Description
This hearty Salmon Chowder is a comforting and flavorful seafood soup perfect for chilly days. Made with tender chunks of wild salmon, crispy bacon, fresh vegetables, potatoes, and creamed with heavy cream, the chowder offers a rich and satisfying meal. Garnished with green onions and jalapeños, it delivers a mild spicy kick and is great served alongside crusty bread.
Ingredients
Base 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
Soup Ingredients
- 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
Instructions
- Cook the Bacon: 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.
- Sauté the Vegetables: Reserve ¼ cup green onions for garnish. Add the remaining green onions, celery, onion, jalapeño, and garlic to the pot. Cook over medium heat, stirring frequently, until the onion softens, about 5 minutes. Then add the stock, potatoes, crisped bacon, 1 teaspoon of salt, and pepper. Allow the mixture to simmer, stirring occasionally, until the potatoes are tender, approximately 15 minutes.
- Thicken the Chowder: In a small bowl, whisk the cornstarch with 2 tablespoons of water to create a slurry. Stir this slurry into the simmering broth and bring to a boil over high heat. Boil for about 2 minutes until the chowder slightly thickens. Reduce the heat to a gentle simmer, stir in the frozen corn and heavy cream, and return the chowder to a simmer.
- Add the Salmon and Finish Cooking: Add the salmon pieces to the pot and season with the remaining ½ teaspoon salt. Cover the pot and simmer gently until the salmon is cooked through, about 10 minutes. Taste the chowder and adjust seasoning if necessary.
- Serve: Ladle the chowder into bowls. Top with the reserved green onions and a sprinkle of black pepper. Add additional sliced jalapeños if desired for extra heat. Serve with crusty bread on the side for a complete meal.
Notes
- Use wild salmon if possible for the best flavor and texture.
- The jalapeño adds a mild heat that can be adjusted to taste or omitted if preferred mild.
- For a thicker chowder, you can increase the cornstarch slurry slightly.
- Substitute chicken stock if seafood stock is unavailable but seafood stock adds more depth.
- This chowder is best served fresh but can be refrigerated for up to 2 days and gently reheated.
- Crusty bread is recommended to accompany the chowder, perfect for dipping.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
