This cosy bowl features an enticing medley of colors. Caramel-colored soup base with pink salmon morsels peeping through, topped with a sprinkle of vibrant green spring onions and mild yellow corn kernels. A slice of crusty bread on the side completes the picture.

Autumn Salmon Corn Chowder

Name: Autumn Salmon Corn Chowder
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 pound Fresh salmon fillet skinned and cubed; 2 ears Fresh corn kernels removed; 1 cup Pumpkin purée; 1 cup Sharp cheddar cheese shredded; 2 cloves Garlic minced; 1 Yellow onion finely chopped; 4 cups Vegetable stock; 1 cup Heavy cream; 1 teaspoon Paprika; 2 Spring onions finely sliced; 4 slices Bread toasted; 2 tablespoons Olive oil; to taste Salt; to taste Black pepper

A hearty, flavorful autumn inspired chowder.

Category Soup

Prep 20 minutes

Cook 20 minutes

Style American

Technique Sauté

Diet Friendly Pescatarian

Daily recipe · September 10, 2024

A little about this dish

Capitalizing on the fresh bounty of fall, this soup introduces a unique blend of flavors. Its star is succulent salmon, surrounded by sweet roasted corn and rich pumpkin purée. Sharp cheddar and a hint of smoky paprika provide a surprising depth.

Ingredients (for 4)

Fresh salmon fillet — 1 pound — skinned and cubed
Fresh corn — 2 ears — kernels removed
Pumpkin purée — 1 cup
Sharp cheddar cheese — 1 cup — shredded
Garlic — 2 cloves — minced
Yellow onion — 1 — finely chopped
Vegetable stock — 4 cups
Heavy cream — 1 cup
Paprika — 1 teaspoon
Spring onions — 2 — finely sliced
Bread — 4 slices — toasted
Olive oil — 2 tablespoons
Salt — to taste
Black pepper — to taste

Preparation

Step 1 — 🧅🔥🍲

Heat 1 tablespoon of olive oil in a large pot over medium-heat, add the finely chopped onion and minced garlic and sauté until translucent.
Step 2 — 🌽🔥🍲

Add the corn kernels to the pot and roast until they start to char slightly.
Step 3 — 🎃🍲🥣

Stir in the pumpkin purée, vegetable stock, and paprika. Bring to a boil.
Step 4 — 🔥🍲🐟

Reduce heat and add the cubed salmon. Simmer until the salmon is cooked through, about 6-8 minutes.
Step 5 — 🥛🧀🥣

Stir in the heavy cream and shredded cheddar cheese until the cheese is thoroughly melted.
Step 6 — 🧂🍲🥣

Season the dish with salt and black pepper to taste.
Step 7 — 🌱🥣🍴

Garnish the soup with finely sliced spring onions.
Step 8 — 🥣🍞🍽️

Serve hot with a slice of toasted bread.

A final fox tip

This dish is an excellent way to use leftover pumpkin purée from Thanksgiving cooking. Moreover, it's a versatile recipe. You can replace salmon with white fish or crabmeat. Surprising as this might sound, applewood smoked bacon could be a meaty alternative, giving an incredible smoky touch to this heart-warming chowder.