The way this chowder comes together in one pot but tastes like you ordered it at a restaurant somewhere by the water? Yes, honey. The salmon stays tender and the potatoes make it hearty. I’ve been sharing easy comfort food recipes online for 10 years, and one thing I don’t play about is flavor. My recipes are known for being well seasoned, approachable, and realistic for regular folks like me.
Salmon Corn Chowder Ingredients
- Bacon (Optional)
- Potatoes: Yukon Gold potatoes are my favorite for chowder because they’re creamy, buttery, and hold their shape well. Red potatoes also work great if you want a firmer bite. New potatoes have a waxy texture that holds up nicely in soups, too. Russet potatoes can be used, but they break down more and make the chowder softer and thicker. If using russets, cut them into larger chunks.
- Butter
- Flour
- Carrots
- Onion
- Celery
- Corn: You can use fresh, frozen, or canned corn. If using frozen corn, thaw it first and squeeze out any excess moisture to avoid watery soup. I like to use frozen corn.
- Broth
- Salmon: The best salmon for salmon chowder is usually fresh Atlantic salmon, sockeye, or coho. You want a salmon that stays tender and flaky without drying out while the chowder simmers. I like to use wild-caught and usually Alaskan.
- Heavy Whipping Cream
- Spices
How to Make Creamy Salmon Chowder
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
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- Heat a Dutch oven or soup pot on medium heat and add chopped bacon. Cook until browned and crisp.
- Remove the bacon from the pot and set aside. Drain any excess bacon fat.
- Add butter to the pot on medium heat. When melted, add the flour in stages.
- Add celery, onions, and carrots to the roux and stir.
- Add garlic. Cook until the garlic is fragrant.
- Adjust the heat on the stove to medium-high. Add in broth/stock, potatoes, corn, cooked bacon, spices, and stir. Stir until the ingredients are well combined.
- Adjust to heat to low and place the lid on the pot. Simmer.
- Remove the lid and add in heavy cream.
- Add in the salmon and serve.
Creamy Salmon Corn Chowder
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Equipment
Ingredients
- 3-4 slices bacon Optional; Chopped into 1 inch pieces.
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- ½ cup chopped carrots
- ½ cup chopped celery
- ½ cup chopped onions
- 3 garlic cloves Minced.
- 2 cups broth or stock Seafood, chicken, or vegetable stock.
- 1 pound potatoes I used red and Yukon; diced into 1-2 inch cubes.
- 10 oz corn Fresh frozen (thawed), or canned (drained)
- 1 teaspoon Seafood Seasoning See notes.
- salt and pepper to taste
- 1 cup heavy whipping cream
Salmon
- 1 teaspoon olive oil
- 1- 1 ½ pounds raw salmon
- ½ teaspoon smoked paprika Regular paprika is fine.
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- salt and pepper to taste
Instructions
Salmon
- Drizzle olive oil all over the salmon. Sprinkle the spices throughout and rub them into the salmon. Ensure the salmon is completely covered with spices and add additional if necessary.
Soup
- Heat a Dutch oven or soup pot on medium heat and add the chopped bacon. Cook until browned and crisp.
- Remove the bacon from the pot and set aside. Drain any excess bacon fat. I like to reserve about ½-1 inch of the fat in the pot for flavor.
- Add the butter to the pot on medium heat. When melted, add the flour in stages and stir. You add it in stages to avoid clumping. This will create a roux.
- Add the celery, onions, and carrots to the roux and stir. Cook for 3-4 minutes or until the vegetables are soft.
- Add the garlic. Cook until the garlic is fragrant.
- Adjust the heat on the stove to medium-high. Add in the broth/stock, potatoes, corn, cooked bacon, spices, salt, and pepper to taste and stir. Stir until the ingredients are well combined.
- Use enough broth to completely cover the potatoes. You can also use water if you are out of broth. The potatoes need to be covered in liquid in order to soften.
- Adjust to heat to low and place the lid on the pot. Simmer for 15-20 minutes or however long it takes for the potatoes to soften and become fork-tender.
- Cook the salmon while the soup simmers. See the steps below.
