Salmon and Corn Chowder

Salmon and Corn Chowder

Try this popular fish soup! It tastes perfect with juicy salmon and crunchy vegetables.


  • Vegetable broth – 800 ml
  • Onion – 1 piece
  • Clove of garlic – 1 piece
  • Skinless salmon fillet – 375 g
  • Canned corn – 285 g
  • Bay leaf – 1 piece
  • Butter – 2 tablespoons
  • Wheat flour – 2 tablespoons
  • Black pepper – a pinch
  • Red tomato – 150 g
  • Celery stalk – 250 g
  • Salt – a pinch
  • 30% cream – 100 ml
  • Tabasco sauce – 1 teaspoon
  • Potato – 400 g


Step 1: Chop the Vegetables Peel and dice the onion and garlic. Clean the celery (set aside the leaves) and dice it. Peel and dice the potatoes. Blanch the tomatoes, drain, rinse with cold water, peel, halve, remove the seeds, and chop into small pieces.

Step 2: Cook the Soup Sauté the onion, garlic, and celery in hot butter for 3 minutes. Sprinkle with flour and sauté for 1-2 minutes until translucent. Pour in the broth, season with salt, pepper, and a few drops of Tabasco. Add the bay leaf, potatoes, and bring to a boil. Simmer covered over low heat for 15 minutes.

Step 3: Thicken the Soup Rinse the salmon, pat dry, and cut into small pieces. If using frozen salmon, thaw it beforehand. Drain the corn. Add both ingredients to the soup and cook together for another 2-3 minutes. Add tomato pieces and simmer for an additional 2-3 minutes. Thicken the soup with cream and season to taste. Before serving, sprinkle with chopped celery leaves.

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