Salmon-and-Corn Chowder with Lima Beans Recipe

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Joan Modified: December 14, 2021

How To Make Salmon-and-Corn Chowder with Lima Beans

This salmon and corn chowder is a warm comforting dish loaded with the savory flavor of bacon and potatoes cooked in a creamy broth.

Preparation: 15 minutes
Cooking: 15 minutes
Total: 30 minutes



  • ¼lbbacon,sliced
  • 1onion
  • lbsboiling potatoes,(about 3 pieces)
  • 3cupslow-sodium chicken broth,canned, or homemade stock
  • tspsalt
  • 2cupscorn kernels,fresh or frozen, (cut from about 4 ears)
  • 1lbsalmon fillets,skinless
  • 1cupbaby lima beans,frozen
  • 1tspfresh ground black pepper
  • ¾cuphalf and half
  • 2tbspchives or scallion tops,chopped


  1. In a large pot, cook the bacon until crisp. Remove with a slotted spoon and drain on paper towels.

  2. Pour off all but 1 tablespoon of fat from the pot.

  3. Add the onion and cook over moderately low heat for about 5 minutes, stirring occasionally until translucent.

  4. Add the potatoes, broth, bacon, and ½ teaspoon of the salt to the pot and simmer for 10 minutes, covered.

  5. Put the corn kernels in a food processor and pulse 6 to 8 times to chop.

  6. Add the corn to the pot and cook covered for about 5 minutes longer until the potatoes and corn are just done.

  7. Add the salmon, lima beans, the remaining 1¼ teaspoons salt, and the pepper.

  8. Bring back to just a simmer. The fish should be just cooked through.

  9. Stir in the half-and-half and serve the chowder topped with the chives.


  • Calories: 673.19kcal
  • Fat: 34.08g
  • Saturated Fat: 10.99g
  • Trans Fat: 0.04g
  • Monounsaturated Fat: 11.44g
  • Polyunsaturated Fat: 7.11g
  • Carbohydrates: 53.65g
  • Fiber: 6.36g
  • Sugar: 7.58g
  • Protein: 38.43g
  • Cholesterol: 97.87mg
  • Sodium: 1358.79mg
  • Calcium: 104.01mg
  • Potassium: 1593.84mg
  • Iron: 2.86mg
  • Vitamin A: 63.09µg
  • Vitamin C: 38.51mg
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