Name: Salmon Chowder Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
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

Jump to Recipe· 4.3 from 10 reviews

This Salmon Chowder Recipe is an absolute star for cozy meals that warm your soul from the very first spoonful. Rich and creamy, it combines tender chunks of wild salmon with crisp bacon, sweet corn, and hearty potatoes, all swimming in a luscious, velvety broth infused with a gentle kick of jalapeño. Whether you’re craving something comforting on a chilly evening or aiming to impress guests with a flavorful, home-cooked dish, this chowder hits every note perfectly and feels like a big, flavorful hug in a bowl.

Ingredients You'll Need

The image shows several small clear glass bowls and white bowls arranged on a white marbled surface, each holding different cooking ingredients. There are two whole brown potatoes near the top center. From left to right, the bowls contain bright green sliced jalapeños, diced white onions, chopped green celery, chopped green onions, frozen yellow corn, and a yellowish-brown broth in a glass jar. There is a stick of yellow butter on brown paper near the top right. A white bowl holds thick pieces of bright pink salmon in the middle, and another white bowl holds chunks of cooked bacon on the left. Next to the bacon is a small white bowl with minced garlic. At the bottom right, there is a glass measuring cup filled with white cream and a small white bowl containing half black pepper and half white salt. The photo taken with an iphone --ar 4:5 --v 7

The beauty of this Salmon Chowder Recipe lies in its simple but crucial ingredients, each bringing its own magic to create the perfect balance of taste, texture, and color. From the smoky depth of bacon to the subtle heat of jalapeño, every item in this list plays a starring role.

Unsalted butter: Provides a rich base to sauté ingredients without overpowering the delicate flavors.
Bacon (8 ounces, cut into ½-inch pieces): Adds smoky crunch and infuses the chowder with savory depth.
Green onions (1 bunch, finely chopped): Bring a fresh, mild onion flavor and vibrant green color for garnish and in the chowder.
Celery ribs (3, minced): Offer aromatic sweetness and subtle texture contrast.
Yellow onion (1 small, minced): Builds a flavorful foundation with natural sweetness.
Jalapeño (1, thinly sliced): Adds a bright, spicy pop that balances the creaminess.
Garlic cloves (4, minced): Infuse a warm, savory undertone essential to hearty soups.
Seafood or chicken stock (1 quart): The savory liquid base that carries all flavors harmoniously.
Russet potatoes (2 large, peeled and cut into 1½-inch pieces): Bring creaminess and substance to every bite.
Fine sea salt (1 ½ teaspoons): Enhances natural flavors without overwhelming them.
Freshly cracked black pepper (½ teaspoon, plus more for serving): Adds necessary spice and aroma for balance.
Cornstarch (1 tablespoon): Used to thicken the chowder to that perfect creamy consistency.
Frozen corn (2 cups): Provides bursts of sweetness and vibrant color.
Heavy cream (2 cups): Creates the chowder’s signature luxurious, velvety texture.
Salmon (1 ½ pounds, skin discarded and cut into 1½-inch pieces): The star protein, tender and flavorful, making this chowder truly special.

How to Make Salmon Chowder Recipe

Step 1: Crisp the Bacon and Build Flavors

Start by melting the butter over medium heat in a large, heavy stockpot. Add the bacon pieces and cook, stirring often, until they become wonderfully crisp and golden, about 8 minutes. Use a slotted spoon to remove the bacon and set it aside—this smoky goodness will flavor the chowder deeply.

Step 2: Sauté Aromatics and Simmer Potatoes

Reserve about ¼ cup of the chopped green onions for later garnish. Add the rest of the green onions to the pot along with minced celery, yellow onion, jalapeño, and garlic. Cook over medium heat, stirring often, until the onions soften and the mixture becomes fragrant, roughly 5 minutes.

Next, pour in your seafood or chicken stock, toss in the potatoes and the reserved bacon, then season with one teaspoon of sea salt and the black pepper. Let everything simmer gently, stirring occasionally, until the potatoes are tender, about 15 minutes. This step infuses the broth with all those fresh flavors and provides the chowder’s hearty base.

Step 3: Thicken and Enrich the Chowder

In a small bowl, whisk cornstarch together with 2 tablespoons of water to create a smooth slurry. Stir this slurry into the simmering broth and raise the heat to high until it comes to a boil. Cook for 2 minutes until the chowder thickens slightly, enhancing its luxurious mouthfeel.

