This Salmon Corn Chowder is a healthy meal filling enough to serve for dinner. Made with fresh salmon, corn, fresh vegetables, and creamy coconut milk, this hearty soup is the best cooler weather comfort food.
This salmon chowder recipe is made dairy-free by replacing heavy whipping cream with rich coconut milk. The result is a velvety chowder loaded with fresh fish, sweet corn, and a blend of vibrant vegetables.
Why You’ll Love This Recipe
- This recipe is dairy-free. You can enjoy creamy, flavorful fish chowder without any dairy.
- You can use any blend of vegetables, so this is a great recipe to use up an abundance of veggies.
- You can use any fish you like. Even shrimp would taste great in this fish chowder.
- This dairy-free salmon corn chowder is very easy to make. Once the veggies are chopped, this soup comes together in no time.
Ingredients You’ll Need
- Vegetable Broth: Use low sodium vegetable broth to avoid sodium overload. You can also use chicken broth or seafood stock.
- Fresh Salmon: Look for firm, fresh salmon that appears moist without any visible bruising. You can use salmon steaks or salmon filet.
- Frozen Corn: In this recipe, corn gets pureed to help thicken the broth. You can also use fresh corn if you have some on hand.
- Olive Oil: This rich oil coats the pot and helps soften the vegetables.
- Onion: Thinly sliced onion adds flavor to the soup.
- Bell Pepper: Red and yellow bell pepper add sweetness and subtle tang.
- Zucchini: Chopped zucchini add yummy bits of texture throughout the chowder.
- Green Peas: Fresh or frozen green peas add bursts of sweetness to the soup.
- Coconut Milk: Full fat unsweetened coconut milk thickens the broth and makes it creamy.
- Garlic Powder: Garlic powder adds flavor.
- Salt: Sea salt enhances the flavors of the entire dish.
- Fresh Parsley & Fresh Dill: Chopped fresh herbs finish this dish, adding a pop of vibrant color and fresh herb flavor.
How To Make Dairy-Free Salmon Corn Chowder
- Cook the salmon and corn. Pour the vegetable stock and water into a large pot. Add the salmon and corn and bring to a boil. Reduce the heat. Cover and cook for about 10 minutes or until the fish is flaky and cooked through. Remove the fish and continue cooking the corn for another 10 minutes.
- Puree the corn. Remove the pot from heat. Using an immersion blender, puree corn with remaining liquid until smooth. Set aside.
- Sautee the vegetables. In a pan, heat the olive oil. Add the onion. Cook (stirring occasionally) until the onion is translucent (4 to 6 minutes). Add the bell pepper and zucchini. Continue cooking until the vegetables begin to soften.
- Cook everything together. Chop the salmon into bite-size pieces and add it back into the pot with the corn. Next, add the sauteed vegetables, coconut milk, and garlic powder. Season with salt. Bring to a boil. Reduce heat. Cover and cook for about 20 minutes.
- Finish and serve. Uncover. Add the parsley and dill to the pot and then turn off the heat. Stir and enjoy!
Chop all the vegetables beforehand. This soup comes together fast, so you want everything ready to go.
If you don’t have an immersion blender, let the corn cool and then puree it in a blender or food processor.
Serve salmon corn chowder buffet style at spring and summer gatherings. Set out an assortment of fish chowder toppings like oyster crackers, chopped bacon, chopped green onions, chopped chives, sliced jalapenos, chopped fresh herbs, etc.
You can truly use any variety of vegetables. Carrots, celery, butternut squash, or whatever you have on hand. You can use leeks in place on onions or both.
Don’t like coconut milk? No problem. Just skip it and make this soup without any coconut milk.
If you love dill as much as I do, you can also make a Dill Salmon Corn Chowder by replacing the parsley with all dill or vice versa.
A little bit of lime juice and cilantro would also be delicious in this chowder. If you make this recipe your own, please share your variations in the comments!
Storing & Freezing
- Storing: If stored correctly, cooked fish chowder with coconut milk will last for 3 to 4 days in the fridge.
- Freezing: You can also freeze this chowder. Simply freeze in covered airtight containers or heavy-duty freezer bags for up to 3 months.
Frequently Asked Questions
Can I make this with dairy milk?
Traditionally chowders are not dairy-free, so yes -you can use dairy milk. If you can tolerate dairy, use heavy cream in place of coconut milk.
What do you eat with corn chowder?
For a hearty and satisfying meal, serve salmon corn chowder with slices of crusty bread. It’s so comforting and so filling.
Can I use canned salmon?
It might be tricky to mask the stronger fish flavor of canned salmon, but if you like it, I say go for it.
More Soup Recipes You’ll Love:
- Ukha (Russian Fish Soup)
- No Noodles Chicken Vegetable Soup
- Mushroom Quinoa Minestrone Soup
- Spicy Red Lentil Soup
- Eggplant Vegetable Soup
- 1 L/ 4 cups low sodium vegetable broth
- 6 cups water
- 1 salmon steak (about 3/4 pound)
- 5 cups frozen corn
- 2 Tbsp olive oil
- 1 medium onion, thinly sliced
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 2 medium zucchini, chopped
- 2 cups green peas
- 1 can (398 ml) full-fat unsweetened coconut milk
- 1/2 Tbsp garlic powder
- salt to taste
- 1 cup chopped fresh parsley
- 1 cup chopped fresh dill
- Pour the vegetable stock and water into a large pot. Add the salmon and corn and bring to a boil. Reduce the heat. Cover and cook for about 10 minutes or until the fish is cooked through. Remove the fish and continue cooking the corn for another 10 minutes.
- Take the pot off the heat and puree the corn using an immersion blender until smooth. If you don't have an immersion blender, let the corn cool and then puree it in a blender or food processor.
- In the meantime, heat 2 tablespoons of olive oil in a pan. Add the onion and cook stirring occasionally for about 4 to 6 minutes or until the onion is translucent. Add the bell pepper and zucchini and cook for another couple of minutes until the vegetables start to soften.
- Chop the salmon into small pieces and add back to the corn.
- Add the veggies, green peas, coconut milk and garlic powder. Season with salt. Bring to a boil. Reduce the heat. Cover and cook for about 20 minutes.
- Add the parsley and dill and turn off the heat.
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Nutrition InformationYield 7 Serving Size 1/7 of recipe
Amount Per Serving Calories 364Total Fat 16.4gSaturated Fat 8.3gTrans Fat 0gUnsaturated Fat 8.1gCholesterol 31.2mgSodium 269mgCarbohydrates 37.7gFiber 6.8gSugar 10.7gProtein 18.6g
Nutrition facts provided on this website are an estimate and not guaranteed to be accurate. Please see a qualified health care provider for personalized diet advice and make sure that each of the ingredients is allowed in your diet.