- Remove the lid and add in the heavy cream. Stir until creamy. Taste the chowder repeatedly and adjust the spices/salt/pepper as needed.
- Add in the cooked salmon and cook for 1-2 minutes and serve.
Air Fryer Salmon
- Spray the air fryer basket with cooking oil. Place the seasoned salmon in the air fryer basket.
- Air fry the salmon for 10-12 minutes at 370 degrees. Mine was ready right at 10 minutes. Use a meat thermometer and test that the inside of the salmon has reached 145 degrees.
Baked Salmon
- Preheat oven to 400 degrees.
- Add the seasoned salmon to a piece of foil large enough to hold the salmon and to wrap and cover it.
- Bake for 10 minutes.
- Unwrap the salmon so it is no longer fully covered. Bake for for another 2-5 minutes. Use a meat thermometer and ensure the fish has reached an internal temperature of 145 degrees. Check the temperature in the thickest part of the fish.
Pan Seared Salmon
- Place a skillet on medium-high heat with olive oil to coat and prevent sticking.
- When the pan is hot, add the seasoned salmon to the pan with the skin side up.
- Allow the salmon to cook for 4 minutes. Do not move the salmon after you have placed it in the skillet.
- Monitor the sides of the salmon to determine the perfect time to flip. When the color of the side of the salmon has lightened about ¾ths of the way up, it’s time to flip. This usually only takes 3-4 minutes.
- Flip the salmon. I find a silicone spatula works best.
- Cook skin side down for 4 minutes.
- Remove the salmon from the pan.
Notes
Nutrition
Nutrition Data
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Frequently Asked Questions and Recipe Pro Tips
Leftovers can be stored tightly covered and sealed for 3-4 days.
Microwave the chowder in 1-minute intervals, stirring in between. This helps distribute the heat evenly.
You can also reheat it on the stove until warm.
If the chowder seems too thick after reheating, add a splash of broth, milk, or cream to achieve the desired consistency.
Freeze it tightly covered and sealed.
This chowder is made with dairy. Dairy separates when thawed and reheated. This doesn't change the taste, but it will change the way the soup looks.
Use a heavy-bottomed soup pot or Dutch oven so the chowder cooks evenly and nothing scorches. You want something large enough to comfortably hold the salmon, potatoes, broth, and veggies without overcrowding. A 6-quart pot usually works great. Dutch ovens are especially good because they hold heat well and make it easy to sauté, simmer, and build flavor all in one pot.
Heavy whipping cream will provide the perfect creamy texture. You can also substitute half and half or milk, but keep in mind these are thinner, so expect your texture to be thinner in comparison if you use it.
If you want to avoid dairy or a creamy soup, simply omit the heavy cream and milk. You can substitute additional broth or maybe even almond milk for the same serving amounts.
You can air fry, pan sear, bake, or grill the salmon. Check out these recipes:
Air Fryer Salmon
Pan Seared Cast Iron Salmon
Grilled Salmon in Foil
Oven Baked Salmon
Use a meat thermometer and check the thickest part of the salmon. USDA guidelines recommend 145 degrees, but a lot of people prefer salmon around 135 degrees for a more tender texture. The salmon should look light pink, opaque, and flake easily with a fork. Cook it how you like it best.
Substitution and Add-in Ideas
For soup with vegetables, my time-saving hack is to grab the Trader Joe's Mirepoix blend of diced carrots, celery, and onions. It saves so much time. Here are other things you can substitute:
- Crab
- Lobster
- Chicken
- Sausage
- Bell Peppers
- Green Beans
- Mushrooms
- Peas
- Grated Cheese
- Hot Sauce
- Sweet Potatoes
- Cauliflower
- Butternut Squash
More Soup and Chowder Recipes
Roasted Creamy Poblano Soup
Homestyle Chicken Noodle Soup
Cajun Jambalaya Soup
Marry Me Chicken Soup
More Salmon Recipes
Salmon Fettuccine Alfredo
Salmon Pasta Salad
Traeger Smoked Salmon
Deniya says
My family can't believe I made this! Hard to admit to them it wasn't all on my own.
staysnatched says
haha! I hear this a lot.