Salmon, Shrimp And Corn Chowder

Took an afternoon walk. The warmth of the late summer evening sun was soothing and comforting. All my stress accumulated through the week disappeared.

You don’t have to travel far to find beauty. This community farm around my neighborhood looks differently under different lights and weather.

Wish the summer color can last forever.

After the walk, I made this simple soup for the evening. With the abundance of salmon in Vancouver this year, this is a quick and delicious way to make use of the fish. I especially like the lemon zest and juice added at the end. It freshen and lighten up the soup. Please don’t skip it!


Salmon, Shrimp and Corn Chowder
Adapted from, original author Mary Karlin
Serves 2 to 4


2 Tbsp olive oil
1 stalk of celery, cut into 1/2? slices
2 unpeeled small red potatoes, cut int 3/4? cubes
1/2 tsp salt
1/2 tsp ground white pepper
2-3 green onions, coarsely chopped, including the green parts
1 ear of corn, cut out the kernels
2 cups fish or chicken stock
1/2 cup half and half (or heavy cream)
1 lb salmon fillets, skin and pin bones removed, cut into 1? pieces
8-10 shrimps, shelled grated zest and juice of 1/2 lemon
2 Tbsp minced fresh dill


Heat olive oil in large saucepan over medium heat. Saute the celery for 2 mins. Add potatoes, salt and pepper and cook, saute and stirring occasionally for about 3 to 5 mins.Add green onions, corn and 2 cups of stock. Bring to a boil and then reduce heat, cover and simmer for about 12 mins or until the potatoes are almost tender.

Add half and half, uncovered, simmer until potatoes are completely soft, about 3 mins. Stir in salmon, shrimps and lemon zest. Simmer gently until the seafood are cooked through, about 3 to 4 mins. Add more stock as needed. Add lemon juice, salt and pepper to taste. Sprinkle dill on top when serve.

(P.S. This post had been in progress for a while and only until now did I have time to complete it. Fall is upon us now. But the memory of summer still stays on…at least in the pictures)