Grilled Salmon Zucchini and Corn Chowder
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 4 to 6 servings
  • 3 tablespoons olive oil
  • 1 shallot, minced
  • 2 cloves garlic, minced
  • 1 tablespoon red curry paste
  • 1 tablespoon Frank's Red Hot Original Sauce
  • 2 cups corn kernels (fresh or frozen), plus more for garnish
  • 1 teaspoon salt
  • 1 can (15 ounces) coconut milk
  • 2 cups low sodium chicken broth
  • 2 tablespoon diced tarragon leaves, plus more for garnish
  • 6-ounce salmon filet
  • 2 medium zucchini, halved lengthwise
  • 2 tablespoons Lawry's Seasoned Salt
  • 1 cup halved cherry tomatoes
  1. Heat a large stock pot to medium high heat. Add oil and shallot and cook until softened. Add garlic and cook another minute. Add curry paste, Frank's Red Hot Original Sauce and cook another minute.
  2. Add in corn, salt and zucchini and cook until zucchini is softened. Stir in coconut milk and chicken broth and simmer for about 10 minutes.
  3. Season salmon and zucchini with Lawry's seasoned salt. Grill salmon fillet and zucchini halves until cooked through. When salmon and zucchini are cooled to warm, flake the salmon with a fork and dice the zucchini into ½ inch cubes.
  4. To serve, ladle the soup into serving bowls. Crumble the salmon on top of each bowl. Toss each bowl with the cubed zucchini. Sprinkle on the cherry tomatoes, corn kernels and tarragon for garnishes.
Recipe by Healthy Family Recipes at