Cold-weather pot - The Field Kitchen
King Salmon Corn Chowder
18 minutes prep
30 minutes cook or dry
6 yield
A potato and corn chowder with tender pieces of king salmon.
Recipe reviewed 2026-07-21 · Identification and food safety are part of the method
Ingredients
- 1 pound skinless king salmon
- 2 potatoes, diced
- 2 cups corn
- 1 onion, diced
- 4 cups stock
- 1 cup milk or cream
- Dill and pepper
Method
- Cook onion and potatoes in stock until nearly tender.
- Add corn and milk and return to a gentle simmer.
- Add bite-size fish pieces and cook until they reach 145 F.
- Season with dill and pepper.
Field note & safety
Confirm current fishing rules and consumption advisories before keeping a catch. Keep it cold, prevent cross-contamination, and cook fish or shellfish to 145 F measured in the thickest part.
