Creamy Salmon and Sweet Corn Chowder

A comforting, velvet-textured chowder featuring tender chunks of salmon and sweet corn, elevated with a fragrant hint of fresh dill and a touch of smoked paprika for a balanced, savory depth.

Prep: 15 min · Cook: 25 min · Yield: 4 · Method: Stovetop

Ingredients

• 1 lb salmon, boneless, skinless
• 1 cup yellow onion
• 2 cups yukon gold potatoes
• 1.5 cups corn kernels
• 3 cups chicken stock
• 0.5 cup heavy cream
• 2 tbsp butter
• 2 tbsp fresh dill
• 0.5 tsp smoked paprika
• 0.5 tsp salt
• 0.25 tsp black pepper

Cooking instructions

1. Melt the butter in a large pot over medium heat. Add the diced onion and cook until translucent, about 5 minutes. (about 5 min)
2. Stir in the diced potatoes, chicken stock, and smoked paprika. Bring to a boil, then reduce heat and simmer until the potatoes are tender when pierced with a fork, about 12 minutes. (about 12 min)
3. Stir in the corn kernels and heavy cream, bringing the mixture back to a gentle simmer. (about 3 min)
4. Add the cubed salmon to the pot. Simmer gently until the salmon is opaque and reaches an internal temperature of 145°F, approximately 5 minutes. (about 5 min)
5. Remove from heat, stir in the chopped fresh dill, and season with salt and black pepper to taste before serving.