Salmon Butternut Squash Corn Chowder

Meal type Butternut Squash, Corn, Dill, Salmon
Season Fall, Spring, Winter


  • 4 cups of water

  • 1 butternut squash, peeled and cut up into squares

  • 1 fillet of salmon, cut up 

  • 1 large carrot, cut up

  • 1/4 cup of heavy cream
  • 1/2 red onion, chopped up

  • 3 ears of corn
  • Bunch of fresh dill

  • 2-3 sprigs of scallions, cut up

  • pinch of salt and pepper, to taste


1 Pour water into a medium-size soup pot and start boiling on a low flame.
2 Chop up the onions, butternut squash, carrots, corn, along with the scallions and dill and add them to the pot.
3 Cover and let cook on a low flame for 30 minutes.
4 Taste and add salt and pepper.
5 Cut up the salmon and add it to the soup, along with the cream. Let cook for another 20 minutes, taste again and enjoy!