Salmon Chowder

Diane Atherton


This is a surprisingly light and very tasty soup.

Hope you enjoy!

Adapted from a recipe found on epicurious.


★★★★★ 2 votes

4 to 6
10 Min
25 Min
Stove Top


  • 4 medium
    red potatoes, peeled and cubed in 1/2 cubes
  • 6 oz
    bacon, fried crisp and diced
  • 1 1/2 c
    corn, fresh or frozen
  • 1 large
    bunch green onions, sliced (white and green parts)
  • 1/2 medium
    red bell pepper, diced
  • 1 stalk(s)
    celery, diced
  • 2 clove
    garlic, minced
  • 1/4 to 1/2 tsp
    red pepper flakes (i used 1/2 for spicer)
  • 1 to 2 tsp
    cajun seasoning (i used 2 for spicer)
  • 1 tsp
    thyme, dried
  • 3 c
    milk (i used 2%)
  • 2/3 c
    heavy cream
  • ·
    salt and pepper to taste, use a lite salt for less sodium
  • ·
    1 1/2 lbs fresh salmon or 1 can of salmon, remove skin an bones

How to Make Salmon Chowder


  1. Place potatoes in an appropriate size heavy saucepan, cover with water. Add a little salt; bring to a boil and cook until potatoes are tender (about 7 minutes). Remove from heat and drain; set aside.
  2. Fry bacon in a large heavy pot over a medium/high heat until crisp. NOTE: You can dice the bacon before frying (I did) or you can crumble once fried. With a slotted spoon, removed fried bacon from grease to paper towels to drain.
  3. Reduce heat to med/low and add corn, onions, bell pepper, celery, garlic, red pepper flakes, cajun seasonion, and thyme to bacon grease left in pot; saute until onions, peppers and celery are tender.
  4. Increase heat to medium; add milk and cream; bring just to a boiling point. Add potatoes, bacon, salt & pepper, and salmon. IF using fresh salmon; cook until salmon begins to break up (about 6 to 8 minutes). If using canned salmon; heat about 5 minutes.
  5. Serve with a buttered crusty roll or crackers.

Printable Recipe Card

About Salmon Chowder

Course/Dish: Chowders, Fish Soups
Main Ingredient: Seafood
Regional Style: American

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