30-Minute Salmon Corn Chowder with Dill – Irresistible Comfort

Name: 30-Minute Salmon Corn Chowder with Dill – Irresistible Comfort
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 lb fresh salmon, cubed; 2 cups corn kernels; 1 onion, diced; 2 cloves garlic, minced; 3 cups vegetable broth; 1 cup heavy cream; 2 tbsp butter; 2 tbsp fresh dill, chopped; Salt and pepper to taste

Author: lia

Published: November 28, 2025

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Nothing warms the soul quite like a bowl of salmon corn chowder with dill on a chilly evening—it’s my go-to comfort food when I need something hearty but don’t want to fuss for hours. The first time I made this chowder, I was shocked at how quick and easy it came together, yet packed such rich, cozy flavor. That gorgeous pink salmon, sweet corn, and bright dill? Absolute magic in a pot. Now it’s my secret weapon for busy weeknights or impressing guests—it feels fancy but takes barely 30 minutes. Trust me, once you try it, you’ll understand why this chowder never leaves my rotation.

Why You’ll Love This Salmon Corn Chowder with Dill

Oh, where do I even start? This chowder checks all the boxes for me—it’s the kind of recipe that makes you look like a kitchen rockstar with minimal effort. Here’s why I’m obsessed:

Speedy salvation – From chopping to serving, it’s done in 30 minutes flat (perfect when hunger strikes suddenly)
One-pot wonder – My kind of cleanup! Just a single pot gets you from raw ingredients to glorious soup
Flavor fireworks – The sweet corn and rich salmon play off each other beautifully, with dill adding that fresh pop
Sneaky healthy – Packed with protein and veggies, but tastes indulgent thanks to that creamy broth

I first made this during a rainy camping trip—limited ingredients, one burner—and it saved dinner. Now I make it monthly. My kids call it “the happy soup” because we’re always smiling when we eat it!

Ingredients for Salmon Corn Chowder with Dill

Gather these simple ingredients—you probably have most already! The magic happens when fresh flavors come together:

1 lb fresh salmon, skin removed and cut into bite-sized cubes (trust me, fresh makes all the difference)
2 cups corn kernels – fresh-cut or frozen both work beautifully
1 onion, diced small (I use yellow for sweetness)
2 cloves garlic, minced (or 1 tsp pre-minced if you’re lazy like me sometimes)
3 cups vegetable broth – low-sodium lets you control seasoning
1 cup heavy cream (see my dairy-free trick below!)
2 tbsp butter – salted gives extra flavor
2 tbsp fresh dill, chopped (plus extra for garnish)
Salt and pepper to taste

Ingredient Notes

Fresh dill is worth hunting down—it adds a bright, herby punch dried dill just can’t match. If desperate, use 2 tsp dried but add it earlier while sautéing onions.

For dairy-free, coconut milk works shockingly well—just don’t boil it hard or it might separate. And if you’re out of veggie broth, chicken broth makes a fine substitute.

How to Make Salmon Corn Chowder with Dill

Okay, let’s get cooking! This chowder comes together so easily—just follow these steps and you’ll be ladling out bowls of comfort in no time:

Sizzle the aromatics: Melt butter in your soup pot over medium heat. Add onions and garlic, stirring until they turn soft and translucent (about 3 minutes). That buttery onion smell? Heavenly.
Build your broth: Pour in vegetable broth and bring to a gentle simmer—you want little bubbles, not a rolling boil.
Add the stars: Gently slide in salmon cubes and corn kernels. Let them simmer together for 8-10 minutes—the salmon should flake easily when done but still look moist.
Creamy magic: Stir in heavy cream and let everything mingle for another 5 minutes on low heat. Watch how the broth transforms into that dreamy, silky texture!
Finish with flair: Remove from heat, then stir in fresh dill. Taste and adjust salt/pepper—I usually add an extra pinch of both.

Tips for Perfect Salmon Corn Chowder

Here’s how I avoid common pitfalls:

Salmon timing: Don’t walk away once you add the fish—overcooked salmon turns rubbery fast!
Cream control: If it seems too thick, splash in more broth. Too thin? Let it simmer uncovered for a few extra minutes.
Taste as you go: Season in stages—broths vary in saltiness, so wait until the end to really dial in flavors.

Variations for Salmon Corn Chowder with Dill

Oh, the fun part—making this chowder your own! I love playing with different add-ins depending on what’s in my pantry. Try stirring in diced potatoes with the broth for a heartier version (they’ll need about 10 extra minutes to soften). Craving something smoky? Crisp up some bacon first and use that fat instead of butter—so good! If dill isn’t your thing, fresh tarragon or parsley work beautifully too. Sometimes I even throw in a handful of spinach at the end for extra greens. Honestly, this recipe is like a blank canvas—get creative!

Serving Suggestions

Pair this chowder with warm crusty bread for dipping—it’s perfect for soaking up every last bit of that creamy broth. A simple green salad on the side adds a fresh crunch. Don’t forget to sprinkle extra chopped dill on top for that final pop of herby goodness!

Storage & Reheating

This chowder keeps beautifully in the fridge for up to 3 days—just store it in an airtight container. When reheating, go low and slow over medium-low heat to keep the cream from separating. Stir frequently and add a splash of broth if it thickens too much. Easy as that!

Nutritional Information

Just a heads up—these numbers are estimates since ingredients vary! Each hearty bowl of salmon corn chowder packs about 350 calories, with 25g protein from that gorgeous salmon and 20g fat (mostly the good kind from fish and cream). You’re also getting 3g fiber from the corn—not bad for comfort food!

Frequently Asked Questions

Can I use frozen salmon? Absolutely! Just thaw it completely and pat it dry before cubing. Frozen salmon works great—just adjust cooking time slightly since it might release more moisture.

How do I thicken the chowder? If it’s too thin, simmer it uncovered for a few extra minutes to reduce the liquid. You can also mash a few corn kernels to release their starch, which naturally thickens the broth.

Can I make this ahead of time? Yes, but add the fresh dill just before serving to keep its flavor bright. The chowder reheats beautifully—just stir gently to avoid breaking up the salmon.

What’s the best way to cut salmon for chowder? Use a sharp knife to cut it into 1-inch cubes. Smaller pieces cook evenly and flake perfectly in every bite.

Can I use canned corn? Sure! Just drain it well. Fresh or frozen corn is ideal, but canned works in a pinch—it’ll still be delicious!