Salmon Chowder
This Salmon Chowder is rich, creamy, and full of comforting flavor. Made with tender chunks of salmon, hearty vegetables, and a velvety broth, it’s an easy, cozy soup that’s perfect for chilly nights or whenever you’re craving something warm and satisfying.
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!