Salmon Chowder

Diane Hopson Smith


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


1Place 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.
2Fry 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.
3Reduce 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.
4Increase 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.
5Serve with a buttered crusty roll or crackers.

About Salmon Chowder

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