Salmon and Corn Chowder

Fresh, creamy, and delicious!



Adjust Servings

Recipe CategoriesFish & Seafood Soups & Stews


1⁄2Poundred or russet potatoes
1⁄2Poundbacon, sliced, cut crosswise into 1/4" wide strips
1Cupgreen onions, sliced
1eachonion, peeled and diced into 1/4" cubes
1Cupfresh or frozen corn
1Tablespoongarlic (3 cloves), finely chopped
1Teaspoonfresh thyme, finely chopped or 1/2 tsp. dry thyme
1eachbay leaf
3Cupwhole milk
2⁄3Cupheavy cream
1 1⁄2Poundpiece of salmon fillet, skin discarded and fish cut into 1" pieces
1⁄4Teaspoonblack pepper
2Teaspoonfresh lemon juice


  1. Cut potatoes into 1/2" cubes and hold in cold water; set aside.
  2. Cook bacon in a 5-quart heavy pot over moderate heat for about 6 minutes, stirring occasionally, until all the fat renders out.
  3. Add green onions, onions, corn, garlic, thyme, bay leaf and cook over moderately low heat for about 5 minutes, stirring occasionally, until green onions are tender.
  4. Add milk and cream and bring just to a boil.
  5. Reduce het to moderately low.
  6. Add cubed potatoes, salt and pepper and cook for about 8 minutes, gently stirring occasionally, until the potatoes become tender.
  7. Add in the salmon and lightly simmer until the salmon is just cooked through and begins to break up as you stir, 5-8 minutes.
  8. Stir in lemon juice.
  9. Add additional salt and pepper to taste.
  10. Discard bay leaf before serving.
  11. Serve with crusty French bread and lots of crackers.
  12. Optional: Adjust the thickness with broken up saltine or soda


Login or register to post comments