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    Salmon Chowder

    September 4, 2024

    Made with fresh salmon, salty bacon and hearty potatoes this creamy and buttery salmon chowder is the ultimate comfort food.

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    salmon chowder in a bowl with crusty bread on the side

    So, What Is Chowder?

    The question of what exactly defines a ‘chowder’ is such a hot-button issue for certain people that we’re tempted to plead the fifth. Although it’s a word that usually connotes a seafood stew of some sort, chowder ingredients can vary widely from region to region—a creamless, tomato-y cioppino-esque broth in New York, or a rich, thick, cream-based one in New England. The word ‘chowder’ itself is likely a derivative of a French word “chaudiere”, used by French settlers in the coastal regions of Canada in reference to a certain type of large pot used to boil (among other things) fresh shellfish.

    In his famous book, American Cookery, James Beard asserts that, in part because of the common inclusion of new world ingredients like corn and potatoes, “I am sure that clam chowder as it is known today did not originate before the nineteenth century.” With origins as opaque as a bowl of chowder itself, we’ll just say that chowder is (usually) a creamy, potato-y, seafood stew and it’s delicious—on that point, at least, we can all agree.

    a large pot of salmon chowder with bacon, corn and potatoes

    5 Reasons To Love This Easy Fish Chowder Recipe

    If you’ve got a hang up about making chowder at home, that’s probably because you think that seafood chowder is hard to make. And you’re right! Most classic clam chowder recipes are, in fact, quite fussy. You have to steam the clams, and then deal with all of those shells—so much work for such tiny mollusks! Salmon chowder, on the other hand, is just as delectably savory as clam chowder, and substantially easier to make. Here are five reasons that this is the best chowder recipe ever:

    1. It’s easy. It just is. No hard-to-find ingredients, not too much chopping or other prep—just a simple salmon corn chowder. We even use frozen corn, which is cooked as the soup simmers, to make prep that much faster.
    2. It’s a meal all by itself. Sure, you can serve it with a big green salad, or a fancy loaf of country bread, but it’s also just as good on its own.
    3. It cooks in just one pot! One pot means easy clean-up. Easy clean-up means domestic bliss.
    4. It’s ready in just about 30 minutes, which means this can be a weeknight chowder recipe. Fall and winter weeknights—dreary with homework and early sunsets—are exactly when we need comforting, steaming hot bowls of chowder the most!
    5. It’s safe for people with shellfish allergies! If you have to avoid clam chowder because of a shellfish allergy—as many people do—but can safely eat fish, this salmon chowder might be just the recipe you’re wishing for.
    raw salmon, potatoes, corn, chicken stock, bacon, onion for salmon chowder

    How To Make Salmon Chowder:

    Let's just cut right to the chase. This chowder is not 'light' in any way shape or form. From step one, it's a study in comfort and decadence:

    1. Sauté bacon in butter. Cook til it's crispy, and then set it aside (leaving the fat in the pot).
    2. Sauté celery, onions, jalapenos, scallions and garlic in said bacon-and-butter fat until they're soft.
    3. Get simmering! Add your potatoes, salt, pepper and bacon to the softened spicy mirepoix. Pour in the broth and bring the whole glorious mess to a strong simmer.
    4. Make a slurry! Whisk cornstarch into some water to form a slurry. This starchy paste will help to give your salmon chowder a nice thickness and heft. Stir the slurry into the soup and bring the chowder base (because that's what it is now!) to a boil.
    5. Simmer again! Turn the heat down a bit and stir in the frozen corn and heavy cream, then lay the salmon pieces on top of the simmering chowder. Cover and simmer until the salmon is cooked.
    6. Ta da! You made chowder! Now you get to eat it!
    bacon cooked in a dutch oven
    cooked bacon with diced onions and jalapeños in a dutch oven
    chicken broth with potatoes and vegetables in a stock pot for salmon chowder
    heavy cream added to broth with potatoes and bacon n a large pot

    Tools You’ll Need:

    raw salmon added to a creamy base in a large pot for salmon chowder
    pot of salmon chowder with bacon, onions and potatoes

    6 Hearty Soup Recipes to Warm You Up This Season

    We make a lot of soup. Like, A LOT. Here are six easy soup recipes that are on heavy rotation in our homes at the moment:

    a large pot of salmon chowder with bacon, onions and potatoes
    salmon chowder with crusty bread in a bowl

    You’re a Salmon and Corn Chowder Whiz Now, Right?

