Corn and Salmon Chowder

For more great recipes visit »

President's Choice


2 tbsp (25 mL) olive oil

1 stalk celery, chopped

1 bunch green onions, chopped

2 cups (500 mL) low sodium chicken or vegetable stock

8 oz (250 g) small new potatoes, quartered

1 pkg (280 g) PC Blue Menu Skinless Atlantic Salmon Fillets, thawed

1 can (341 mL) PC Blue Menu Whole Kernel Corn

1-1/2 cups (375 mL) skim milk

1 tbsp (15 mL) fresh lemon juice

½ tsp (2 mL) salt

¼ tsp (1 mL) freshly ground black pepper

2 tbsp (25 mL) chopped fresh dill

Corn and Salmon Chowder

Salmon is fatty, but it's a good-for-you fat, with plenty of heart-healthy omega-3 fatty acids. No need to cut the salmon in chunks before putting it in the pot; roughly break it up with a spoon after it's cooked.

TIP: Transfer half of soup to a blender; puree and stir back into saucepan for a thicker consistency.

Serves: 4
Difficulty Level: Intermediate
Prep time: 10 minutes
Cook time: 22 minutes

Nutritional Information

Per serving: 350 calories

fat 16 g

omega-3 polyunsaturates 1.5 g

sodium 450 mg

carbohydrate 30 g

fibre 4 g

protein 21 g

Source of omega


In saucepan, heat oil over medium heat; cook celery, stirring occasionally, for 3 to 4 minutes. Add green onions; cook 1 minute longer. Add chicken stock and potatoes. Bring to a boil. Reduce heat to medium-low, cover and cook for 10 to 12 minutes or until potatoes are tender.

Stir in salmon and corn. Cover and cook over medium-low heat for 4 to 6 minutes or until fish is cooked through. Break fish up with spoon. Stir in milk, lemon juice, salt and pepper. Serve sprinkled with dill.

To encourage thoughtful and respectful conversations, first and last names will appear with each submission to CBC/Radio-Canada's online communities (except in children and youth-oriented communities). Pseudonyms will no longer be permitted.

By submitting a comment, you accept that CBC has the right to reproduce and publish that comment in whole or in part, in any manner CBC chooses. Please note that CBC does not endorse the opinions expressed in comments. Comments on this story are moderated according to our Submission Guidelines. Comments are welcome while open. We reserve the right to close comments at any time.

Submission Policy

Note: The CBC does not necessarily endorse any of the views posted. By submitting your comments, you acknowledge that CBC has the right to reproduce, broadcast and publicize those comments or any part thereof in any manner whatsoever. Please note that comments are moderated and published according to our submission guidelines.