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I started making salmon chowder when my husband started salmon fishing! He would catch so many, I had to start getting creative! I had an idea to make a salmon chowder, and I’ve been making it every year since! I make a giant pot and freeze the portions to enjoy throughout the fall and winter season. It is seriously so good!
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HERE IS HOW TO MAKE SALMON CHOWDER:
WHERE CAN I FIND THESE INGREDIENTS?
You can find the ingredients anywhere! The ingredients to make this yummy salmon chowder can be found in most grocery stores! I have the list of ingredients below, but you can always use what you have! I do recommend that the non-negotiables for this recipe are the salmon, bacon, potato, corn, and heavy cream to really make it a chowder, then the rest, you can really use your imagination or even substitute if needed!
This is the way I make my chowder to be super hearty and delicious, and it’s what I’ve stuck with for years now! I’ve made it for other people, and it’s always a hit <3
WHAT ARE THE INGREDIENTS?
The ingredients to make this delicious, hearty soup are:
- Salmon
- Crispy Bacon
- Corn
- Celery
- Potato
- Heavy Cream
- Carrot
- Oil
- Garlic
- Onion
- Dried Parsley
- Onion Powder
- Garlic Powder
- Salt
- Pepper
- Chicken Bouillon
- Water
- Corn Starch
WHAT EQUIPMENT DO I NEED?
The equipment to make this recipe is super basic. You’ll just need to have standard kitchen items like a cutting board, knife, pots/pans and utensils! I always like to make my bacon crispy in the oven, and it always comes out perfect, but you can also just cook it on the stove with a frying pan or even use an air fryer!
Here are some of my Amazon kitchen favs!
CAN I SUBSTITUTE/ADD ANYTHING OUT?
You sure can! Substitute or add anything to this recipe to truly make it yours! I always encourage tailoring any of my recipes to your taste buds! Here are some ideas you can do!
- Add other seafood like clams or shrimps!
- Add some fresh herbs like dill or parsley
- Add some smoked paprika or regular paprika for a smoky flavour or just for colour!
- Sub sausage crumbles for the bacon pieces
- Add some freshly squeezed lemons for a little bit of zest!
WHAT DOES SALMON CHOWDER TASTE LIKE?
Salmon chowder tastes rich, creamy, and deeply comforting.
The broth is velvety and savory, with a mild sweetness from potatoes, onions, and other vegetables. The salmon is tender and flaky, adding a buttery, slightly sweet seafood flavour that’s not overpowering. The bacon adds a beautiful smoky kick! Everything comes together into a cozy, hearty soup that’s smooth, satisfying, and perfect for warming you up like a creamy seaside comfort dish in a bowl.
HOW LONG DOES IT KEEP FOR?
Salmon chowder stores well, making it great for leftovers!
- In the fridge: 3–4 days in an airtight container.
- In the freezer: up to 2 months, though the texture may change slightly since it’s creamy.
Tip: Reheat gently over low heat and stir often to keep the chowder smooth and prevent the salmon from overcooking.
INSPIRATIONS FOR THIS RECIPE?
One of my favourite clam chowders I’ve ever had actually comes from the Old Spaghetti Factory, which is a chain across North America! I thought one day why not make a salmon chowder since I had so much salmon in my freezer and thought of all the basic components to make a chowder and ta-da! I came up with this delicious salmon chowder that will be a staple in my household for years to come!
ANY OTHER NOTES?
No other notes! I hope you enjoy this rich and delicious salmon chowder as much as I do!
Salmon Chowder
Ingredients
- 200-300 g Salmon Fillet cut into bite sized pieces
- 8 Bacon Strips extra crispy and crumbled
- 1 Cup Corn
- 2 Stalks Celery
- 1 Large Red Potato
- 1 Medium Carrot
- 1 Tbsp Oil
- 3 Cloves Garlic
- 1/2 Medium White Onion Onion
- 1 Tbsp Dried Parsley
- 1/2 Tbsp Onion Powder
- 1/2 Tbsp Garlic Powder
- 1 tsp Salt or to taste
- 1 tsp Pepper or to taste
- 1 Tbsp Chicken Bouillon
- 8 Cups Water
- 1 Cup Heavy Cream
- 3 Tbsp Corn Starch
Instructions
- In the oven, bake the bacon at 400F until crispy. Remove the bacon, set aside to drain, and crumble once cooled.
- Add a little oil to the pot if needed. Sauté the diced onion, celery, and carrot over medium heat until softened, about 5–7 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
- Stir in the diced potatoes, corn, chicken bouillon, dried parsley, onion powder, garlic powder, salt, and pepper. Pour in enough water to just cover the vegetables. Bring to a gentle boil.
- Reduce heat and simmer uncovered for 12–15 minutes, or until the potatoes are fork-tender.
- Gently stir in the salmon pieces and cook for 5–7 minutes, or until the salmon is just cooked through and flakes easily.
- In a small bowl, mix corn starch with some of the broth to make a slurry. Slowly stir it into the pot. Let the chowder simmer for 2–3 minutes until slightly thickened.
- Lower the heat and stir in the cream and most of the crumbled bacon (reserve some for topping). Simmer gently for another 2–3 minutes; do not boil.
- Taste and adjust seasoning with more salt and pepper if needed.
- Ladle into bowls and top with extra crispy bacon and a sprinkle of dried parsley. Serve warm with crusty bread or crackers. Enjoy!
Thank you so much for reading to the end of this recipe! Hope you enjoyed it ❤️
Xo,
Lynn
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