Corn Chowder With Miso and Salmon

1 month ago 21

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