    We hope this quick, easy salmon chowder recipe hit the spot! Snap a photo of your creamy salmon corn chowder and maybe even a video of the beautiful people you serve it to. Tag us on Instagram using @themodernproper and #themodernproper so we can toast you from afar! Happy eating!

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    Salmon Chowder

    Updated on September 4, 2024

    • Serves:  6
    • Prep Time:  15 min
    • Cook Time:  45 min
    • Calories:  503
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    Ingredients

    • 4 tablespoons unsalted butter, ½ stick
    • 8 ounces bacon, cut into ½-inch pieces
    • 1 bunch green onions, white and green parts, finely chopped
    • 3 celery ribs, minced
    • 1 small yellow onion, minced
    • 1 jalapeño, thinly sliced, plus more for garnish
    • 4 garlic cloves, minced
    • 1 quart seafood or chicken stock
    • 2 large russet potatoes, peeled and cut into 1½-inch pieces
    • 1 ½ teaspoons fine sea salt
    • ½ teaspoon freshly cracked black pepper, plus more for serving
    • 1 tablespoon cornstarch
    • 2 cups frozen corn
    • 2 cups heavy cream
    • 1 ½ pounds salmon, preferably wild, skin discarded and cut into 1½-inch pieces

    Method

    1. In a large, heavy stockpot, melt the butter over medium heat. Add the bacon and cook, stirring often, until the bacon begins to crisp, about 8 minutes. Using a slotted spoon, remove the bacon from the pan and set aside.

    2. Reserve ¼ cup green onions. Add the remaining green onions, the celery, onion, jalapeño, and garlic and cook over medium heat, stirring often, until the onion is softened, about 5 minutes. Add the stock, potatoes, crisped bacon, 1 teaspoon of the salt, and the pepper. Simmer, stirring occasionally, until the potatoes are tender, about 15 minutes.

    3. In a small bowl, whisk together the cornstarch and 2 tablespoons water to form a slurry. Stir the slurry into the broth and bring to a boil over high heat. Cook until slightly thickened, about 2 minutes. Reduce the heat to a gentle simmer and stir in the corn and cream, then return the chowder to a simmer. Add the salmon and season it with the remaining ½ teaspoon salt. Cover and simmer until the salmon is cooked through, about 10 minutes. Taste and adjust the salt as needed.

    4. To serve, ladle the chowder into bowls. Top with the reserved green onions and additional black pepper. Add more jalapeños for extra heat.

    Nutrition Info

    • Per Serving
    • Amount
    • Calories 503
    • Protein 32 g
    • Carbohydrates 26 g
    • Total Fat 31 g
    • Dietary Fiber 3 g
    • Cholesterol 55 mg
    • sodium 854 mg
    • Total Sugars 8 g

    Salmon Chowder

    Questions & Reviews

    Join the discussion below.

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    • Roxanne

      What are your thoughts on using some type of white fish instead of salmon? Would something like cod or walleye work ok?

      Sure!

    • Shonna

      Can this be made in a crockpot?

      I wouldn't recommend this recipe for a crockpot. I would still cooking the bacon in a skillet as it doesn't cook the same way in a slow cooker. Then the potatoes and salmon need much different cooking tines, so you couldn't put them in together. And then lastly, I don't like to put anything with flour or corn starch as a thickener in a slow cooker. It might work, but we would definitely need to test it before recommending that cooking method.

    • KRISTA

      Can I freeze the leftover of this soup?

      Sure! Just thaw before reheating. Reheat over low heat stirring often. Enjoy!

    • Rose

      Can I freeze this soup?

      Sure!

    • Jeella

      Can I use canned salmon?

      Sure! Hope you enjoy Jeella!

    • Monica

      I just made this tonight. 10/10 will be making again. For only using salt and pepper for spices the flavor is unreal. So good !

      Thanks Monica, we are so glad you loved it!

    • Amy

      This was delicious.

      Thanks Amy, we are so glad you loved it!

    • Laurafinlayson

      This was delicious. The store didn’t have, heavy (35%) cream so I used 18% and it was thick enough. Added About a tsp of Old Bay seasoning and about 1/2) tsp. Cayenne. Lovely flavors, thanks for the recipe.

      Thank you! We are so glad you loved it!

    • A

      Made this last night. Everyone loved it. I subbed half n half for heavy cream and omitted the jalapeños.

      So glad you all loved it, thank you!

    • Samantha

      Found this recipe in your cook book but just wanted to hop on here to let you know this is one of my favorite soup recipes. I make it without jalapeño because I’m not good with spicy food but it’s just so good! Never had chowder before but am a big fan.

      Thanks Samantha, we are so happy to hear you love it!