Creamy Salmon Chowder with Corn, Bacon and Potatoes
From the Oceanside kitchen Β· Recipe collection
Salmon, potatoes and corn make a filling chowder with smoky bacon and a creamy broth. The salmon goes in near the end to keep the pieces intact.
Creamy Salmon Chowder with Corn, Bacon and Potatoes
- Yield
- 6 servings
Ingredients
- 4 tbsp unsalted butter
- 1/2 lb. bacon, cut into 1/2-inch pieces
- 3 stalks celery, diced
- 1 small onion, diced
- 1 bunch scallions, finely chopped
- 3 garlic cloves, minced
- 4 cups chicken stock
- 2 large russet potatoes, peeled and diced
- 1 1/2 tsp salt (divided)
- 1/2 tsp black pepper
- 1 tbsp cornstarch
- 2 cups frozen or fresh corn
- 2 cups heavy cream
- 1 1.5 lb. piece salmon, skinless 1-inch pieces
- chives and dill for garnish
Step-by-step instructions
- Melt butter in a large stockpot over medium heat. Add bacon and cook until it begins to crisp. Transfer bacon to paper towels, leaving a little fat in the pot.
- Add celery, onion, scallions and garlic and cook about 8 minutes, until softened.
- Add stock, potatoes, 1 teaspoon salt, pepper and cooked bacon. Simmer about 15 minutes, until potatoes are tender.
- Whisk cornstarch with 2 tablespoons water. Stir into the soup and briefly bring to a boil to thicken, about 2 minutes.
- Reduce to a gentle simmer and stir in corn and cream. Add salmon pieces and the remaining Β½ teaspoon salt.
- Cover and simmer gently about 10 minutes or until salmon is cooked through and 145Β°F. Do not boil hard. Garnish with chives and dill.
What to serve alongside
Warm bread and a simple salad.
Helpful questions
How do I keep the seafood tender?
Keep the soup at a gentle simmer after adding the cream and salmon rather than boiling it hard.
Can I use frozen seafood?
Yes, when it is suitable for this recipe. Thaw it in the refrigerator after removing vacuum packaging, then pat dry before cooking. Follow the recipe or product label if it specifically calls for cooking from frozen.