Reduce the heat to a gentle simmer, then stir in the frozen corn and heavy cream. Return the chowder to a soft simmer, letting the flavors meld beautifully before adding the salmon pieces.

Step 4: Cook the Salmon and Final Seasoning

Gently stir the salmon into the simmering chowder, seasoning with the remaining ½ teaspoon of sea salt. Cover and let it cook until just done, about 10 minutes, allowing the salmon to become tender and flaky without overcooking. Taste and adjust the seasoning as needed—a perfect balance here makes all the difference.

How to Serve Salmon Chowder Recipe

A white bowl filled with creamy soup containing several layers: soft pink chunks of cooked salmon, yellow corn kernels, and light beige potato slices mixed in a thick, pale cream broth. Thin green jalapeño slices float on top along with small pieces of crispy brown bacon and finely chopped fresh green chives sprinkled evenly. A silver spoon rests inside the bowl on the left side. In the background, there are slices of torn bread with a light crust leaning to the side, on a white marbled surface, with a small wooden bowl filled with black pepper to the right. A dark blue cloth napkin is partially visible at the bottom. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Enhance the presentation and flavor with the reserved green onions sprinkled generously on top for a fresh crunch and burst of color. Add a dash of freshly cracked black pepper and extra jalapeño slices if you like that little spicy kick. The garnishes bring brightness and a final aromatic touch to this rich chowder.

Side Dishes

Pair this chowder with crusty bread or a warm baguette to soak up every last creamy bit—it’s a classic match made in heaven. A simple green salad with a lemon vinaigrette also complements the chowder’s richness, adding a crisp, refreshing contrast that balances the meal beautifully.

Creative Ways to Present

For a charming touch, serve the chowder in individual bread bowls for a rustic, inviting look. You can also drizzle a little extra cream or a dash of smoked paprika on top for visual appeal and an added flavor layer. Serving it in clear glass bowls lets the stunning colors of salmon, corn, and herbs shine, making the dish as pleasing to the eyes as it is to the palate.

Make Ahead and Storage

Storing Leftovers

Salmon Chowder Recipe leftovers keep well when stored in an airtight container in the refrigerator for up to 3 days. The flavors will deepen overnight, making it taste even better the next day. Just give it a good stir before reheating to redistribute the cream and seasonings.

Freezing

If you want to save chowder for longer, freezing is an option, but keep in mind that the texture of potatoes and cream may change slightly after thawing. Freeze the chowder in a freezer-safe container for up to 2 months. When ready to enjoy, thaw overnight in the fridge to preserve as much flavor and texture as possible.

Reheating

Reheat leftovers gently on the stove over low to medium heat, stirring regularly to prevent sticking or separation. Adding a splash of stock or cream can help restore the chowder’s creamy consistency. Avoid boiling after adding cream to prevent curdling and keep that silky texture intact.

FAQs

Can I use frozen salmon for this chowder?

Absolutely! Frozen salmon works well—just thaw it fully before adding to the chowder to ensure it cooks evenly and stays tender. Wild salmon is preferred for flavor, but farmed salmon is fine too.

Is it possible to make this chowder dairy-free?

Yes! Swap the butter for olive oil and replace heavy cream with full-fat coconut milk or a creamy dairy-free alternative. The flavor profile will shift slightly, but you’ll still get a rich, comforting chowder.

How spicy is the chowder with jalapeño?

The jalapeño adds a gentle warmth rather than intense heat, making the chowder approachable for most palates. You can adjust the amount or remove seeds to reduce spiciness, or add extra slices at the end for more kick.

Can I prep this recipe ahead of time?

You can chop all vegetables and bacon a day ahead and keep them refrigerated. It’s best to cook the chowder fresh for optimal texture, but reheating leftovers is fantastic and even tastier the next day.

What type of stock should I use?

Seafood stock enriches the chowder’s oceanic flavor, but good-quality chicken stock works perfectly well and is more accessible. Homemade or store-bought both deliver great results.

Final Thoughts

This Salmon Chowder Recipe is one of those dishes that feels like a warm invitation to slow down and savor every bite. Its creamy, hearty nature combined with bright, fresh flavors makes it truly irresistible. Once you try it, you’ll find it becomes a firm favorite in your recipe collection, perfect for sharing with friends and family any time comfort food calls your name. Go ahead and make a big pot—it’s that good!

Salmon Chowder Recipe

Ingredients You'll Need

How to Make Salmon Chowder Recipe

Step 1: Crisp the Bacon and Build Flavors