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Salmon, Corn, and Potato Chowder

09/18/2023
Butter
Total time: 50 min
Prep time: 20 min
Cook time: 30 min
Servings: 6
Next to a bread tray and a blue napkin is a man eating the salmon, corn, and potato soup with a spoon.
Butter Yogurt

If you’re in the mood for a cozy, flavorful dish, this Salmon, Corn and Potato Chowder will deliver. Tender salmon sits in a creamy, yogurt-based chowder amid sautéed onions with corn, greens and hearty potato chunks. Make no mistake: This is a well-balanced meal that satisfies.

And there’s even more reason to feel good about cooking it up: This recipe is nutritious! Each serving offers an excellent source of protein, vitamin D, folate and choline, and a good source of fiber, vitamin A and iron. The salmon also gives this dish a heart-healthy boost by providing omega-3 fats.

Nutrition information
10 people made this

Ingredients:

  • 2 Tablespoons Unsalted Butter
  • 1 Pound Salmon , skinless fillet, cut into 1-inch pieces
  • 2 Tablespoons Olive Oil
  • 1 Medium Diced Onion
  • 1 Teaspoon Salt
  • 2 Cups Celery , chopped, about 3 stalks
  • 2 Garlic Cloves , minced
  • 1 1/2 Pounds Red-skinned potato , small, scrubbed, cut into 3/4-inch pieces
  • 8 Cups Chicken Stock
  • 1 Cup Frozen Corn
  • 1/2 Cup Frozen Okra , cut into 1/2-inch pieces, optional
  • 1/2 Teaspoon Black Pepper
  • 1 Cup Plain Greek Yogurt , room temperature
  • Parsley , minced, optional for garnish
See preparation

Directions:

  1. Heat butter in a 6-quart saucepan or small Dutch oven over medium heat. Place salmon in the pan in a single layer; cook, turning once, until browned and cooked through, about 5 minutes. Cooking time will vary depending on the thickness of the salmon. Remove salmon to a plate and set aside.
  2. Heat oil in the same pan over medium heat. Add onion and salt; sauté until onion is tender but not browned, about 4 minutes. Add celery and garlic; sauté 30 seconds. Add potatoes; stir to coat. Stir in stock, corn, okra (if using) and pepper. Bring to a boil; reduce heat to low. Cover and cook until potatoes are tender, about 8 minutes.
  3. Remove soup from heat. Remove 3 cups of the soup and puree it in a blender until smooth. Add yogurt and process on low just until blended. Add puree, half at a time, to soup and mix well. Gently stir in the reserved salmon and heat through over low heat. Garnish with parsley.
     

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