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A delicious bowl of creamy Salmon Chowder is featured in this appetizing image.

Amazing Salmon Chowder

This Salmon Chowder recipe delivers a creamy, comforting, and flavorful experience. Packed with tender salmon, sweet corn, and hearty potatoes in a savory broth, it's perfect for a cozy night in or impressing guests.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 4 slices bacon, diced
  • 1 medium yellow onion, chopped
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 2 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 4 cups fish or chicken broth
  • 1 pound Yukon Gold potatoes, peeled and diced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper, or to taste
  • 1 cup heavy cream
  • 1 cup milk
  • 1 pound cooked salmon, flaked skin removed
  • 1 cup frozen corn
  • 1/4 cup chopped fresh parsley
  • Lemon wedges, for serving optional

Equipment

  • Large pot or Dutch oven
  • Slotted spoon
  • measuring cups and spoons
  • cutting board
  • knife
  • whisk
  • Ladle

Method
 

  1. In a large pot or Dutch oven, cook the bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the bacon grease in the pot.
  2. Add the onion, carrots, and celery to the pot and cook until softened, about 5-7 minutes.
  3. Add the garlic and cook for another minute until fragrant.
  4. Sprinkle the flour over the vegetables and cook, stirring constantly, for 1-2 minutes.
  5. Gradually whisk in the fish or chicken broth, making sure to scrape up any browned bits from the bottom of the pot.
  6. Add the potatoes, thyme, salt, and pepper to the pot.
  7. Bring the mixture to a simmer, then reduce the heat to low, cover, and cook until the potatoes are tender, about 15-20 minutes.
  8. Stir in the heavy cream and milk. Heat through, but do not boil.
  9. Gently stir in the flaked salmon and frozen corn. Cook until the salmon is heated through and the corn is tender, about 2-3 minutes. Be careful not to overcook the salmon.
  10. Ladle the Salmon Chowder into bowls.
  11. Garnish with crispy bacon, fresh parsley, and a squeeze of lemon juice, if desired.
  12. Serve immediately and enjoy!

Notes

Don't overcook the salmon; add it at the end and heat through. Use high-quality broth for the best flavor. Adjust thickness by mashing some potatoes or adding more broth/milk. For a spicy kick, add red pepper flakes. This chowder can be made ahead, but add the salmon and corn right before serving. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently over medium-low heat or in the microwave, stirring occasionally.