Salmon Chowder

 

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!

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!

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