thicken the stock and gives the finished soup its creamy consistency.
Stock
You can use chicken, turkey, or vegetable stock. Choose the one that best matches your preference and what you already have available.
Red Potatoes
Red potatoes work especially well because they become tender while maintaining their shape. Dice them into relatively even pieces so they cook at the same rate.
Corn
Fresh, canned, or frozen sweet corn can be used. Corn adds sweetness and a pleasant contrast to the smoky salmon.
Smoked Salmon
Four ounces of smoked salmon provide the main flavor of this chowder. Gently flake the salmon before adding it so it distributes throughout the soup while still leaving some larger pieces.
Half-and-Half
Half-and-half gives the chowder its creamy finish without making it as heavy as a soup made entirely with heavy cream.
Thyme and Garnishes
Dried thyme complements the salmon and corn. Extra smoked salmon, green onions, and freshly cracked black pepper make simple but flavorful garnishes.
How to Make Smoked Salmon Corn Chowder
1. Sauté the Onion and Garlic
Heat the olive oil in a large pot over medium-high heat. Add the diced onion, minced garlic, salt, and pepper.
Sauté for about 3 minutes, stirring occasionally, until the onion becomes translucent.
2. Make the Roux
Add the flour to the pot and stir thoroughly so it absorbs the oil and coats the onion and garlic.
Cook for about 30 seconds. This short step helps cook out the raw flour flavor.
3. Add the Stock
Gradually pour the stock into the pot, adding a little at a time while stirring continuously.
Work the liquid into the flour mixture before adding more. This helps create a smooth broth and minimizes lumps.
4. Add the Potatoes and Thyme
Stir in the dried thyme and diced red potatoes.
Bring the mixture to a simmer and cook for about 25 minutes. The chowder should thicken as it cooks, and the potatoes should become tender enough to pierce easily with a fork.
5. Add the Smoked Salmon, Corn, and Half-and-Half
Gently flake the smoked salmon into the chowder.
Add the half-and-half and corn, then stir carefully to combine.
Simmer for another 10 to 15 minutes, until the chowder has thickened slightly and everything is heated through.
Because smoked salmon can already be fairly salty, taste the soup before adding additional salt.
6. Garnish and Serve
Ladle the hot chowder into bowls.
Top with extra smoked salmon, sliced green onions, and a few turns of freshly cracked black pepper if desired.
Serve immediately.
Tips for the Best Salmon Corn Chowder
Dice the potatoes evenly. This helps them cook at approximately the same rate.
Add the stock gradually. Slowly incorporating the liquid into the roux helps create a smoother chowder.
Don’t overwork the salmon. Gently flaking it gives you a combination of small pieces throughout the soup and larger pieces for texture.
Taste before adding more salt. Smoked salmon and stock can both contribute significant saltiness.
Choose your favorite corn. Fresh, frozen, and canned corn all work in this recipe.
Keep the final simmer gentle. Once the half-and-half is added, avoid aggressively boiling the chowder.
Easy Variations
Use Vegetable Stock
For a more vegetable-forward version, use vegetable stock instead of chicken or turkey stock.
Add More Salmon
If you want a more pronounced smoked salmon flavor, add additional smoked salmon as a garnish.
Add Fresh Herbs
Fresh dill or parsley can be added just before serving for a fresh contrast to the creamy broth.
Make It More Vegetable-Forward
You can add extra corn or another mild vegetable while keeping the potatoes and smoked salmon as the main ingredients.
What to Serve With Smoked Salmon Corn Chowder
This creamy chowder can be served as a complete meal, but a simple side can make dinner even more satisfying.
Consider serving it with:
- Crusty sourdough bread
- A simple green salad
- Roasted vegetables
- Toasted bread
- A light cucumber salad
If you enjoy smoked salmon and potatoes together, you may also want to try this easy smoked salmon potato chowder.
How to Store Smoked Salmon Corn Chowder
Transfer leftover chowder to a covered container and refrigerate it promptly.
According to the USDA, cooked fish and other seafood can generally be stored safely in the refrigerator for 3 to 4 days.
For additional food-safety guidance, keep your refrigerator at 40°F or below and avoid leaving perishable food at room temperature for more than two hours. The USDA provides detailed guidance on safely handling leftovers.
When reheating the chowder, warm it gently over medium-low heat and stir occasionally. If it has thickened considerably in the refrigerator, add a small splash of stock while reheating.
Can You Freeze Smoked Salmon Corn Chowder?
You can freeze the chowder, although creamy soups can sometimes change texture after freezing and thawing.
For the best quality, freeze leftovers in an airtight freezer-safe container and thaw them safely in the refrigerator before reheating.
The USDA notes that cooked fish can be frozen for longer storage, with quality generally best when used within about three months.
Is Smoked Salmon Safe in This Chowder?
Refrigerated smoked seafood, including smoked salmon, can be a food-safety concern for certain higher-risk groups because of Listeria monocytogenes. The FDA specifically advises that refrigerated smoked seafood is acceptable for these groups when it is incorporated into a cooked dish, such as a casserole.
Since the smoked salmon in this recipe is added to the chowder and simmered as part of the cooking process, it is being used as an ingredient in a cooked dish.
Frequently Asked Questions
Can I use frozen corn?
Yes. Frozen corn works very well in this easy salmon chowder and can be added directly to the pot.
Can I use canned corn?
Yes. Drain the canned corn before adding it to the chowder.
What type of smoked salmon should I use?
Use the smoked salmon available to you, keeping in mind that different varieties can vary in saltiness and texture. Taste the chowder before adding additional salt.
How do I make the chowder thicker?
The flour-based roux naturally thickens the stock as the chowder cooks. If you want a thicker consistency, allow the soup to simmer gently for a little longer while stirring occasionally.
How long does smoked salmon chowder last in the refrigerator?
Cooked seafood leftovers can generally be refrigerated for 3 to 4 days when stored properly, according to USDA guidance.
Smoked Salmon Corn Chowder
Creamy smoked salmon corn chowder with tender red potatoes, sweet corn, thyme, and a rich half-and-half broth.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
3 tablespoons olive oil
1/2 large yellow onion, diced
2 cloves garlic, minced
Salt and pepper to taste
3 tablespoons flour
3 1/2 cups chicken, turkey, or vegetable stock
1/2 teaspoon dried thyme
3 medium red potatoes, diced
1/2 cup half-and-half
1 cup sweet corn kernels, fresh, canned, or frozen
4 ounces smoked salmon, plus extra for garnish
2 green onions, sliced, for garnish
Instructions
1.Heat olive oil in a large pot over medium-high heat.
2.Add onion, garlic, salt, and pepper and sauté for about 3 minutes.
3.Add flour and stir to form a roux; cook for about 30 seconds.
4.Gradually add stock, stirring well to remove lumps.
5.Add thyme and potatoes and bring to a simmer.
6.Cook for about 25 minutes, until potatoes are tender and the chowder has thickened.
7.Gently flake smoked salmon into the chowder.
8.Add half-and-half and corn and stir to combine.
9.Simmer for 10-15 minutes, until slightly thickened.
10.Serve hot and garnish with extra smoked salmon, green onions, and black pepper.
Notes
Fresh, canned, or frozen corn can be used.
Chicken, turkey, or vegetable stock can be used.
Refrigerate leftovers promptly and use within 3-4 days.
Reheat gently to preserve the creamy texture.