Salmon and Veggie Chowder

10-15 oz canned salmon, drained
1/3 cup flour
1 onion
1 tablespoon oil
3 cups or 2 cans (14.5oz) of broth
1 can whole kernel corn, drained
1 cup milk, divided
3 large potatoes
½ teaspoon salt and pepper
(optional) minced parsley
(optional) extra veggies, chopped – try: carrots, celery, or green beans


  • In a large saucepan, cook and stir onion in oil over medium heat until tender. Add broth and potatoes; bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender.
  • Stir in the corn, salmon, any extra veggies, 1/2 cup milk, salt and pepper. In a small bowl, whisk flour and remaining milk until smooth. Stir into soup; return to a boil. Cook and stir for 2-3 minutes or until thickened. Sprinkle with parsley if desired.

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