Norwegian Salmon Corn Chowder

Norwegian Salmon Corn Chowder

    4 servings

  • 20 min

  • Difficulty


Photographer: Michael Grimm

Clean, creamy clam chowder, livened with simple diced Norwegian Salmon, corn kernels and dill.



2 each  5-6 oz Norwegian Salmon fillet(s), skin removed
4 sprig  dill, fresh
   fresh cracked pepper
2 tsp  canola oil
2 tsp  butter
2   18.5 oz cans clam chowder, heat and serve (no added liquid needed)
2 cups  corn kernels


The amount of ingredients has been changed. Keep in mind:
  • Cooking for more people takes longer time
  • Be careful with salty ingredients and spices, you should add to taste towards the end
  • Cut salmon into 1/2" dice. 
  • Chop the dill. 
  • Season salmon with salt and pepper. 
  • Heat a saucepan over medium heat, then add oil and butter. 
  • Add the salmon and sauté briefly until slightly golden. 
  • Add the clam chowder and corn. 
  • Cover and cook until soup is hot and salmon cooked through. 
  • Tranfer to bowls and garnish with dill.

Serving Suggestion:

  • Serve with sandwich for soup and sandwich combination.
  • Serve with salad for soup and salad combination.
  • Serve with vinegar chips.
  • Serve with oyster crackers.