salmon chowder

Recipe type: Soup
Prep time: 15 mins
Total time: 35 min
Serve people: 

The recipe is developed by Hanady Awada who is blogger @ Recipe Nomad and Food File Contributor for Shanghai Family Magazine. For more inspiration see .


12 ounces smoked salmon

2 ears of corn

6 baby potatoes or 2 potatoes, quartered

1 red onion, diced small

1 tablespoon butter

2 garlic cloves, minced

2 carrots, cut in half then cut thin

1 red bell pepper, diced small

3 cups vegetable broth

2 tablespoons cornstarch

1 cups milk

4 ounces cream cheese


Sauté the onions and bell pepper in the butter until soft. Add the garlic and sauté 2 minutes.

Add baby potatoes, carrots and corn with the vegetable broth. Sauté 2-3 minutes. Bring to boil. Reduce heat to low and simmer uncovered for 8-10 minutes or until the potatoes can be pierced with a fork.

Meanwhile dissolve milk into the cornstarch. Slowly pour into the soup. Add the cream cheese and salmon. Return to simmer but do not let the soup boil.

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