Creamy Salmon Corn Chowder
This Creamy Salmon Chowder combines the delicate flakiness of salmon with the creamy richness of a luscious broth, the heartiness of tender potatoes, and the sweetness of corn. This recipe is made using everyday staple ingredients and is sure to be a family favorite.
Servings 8 cups
Calories 370kcal
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
You can use a store-bought seasoning or ½ teaspoon of: smoked paprika, garlic powder, and onion powder to season the soup. I like to use Cajun Seasoning here instead.
You can use whatever you like to season the soup, just be sure to season it. The potatoes will be really bland without any addition of spices.
You can peel the potatoes or leave the skin on. I leave the skin on.
You don't need to add excess broth. This will make the chowder runny. You just need enough to completely cover the potatoes. The pot should not be filled entirely with liquid.
Once the chowder has cooked, if it's too thick for your liking, add additional broth or heavy cream.
Nutrition
Serving: 1cup | Calories: 370kcal | Carbohydrates: 21g | Protein: 20g | Fat: 23g