Corn Chowder With Miso and Salmon

1 week ago 5

Democracy Dies successful Darkness

3.6 (67)

By Ellie Krieger

Miso gives this creamy, aureate chowder an enchanting, savory furniture of flavor, and bites of tender salmon marque it a repast successful a bowl. It’s an perfect mode to marque the astir of summertime saccharine corn, but frozen maize works well, too.

From cookbook writer and registered dietitian nutritionist Ellie Krieger.

Ingredients

measuring cup

Servings: 6 (makes scant 11 cups)

2 tablespoons olive oil
1 ample yellowish bulb (10 ounces), diced
1 ample russet murphy (11 ounces), peeled and chopped into 1/2-inch dice
1 yellowish doorbell pepper, diced
2 stalks celery, chopped
1/2 spoon good salt, positive much to taste
1/2 spoon freshly crushed achromatic pepper
4 cups no-salt-added chickenhearted oregon rootlike broth
Kernels from 8 ears saccharine maize (5 cups/22 ounces total), divided (see Substitutions and Notes)
1/4 cupful achromatic miso
12 ounces salmon fillet, skinless, chopped into 1/2-inch chunks
2 ample scallions, thinly sliced
Hot sauce, specified arsenic sriracha, for serving

Nutritional Facts

Per serving (1 3/4 cups)

Calories
295
Fat
10 g
Saturated Fat
2 g
Carbohydrates
37 g
Sodium
290 mg
Cholesterol
35 mg
Protein
18 g
Fiber
4 g
Sugar
10 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

From cookbook writer and registered dietitian nutritionist Ellie Krieger.

Tested by Jim Webster.

Published September 7, 2022

Updated March 17, 2026