Salmon · Southwestern · 30 min
Southwest Salmon Chowder with Potato, Corn, Bell Pepper & Avocado
- 30 min
- 2–6 servings
- 661 kcal / serving
A creamy salmon chowder studded with potatoes, corn, and bell pepper, finished with avocado. The soft potatoes and silky broth make it a comforting weeknight soup that comes together in about 30 minutes.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- ½avocado
- 24 fl ozchicken or vegetable broth
- ⅔ cupfrozen corn
- ½lime
- 1red bell pepper
- 8 fl ozwhole milk
- 1 (7.5 oz) canwild pink salmon, traditional style
- ½ mediumyellow onion
- 2 mediumyellow potatoes
- red bell peppers
- avocados
- yellow onions
From the pantry: all-purpose flour, black pepper, chili powder, extra virgin olive oil, salt
Cookware
can opener · chef's knife · colander · cutting board · ladle · measuring cups · measuring spoons · medium saucepan · mixing bowls · stirring spoon · vegetable peeler
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: salmon
More dinner ideas: easy dinners · dinners for two
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Produce
- ½avocado
- ½lime
- 1red bell pepper
- ½ mediumyellow onion
- 2 mediumyellow potatoes
- red bell peppers
- avocados
- yellow onions
Meat & seafood
- 1 (7.5 oz) canwild pink salmon, traditional style
Dairy, eggs & chilled
- 8 fl ozwhole milk
Frozen
- ⅔ cupfrozen corn
Pantry & dry goods
- 24 fl ozchicken or vegetable broth
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Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| avocado | ½ | 1 | 1 ½ |
| chicken or vegetable broth | 24 fl oz | 48 fl oz | 72 fl oz |
| frozen corn | ⅔ cup | 1 ⅓ cups | 2 cups |
| lime | ½ | 1 | 1 |
| red bell pepper | 1 | 2 | 3 |
| whole milk | 8 fl oz | 16 fl oz | 24 fl oz |
| wild pink salmon, traditional style | 1 (7.5 oz) can | 2 (7.5 oz) cans | 3 (7.5 oz) cans |
| yellow onion | ½ medium | 1 medium | 1 ½ medium |
| yellow potatoes | 2 medium | 4 medium | 6 medium |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Wash and dry all fresh produce.
- Peel and dice the potatoes, placing them in a small bowl.
- Trim, seed, and dice the bell peppers; add them to the bowl with the potatoes.
- Heat a medium saucepan over medium-high heat and swirl in the oil.
- Peel, halve, and dice the onion.
- Add the potatoes, peppers, and onion to the pan; cook, stirring occasionally, until they start to soften, about 3–4 minutes.
- Sprinkle flour, chili powder, black pepper, and salt over the vegetables; cook, stirring constantly, until fragrant, about 1 minute.
- Pour in the broth and milk; bring to a simmer, then reduce heat to medium and cook until the potatoes are tender, 10–12 minutes.
- Cut the lime into wedges and set aside for serving.
- Halve and pit the avocado; scoop out the flesh in chunks and set aside.
- When the soup is tender, break the salmon into chunks and add along with the corn; cook until heated through, about 3–4 minutes.
- Divide the soup into bowls, top with avocado, and squeeze lime over each serving.
Two tips
- Prep ahead by chopping the onion, potatoes, and peppers in advance and storing them in water to prevent browning.
- For a lighter finish, serve with a squeeze of lime and a pinch of cilantro from the pantry.
Nutrition per serving
- Calories
- 661 kcal
- Protein
- 43 g
- Carbs
- 69 g
- Fat
- 27 g
- Fiber
- 12 g
- Sodium
- 614 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.