Linda's Creamy Salmon Chowder with Corn
A hearty, comforting salmon chowder loaded with tender potatoes, sweet corn, and rich cream. This generous pot of comfort food features fresh or canned salmon simmered with onions in a luxurious whole milk and evaporated milk base, finished with melted margarine. Serve as a satisfying main course for family dinners or casual gatherings. Linda's version uses a boil-and-drain technique to manage liquid levels, making it forgiving for home cooks who want restaurant-quality results without fuss.
Ingredients
- 2 lbs fresh skinless salmon fillets, cut into 1-inch cubes
- 2 cans (15 ounce each) canned salmon, flaked, skin and bones removed(optional)
- 8 large potatoes, peeled and cubed into 1-inch pieces
- 2 large onions, thinly sliced
- 2 cans (14.75 ounce each) cream-style corn, or 1 cream-style and 1 whole kernelfresh corn kernels1.5 cups per canlighter textureless creamy basedairy-free
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- 2 quarts whole milk
- 1 can (12 ounce) evaporated milk
- ½ cup margarine
- salt, to taste
- black pepper, to taste
- ½ cup all-purpose flour, for thickening, optional(optional)
Instructions
- 1
Combine potatoes, onions, and salmon in a large pot. Cover with water, season with salt and pepper, and bring to a boil.
- 2
Boil for 15 minutes. Drain liquid until it just covers the potatoes.
- 3
Stir in corn with its juice, whole milk, evaporated milk, and reserved salmon juice if using canned.
- 4
Add margarine and stir as it melts to blend evenly.
- 5
Heat on medium for 20 minutes, stirring occasionally.
- 6
Taste and adjust seasoning with salt and pepper.
- 7
To thicken, whisk flour into cold water until smooth, then add one-third at a time while stirring until desired consistency is reached.
Tips
Use fresh salmon for deeper flavor, or canned salmon for convenience and budget-friendly results. Reserve all juices to enhance the broth.
The boil-and-drain step removes excess starch and prevents a cloudy chowder. Stop draining while liquid still covers potatoes to maintain creaminess.
Build thickener gradually. A slurry added slowly prevents lumps and gives you control over final consistency without over-thickening.
Good to Know
Refrigerate in airtight containers up to 3 days. Cool completely before storing.
Prepare and cook fully, cool, then refrigerate. Reheat gently on stovetop over medium-low heat, stirring occasionally. Do not boil or milk may curdle.
Ladle into bowls and serve hot. Accompany with crusty bread, oyster crackers, or dinner rolls.
Common Mistakes
Skip the drain step to avoid grainy, starchy chowder
Add thickener all at once to avoid lumpy sauce
Boil after adding milk to avoid curdling
Substitutions
Dairy-Free Swaps
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General Alternatives
FAQ
Can I use frozen salmon fillets instead of fresh?
Yes. Thaw completely and pat dry before cubing to remove excess moisture. Frozen salmon works equally well in chowder and may be more economical.
What if my chowder breaks or milk curdles?
Keep heat at medium or lower once milk is added. If curdling occurs, strain through fine mesh and discard solids, then add fresh evaporated milk to restore creaminess.
Can I freeze this chowder?
Chowder with cream and milk does not freeze well; texture becomes grainy and separated. Refrigerate and consume within 3 days. Freeze only the thickened base without dairy added.