Salmon Chowder is creamy, smoky, and packed with tender salmon, sweet corn, crispy bacon, and a hint of Cajun spice. If you love impressing your family with restaurant-worthy meals at home, this soup is a must make!
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The salmon chowder I fell head-over-heels for.
I have a problem: I cannot stop making this soup. (To be honest, I had the same problem with this Seafood Chowder Recipe.)
When you develop recipes for a living, it is a problem when you want to make the same one again and again. But this salmon chowder is my favorite kind of meal: it starts with comfort food vibes (creamy! bacon-y! CORN!) and then elevates things by layering in buttery salmon and Cajun seasoning.
Ben and I have been loving this chowder after a day of skiing, but I think I’ll be making it well into spring. And in the summer? Well, I have to put it on the menu because then I can try it with fresh corn!
Let’s talk about what makes this salmon chowder recipe a win:
- Big Flavor. Smoky bacon, fiery Cajun seasoning, sweet corn, salmon—this isn’t a soup that’s too shy to show off.
- Creamy Without Heavy Cream. Whole milk, flour, and creamed corn give richness without tipping into over-the-top territory.
- Easy enough for a weeknight. This salmon chowder tastes impressive and restaurant-worthy but comes together in one pot. (My Shrimp Corn Chowder has similar vibes.)
Ingredients and Substitutions
You’ll find the full list of ingredients for this salmon chowder in the recipe card below, but here are some notes to keep in mind.
- Thick-Cut Bacon. Thick bacon renders more fat and gives that smoky backbone to the broth.
- Green Onions. Separate the white and green parts. The whites cook down with the aromatics; the greens are for garnish.
- Celery and Red Bell Pepper. Classic chowder aromatics, with the red pepper adding a little bit of sweetness that works well with the corn.
- Garlic. Four cloves. Go big or go home with minced garlic!
- Cajun Seasoning. Feel free to adjust the amount to your liking. (Also keep in mind that different brands will have different heat and salt levels!)
- Flour. This helps thicken the broth.
- Whole Milk. The happy medium between low fat milk, which would give us an anemic broth, and heavy cream, which would be a little too much.
- Chicken Broth. I like to use low-sodium broth to keep the salt level in check.
- Frozen Corn + Cream-Style Corn. The combination gives both texture and natural sweetness.
- Russet Potato. For a thick, hearty salmon chowder!
- Salmon. Skin removed and cut into chunks
- Hot Sauce. Optional, but highly encouraged.
Step-by-Step Instructions
Cook the Bacon. Cook the bacon in a Dutch oven over medium-low until crisp. Remove with a slotted spoon and set aside on a paper towel-lined plate.
Sauté the Vegetables (photo 1). Add the butter to the pot with the bacon grease. Set aside ¼ cup of the green onion tops for serving. Add the remaining green onions, celery, and bell pepper. Cook until beginning to soften.
Add Garlic and Spice. Stir in the garlic and Cajun seasoning. Cook 30 seconds, just until fragrant.
Build the Chowder Base (photo 2). Sprinkle the flour over the vegetables and cook, stirring constantly, for 1 minute. Slowly whisk in the milk, a little at a time at first, smoothing out any lumps. Add the remaining milk, then stir in the chicken broth.
Simmer. Add the corn kernels, cream-style corn, potato, and salt. Bring to a gentle boil. Let simmer, stirring every few minutes and scraping the bottom of the pot, until the potatoes are tender and the broth thickens.
Add the Salmon (photo 3). Stir in the salmon pieces. Cover and simmer gently until the salmon is cooked through and flakes easily.
Finish and Serve (photo 4). Taste the salmon chowder and adjust seasoning. Ladle into bowls and top with crispy bacon, reserved green onion tops, and a dash of hot sauce. ENJOY!
What to Serve with Salmon Chowder
- Bread. You can’t let a bit of that creamy broth go to waste! Soak it up with Homemade Dinner Rolls or No Knead Bread.
- Salad. My Arugula Salad and Spinach Salad are quick, easy recipes perfect for pairing with soups and sandwiches.
- Crackers. Oyster crackers? A classic. Ranch Crackers? Even better!
Salmon Chowder
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Ingredients
- 6 slices thick-cut bacon cut into ½-inch pieces
- 3 tablespoons unsalted butter
- 1 bunch green onions thinly sliced, white and green parts separated, divided (about 6 to 8 onions)
- 3 stalks celery ½-inch diced (about 1 cup)
- 1 large red bell pepper ½-inch diced
- 4 cloves garlic minced
- 1 ½ teaspoons Cajun seasoning
- ¼ cup all-purpose flour
- 2 ½ cups whole milk
- 1 ½ cups reduced-sodium chicken broth
- 1 (10-ounce) bag frozen corn kernels, no need to thaw
- 1 (15-ounce) can cream-style corn
- 1 large russet potato cut into ½-inch chunks
- ½ teaspoon kosher salt plus additional to taste
- 1 ½ pounds salmon skin removed and cut into 1 ½-inch pieces
- Hot sauce optional for serving
Instructions
- In a Dutch oven or similar large, deep pot, heat the bacon over medium-low heat. Continue to cook until the bacon is crisp and the fat is rendered, 10 to 12 minutes. With a slotted spoon, remove the bacon from the pan and transfer to a paper-towel-lined plate. Lightly pat dry and set aside.
- Add the butter to the pot and let it melt. Set aside 1/4 cup of the sliced green onion tops for serving, then add the remaining green onions. Add the celery and bell pepper. Cook, stirring occasionally, until the veggies begin to soften, about 5 minutes.
- Stir in the garlic and Cajun seasoning. Cook until the garlic is fragrant, about 30 seconds.
- Sprinkle the flour over the top. Cook, stirring constantly, for 1 minute. Slowly pour in the milk, a few splashes at a time at first, stirring out any lumps. Stream in the rest of the milk, then add the broth, corn kernels, cream-style corn, potato, and salt. Stir and bring to a low, gentle boil. Let bubble softly until the potatoes have softened and the mixture is thickened, about 20 minutes. Every few minutes, stir the pot, running a wooden spoon along the bottom to prevent sticking.
- Stir in the salmon. Cover the pot and let continue to simmer gently until the salmon is cooked through, about 5 minutes. Taste and adjust the seasoning as desired. I added a few pinches of salt.
- Remove from the heat. Serve hot, sprinkled with reserved bacon, green onion tops, and a dash or two of hot sauce as desired.
Notes
- TO STORE: Refrigerate in an airtight container for up to 3 days.
- TO REHEAT: Warm gently over low heat, stirring occasionally. Avoid boiling.
- TO FREEZE: For best results, freeze before adding the salmon and stir it in fresh when reheating.
