Salmon Corn and Barley Chowder

Cozy up with a bowl of hearty Salmon Corn and Barley Chowder, a comforting one-pot dish packed with wholesome ingredients and vibrant flavors. This recipe combines succulent chunks of salmon with sweet corn, nutty barley, and tender vegetables, creating a satisfying and nutrient-rich soup that's perfect for any season. A creamy base made with heavy cream and a touch of butter enhances the richness, while fresh thyme and parsley add a burst of herbal freshness. With its perfect balance of warmth and lightness, this chowder is an ideal meal for busy weeknights or a crowd-pleasing starter for special gatherings. Delicious on its own or served with crusty bread, this salmon chowder is a must-try for seafood lovers looking for a hearty and wholesome twist on classic comfort food.

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 2 tablespoons butter
• 1 large yellow onion, finely diced
• 2 medium celery stalks, chopped
• 1 medium carrot, finely diced
• 3 cloves garlic cloves, minced
• 3 tablespoons all-purpose flour
• 6 cups chicken or vegetable stock
• 2 medium potatoes, peeled and diced
• 0.5 cup uncooked barley
• 2 cups fresh corn kernels (or frozen)
• 1 pound salmon fillet, skin removed, cut into 1-inch pieces
• 1 cup heavy cream
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon fresh thyme leaves
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.25 teaspoon paprika (optional, for garnish)

Directions

Step 1

Heat the olive oil and butter in a large pot or Dutch oven over medium heat.

Step 2

Add the diced onion, celery, and carrot. Sauté for 5-7 minutes, stirring occasionally, until softened.

Step 3

Stir in the minced garlic and cook for an additional 1 minute until fragrant.

Step 4

Sprinkle the flour over the vegetables and stir continuously for 1-2 minutes to combine and cook out the raw flour taste.

Step 5

Gradually pour in the chicken or vegetable stock, stirring constantly to prevent lumps from forming.

Step 6

Add the diced potatoes, uncooked barley, thyme, salt, and black pepper to the pot. Bring the mixture to a boil, then reduce the heat to a gentle simmer.

Step 7

Cover and let simmer for 25 minutes, stirring occasionally, until the barley and potatoes are tender.

Step 8

Stir in the corn kernels and the salmon pieces, ensuring the salmon is evenly distributed throughout the pot.

Step 9

Cook for an additional 7-10 minutes, or until the salmon is cooked through and flakes easily with a fork.

Step 10

Reduce the heat to low and stir in the heavy cream. Warm through for 2-3 minutes without bringing it to a boil.

Step 11

Taste and adjust the seasoning with additional salt or pepper, if needed.

Step 12

Ladle the chowder into bowls and garnish with fresh parsley and a sprinkle of paprika, if desired.

Step 13

Serve warm with crusty bread or biscuits on the side.

Nutrition Facts

Serving size	(3492.9g)

Amount per serving	% Daily Value*
Calories	3520.5

Total Fat 201.1g	0%
Saturated Fat 81.3g	0%
Polyunsaturated Fat 3.4g
Cholesterol 555.3mg	0%
Sodium 8214.3mg	0%
Total Carbohydrate 277.7g	0%
Dietary Fiber 41.8g	0%
Total Sugars 44.3g
Protein 137.6g	0%

Vitamin D 2390.4IU	0%
Calcium 343.1mg	0%
Iron 13.9mg	0%
Potassium 6065.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 52.1%

Protein: 15.9%

Carbs: 32.0%