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A bowl of creamy salmon chowder soup with chunks of salmon, bacon, corn, potatoes, and green onions, with spoons beside it.

Salmon Chowder

Made with salmon, corn, potatoes and smoky bacon, this salmon chowder is creamy, hearty and full of flavor. An easy comfort food soup recipe!
Prep: 10 minutes
Cook: 50 minutes
Total: 1 hour
Servings: 6 servings
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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.
    Chopped celery, red peppers, and green onions sautéing in a pot with herbs and oil.
  • 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.
    Milk is being poured into a pan with chopped vegetables, including tomatoes, celery, and spices, for cooking.
  • 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.
    A hand holds tongs with raw salmon over a pot of creamy chowder with vegetables.
  • 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.

Nutrition

Serving: 1(of 6)Calories: 604kcalCarbohydrates: 47gProtein: 36gFat: 32gSaturated Fat: 12gPolyunsaturated Fat: 6gMonounsaturated Fat: 11gTrans Fat: 0.3gCholesterol: 113mgSodium: 961mgPotassium: 1398mgFiber: 4gSugar: 11gVitamin A: 1808IUVitamin C: 46mgCalcium: 174mgIron: 3mg
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