Salmon Corn Chowder with Lemon & Thyme
Serves: Serves 8-10
  • 2 T. Olive Oil
  • 1 small Yellow Onion, diced
  • 4 Stalks Celery, diced
  • 5 large White or Yellow Potatoes, diced small(1/4"), skin on
  • 2 t. Fresh Thyme
  • 1 t. Kosher Salt
  • 2 dashes Nutmeg
  • ⅓ . Flour
  • 6 C. Chicken Broth
  • 1 lb. Frozen Sweet White Corn (or fresh, if you can find it!)
  • Zest of ¾ Lemon
  • 1 C. Heavy Cream
  • 1 lb. Salmon, skinned, pin bones removed, cut into ½" cubes
  • 2 Green Onions, chopped
  1. Heat the olive oil in a stockpot on medium/high heat.
  2. Add the onion, celery, potato, thyme, salt, and nutmeg to the oil and saute for 10 minutes. *the smaller you dice your potatoes, the quicker they will cook.
  3. When the potatoes have started to soften, add the flour to the pot and stir to coat the vegetables.
  4. Cook the flour mixture for 1 minute.
  5. Add 2 C. of the chicken broth and stir well, bringing to a boil.
  6. Add the remaining chicken broth to the pot, along with the corn, and allow to simmer for another 10 minutes, stirring occasionally, until the potatoes are soft.
  7. Add the lemon zest and heavy cream to the soup and bring back to a simmer.
  8. Add the salmon to the soup and mix in.
  9. Let simmer gently for 3-4 minutes, or until the salmon is cooked through. Stir gently so that the salmon does not break up to much.
  10. Remove the pan from the heat and gently stir in the green onion.
  11. Enjoy!
Recipe by The Kitchen McCabe at