Hearty & Healthy Salmon Corn Chowder

by in Uncategorized November 12, 2019

A family-favorite, hearty chowder that wins both Healthy and Comfort Food honors. Spruce Camp Salmon Jerky brings heart healthy, brain healthy protein and omega oils to the dish.  Red bell pepper imparts a beautiful hue to the chowder (and is a great source of vitamin C).


    • 2.5 ounces of diced Spruce Camp Salmon Jerky
    • 1 tablespoon olive oil
    • 1 cup chopped red bell pepper
    • 1 cup chopped onion
    • 4 cloves garlic, minced
    • 2 cups fresh corn kernels (3-4 ears)
    • 3 tablespoons water, divided
    • ½ teaspoon salt
    • 1 tablespoon all-purpose flour
    • 2 cups low-sodium chicken broth, divided
    • ¼ cup dry white wine
    • 8 ounces Gold potatoes, peeled and diced
    • 5 sprigs fresh thyme, plus leaves for garnish
    • ¼ cup half-and-half
    • ½ teaspoon ground pepper


  • Heat 1 Tbsp. olive oil in large skillet (we like cast iron). Add bell pepper, onion, and garlic to the pan; cook, stirring often, until browned and tender, 6 to 8 minutes. Transfer the bell pepper mixture to a medium bowl; set aside. Add corn, 2 Tbsp. water, and salt to the pan; cook, stirring often, until the corn is golden, 4 to 5 minutes. Stir in the remaining 1 Tbsp. water, scraping the bottom of the pan to loosen any browned bits.
  • Return the bell pepper mixture to the pan. Stir in flour; cook, stirring constantly, for 1 minute. Stir in ¼ cup broth and wine; cook, stirring constantly and scraping the bottom of the pan to loosen browned bits, for 1 minute. Stir in salmon jerky bits, potatoes, the remaining 1¾ cups broth, and thyme. Cover and bring to a boil. Reduce heat to low and simmer until the potatoes are fork-tender, 15 to 18 minutes.
  • Remove and discard the thyme sprigs. Stir in half-and-half and then garnish with ground pepper.

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