Creamy Corn Salmon Chowder
Potato and corn give this milky chowder substance, with canned salmon folded in as large flakes. It is a warming lunch for a day when a cold tuna-style salad is less appealing. Dice the potato finely so it softens in the broth, then keep the heat gentle once the milk and fish enter the pot.
North American · Preparation time: 12 min · Cook time: 25 min · Total time: 37 min · 2 servings · Easy
Recipe timing and yield are estimates. This recipe has not been kitchen-tested.
Ingredients
- 180 g Drained canned salmon
- 150 g Frozen sweetcorn
- 200 g Potato
- 70 g Yellow onion
- 300 ml Milk
- 350 ml Water
- 15 g Unsalted butter
- 2 g Fine salt
Allergens listed for these ingredients · Fish, Milk. Check package labels.
Preparation notes
- Cook frozen corn according to its packet instructions, allowing additional time if needed. A short final warming step is not a substitute for the product’s cooking directions.
Step-by-Step Instructions
- Dice onion and potato finely. Soften onion in butter in a soup pot, then add potato, measured water and salt.
- Simmer until potato is very tender. Add corn and milk and return to a gentle simmer, stirring frequently.
- Drain salmon, remove skin and hard bones and add large flakes to the soup. Heat gently until hot throughout without boiling the milk vigorously.
Official food storage reference
Equipment
Kitchen scale, measuring jug, knife, cutting board, saucepan or pot sized for the ingredients, sieve or colander, spatula or spoon.
Storage
Keep perishable ingredients refrigerated according to their labels. Serve promptly. Chill cooked leftovers promptly in shallow covered portions and consult the official storage chart for the food type.
For perishable foods and leftovers, U.S. FDA guidance calls for prompt refrigeration, no more than two hours at room temperature (one hour above 32°C/90°F), and a refrigerator at or below 4°C/40°F. Follow the product label and local guidance. Smell and appearance alone cannot establish safety.
FDA handling and storage conditions
Ingredient substitution
Keep canned cooked salmon for final gentle heating. Raw salmon would need a verified fish cooking step; the existing chowder finish is not that instruction.
Editorial guidance, not kitchen-tested. Check product labels and allergens after any change. These notes do not change automatic inventory matching.
Ingredient substitution principles (Colorado State University Extension)Cooking Tips
Read through the method and measure the ingredients before heating the pan. Use the listed equipment and check the recipe-specific handling notes above.
FAQ
Can I change the serving count?
Use the Recipe Converter linked below to scale ingredient quantities. Pan capacity and cooking times do not scale in direct proportion.
Is this an exact photograph of this recipe?
Where available, the credited image is a representative photograph. The caption explains known presentation differences; use the written ingredients and instructions.