Q1: Can I use frozen salmon for this recipe?

Absolutely! Frozen salmon works well, but ensure it’s thawed before adding it to the chowder.

Q2: Can I add other vegetables to Salmon Chowder Soup?

Yes! Feel free to add vegetables like zucchini, bell peppers, or even greens for added flavor and nutrition.

Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat over medium heat on the stove.

While the chowder can be frozen, cream-based soups may change texture upon thawing. For best results, freeze without cream and add it upon reheating.

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In a large pot, melt the butter over medium heat. Add the chopped onion and garlic, and sauté until translucent.
Add the diced potatoes and broth to the pot. Bring to a boil, then reduce heat and simmer until the potatoes are tender, about 15 minutes.
Stir in the heavy cream and corn, and cook for another 5 minutes.
Add the diced salmon and simmer until cooked through, about 5-7 minutes.
Season with salt and pepper to taste.
Serve hot, garnished with fresh dill.

For a lighter version, use low-fat milk instead of heavy cream. You can also substitute half of the potatoes with cauliflower for a low-carb option.