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5 from 2 votes

Salmon Chowder

Salmon Chowder with potatoes, bacon and corn - an incredible soup that's richly satisfying, hearty, surprisingly filling and not at all fishy!
Prep Time45 mins
Cook Time30 mins
Total Time1 hr 15 mins
Course: Chowder, Soup
Servings: 4 -6 servings
Author: Tricia


  • 1 pound yukon gold potatoes, peeled and cut into 1/2-inch cubes
  • 8 ounces sliced bacon, cut in half (I used nitrate-free Applewood Smoked Bacon)
  • 1 tablespoon unsalted butter
  • 1/2 small onion, diced
  • 6 scallions, chopped - both white and green parts
  • 2 cups fresh or frozen corn
  • 1 tablespoon fresh thyme leaves
  • 1/8 teaspoon crushed red pepper flakes
  • 3 medium cloves of garlic, minced
  • 1 bay leaf
  • 1 8-ounce bottle clam juice
  • 3 cups half-and-half, plus 1/2 cup addition milk if needed
  • 1 1/2 pounds salmon fillets, wild caught skin removed and cut into 1-inch pieces
  • salt
  • 1/2 teaspoon fresh ground black pepper
  • 1/4 teaspoon lemon zest
  • Lemon wedges and fresh chopped fresh chives for serving


  • Bring a 3 quarts of water to a rolling bowl in a heavy bottom sauce pan. Salt the water and add the potatoes. Cook just until almost tender, about 10 minutes. Drain well in a colander and set aside.
  • Cook the bacon until crisp in a 5-quart heavy bottom pot or dutch oven over medium heat. Remove the cooked bacon to a paper towel lined plate. Cut or break the bacon into 1/2-inch pieces and set aside.
  • Remove all of 2 tablespoons bacon fat from the pan. Add the butter and cook the onions, scallions, corn, thyme and red-pepper in the dutch oven until the onions are tender, about 5 minutes. Add the garlic and bay leaf and sauté for about 1 minute or until garlic becomes fragrant. Add the clam juice and deglaze the pan, scraping up any pieces struck to the bottom of the pan.
  • Add the half and half to the onion mixture and bring just to a boil over medium heat. Add the potatoes, 2/3 of the chopped bacon (reserve 1/3 for serving), and the salt and pepper. Reduce the heat to medium low and cook the potatoes for about 10 minutes.
  • Salt the salmon pieces and add to the chowder along with the lemon zest. Occasionally stir gently and cook gently just until the salmon is cooked through, about 5 to 8 minutes.
  • Discard the bay leaf and serve the chowder topped with chopped chives and the remaining bacon pieces. Garnish with fresh ground black pepper and a good squeeze of lemon juice. Serve with crusty bread for a complete and hearty meal.


Recipe inspired from Epicurious
Don't forget to serve each bowl with a good squeeze of fresh lemon juice. It really makes this soup come alive with a fresh, bright taste.