BEST SALMON CORN CHOWDER: Creamy Seafood Soup for Cozy Evenings

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Salmon Corn Chowder
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Table of Contents: Salmon Corn Chowder

Warm your soul with this hearty Salmon Corn Chowder—a bowl of comfort in under an hour. Perfect for empty-nesters craving nostalgia or busy families needing weeknight ease.

Why Salmon Corn Chowder Belongs on Your Table

There’s something magical about a steaming bowl of Salmon Corn Chowder. It combines the briny richness of salmon with the nostalgic sweetness of corn, all swirled in a velvety cream broth. Imagine the crackle of bacon, the earthy aroma of thyme, and the comfort of tender red potatoes—this recipe is a hug in a Dutch oven. Whether you’re hosting a festive holiday gathering or simply need an easy weeknight meal, this creamy chowder bridges elegance and simplicity effortlessly.

Rooted in New England traditions but lighter than its clam-based cousins, this seafood soup is surprisingly versatile. It leans on pantry staples like canned sockeye salmon (perfect for landlocked kitchens!) and frozen corn, while offering flexibility for fresh summer harvests. The dash of cayenne adds subtle warmth without overwhelming mature palates—a thoughtful balance that keeps my readers coming back for seconds every season.

Alternate Names & Variations

Also known as:
– Creamy Salmon and Corn Soup
– Atlantic Salmon Chowder
– New England-Style Seafood Chowder

Craving variety? Try adding diced bell peppers or swapping Old Bay for smoked paprika. For a dairy-free twist, coconut milk beautifully complements the salmon’s richness.

Salmon Corn Chowder ingredients in dutch oven
Fig.1 – Building flavor with bacon and vegetables

Salmon Corn Chowder Ingredients

  • 4 slices of bacon (chopped; adds smoky depth)
  • 1 medium onion (chopped)
  • 2 large garlic cloves (minced)
  • 1 tbsp cornstarch (for gentle thickening)
  • 4 cups seafood stock (or vegetable broth)
  • 2 (7.5 oz) cans sockeye salmon (drained; reserve bones for added calcium)
  • 2 cups red potatoes (chopped bite-size; waxy texture holds up well)
  • 2 cups corn (fresh-cut or frozen)
  • 1 cup carrots (chopped; for natural sweetness)
  • 1 celery stalk (whole; infuses flavor without chopping)
  • 1 tsp Old Bay Seasoning
  • 6 thyme sprigs
  • 1 cup Hood Heavy Cream (or sub half-and-half)
  • Dash of cayenne
  • Salt and pepper (to taste)

Step-by-Step Instructions

  1. Render the bacon: Cook chopped bacon in a Dutch oven over medium heat until crisp (5–7 mins). Remove with a slotted spoon; reserve for garnish.
  2. Sauté aromatics: In bacon fat, cook onions until translucent (4 mins), then add garlic for 1 minute. Sprinkle cornstarch and stir to form a paste.
  3. Build the base: Pour in seafood stock, scraping browned bits. Add potatoes, carrots, whole celery stalk, Old Bay, thyme, cayenne, salt, and pepper. Simmer 15 mins until potatoes soften.
  4. Add salmon & corn: Stir in drained salmon (flaking with a fork) and corn. Simmer 5 mins. Discard celery and thyme stems.
  5. Creamy finish: Reduce heat to low. Stir in cream gently—don’t boil! Taste for seasoning.
  6. Serve: Ladle into bowls. Top with bacon, extra thyme, or oyster crackers.

Chef Tip: For silkier texture, blend 1 cup of soup before adding salmon. Shortcut? Use pre-chopped frozen mirepoix.

Recipe Card: Salmon Corn Chowder

Prep Time: 10 mins | Cook Time: 30 mins | Total Time: 40 mins | Servings: 4 | Calories: ~460/serving

Why This Recipe Works

The genius lies in layering flavors: smoky bacon fat builds depth, while whole celery and thyme sprigs impart herbaceous notes you can strain out later. Using cornstarch (not flour) keeps the broth glossy yet light—ideal when using heavy cream. Old Bay elevates the seafood essence without overpowering, and sockeye salmon’s bold texture withstands simmering. This dish achieves restaurant-quality creamy chowder status with humble ingredients, making it accessible comfort food for family dinners.

Storage & Reheating Tips

Refrigerate in airtight containers for 3–4 days. Freeze without cream for up to 2 months; thaw overnight, then add cream while reheating. To reheat, warm gently on the stove (medium-low), stirring often to prevent separation. If overly thick, thin with broth or milk. Avoid microwaving—uneven heat toughens salmon.

Bowl of salmon corn chowder garnished
Fig.2 – Garnish with bacon and fresh herbs

People Also Ask: Salmon Corn Chowder

How do you make salmon corn chowder?

Start by cooking bacon for a flavor base, then sauté onions and garlic in the rendered fat. Build the broth with seafood stock, potatoes, carrots, and seasonings. After simmering, add salmon and corn, then finish with cream. The key is balancing simmer times—cook potatoes until tender but not mushy, and add salmon last to preserve texture.

Can I use fresh or frozen corn?

Absolutely! Frozen corn works year-round and retains sweetness, while fresh summer corn adds crunch. For roasted depth, char cobs before cutting off kernels. Use 2 cups regardless of type—just adjust simmer time (fresh may need 2–3 extra minutes). Avoid canned corn; its mushy texture dulls the chowder’s vibrancy.

What kind of salmon is best for chowder?

Canned sockeye salmon is ideal—its bold flavor holds up to simmering, and it’s conveniently boneless (or easily deboned). For fresh, choose wild-caught coho or king salmon. Skin and chop into 1-inch chunks, adding them in the last 5 minutes of cooking. Avoid delicate fish like tilapia, which flakes too easily.

How do you make a creamy chowder without being too heavy?

Replace half the cream with evaporated milk or use full-fat coconut milk for dairy-free. Thicken with cornstarch instead of roux to reduce butter needs. Balance richness with acidity—a squeeze of lemon at the end brightens flavors. Portion control also helps: small bowls satisfy without overwhelming.

Final Thoughts

This Salmon Corn Chowder isn’t just a recipe—it’s a cure for rainy days, a conversation starter at potlucks, and proof that luxury needs no fuss. I’d love to see your spins on it! Tag #CrystalRecipes on Facebook or share tweaks in the comments. Until then, keep those ladles ready and soup pots simmering. 🍲

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Salmon Corn Chowder

Salmon Corn Chowder

  • Author: Crystal
  • Total Time: 45
  • Yield: 6 servings 1x

Description

This creamy Salmon Corn Chowder combines smoky bacon and tender sockeye salmon in a rich, velvety broth loaded with sweet corn and hearty potatoes. Perfect for chilly evenings, this gluten-free adaptation delivers restaurant-quality comfort in under an hour.

Ingredients

Scale
  • 4 slices bacon, chopped
  • 1 medium onion, chopped
  • 2 large garlic cloves, minced
  • 1 tablespoon cornstarch
  • 4 cups seafood stock
  • 2 (7.5 oz) cans sockeye salmon, drained
  • 2 cups red potatoes, chopped
  • 2 cups corn kernels
  • 1 cup carrots, diced
  • 1 celery stalk, whole
  • 1 teaspoon Old Bay Seasoning
  • 6 thyme sprigs
  • 1 cup heavy cream
  • Dash cayenne pepper
  • Salt and pepper to taste

Instructions

  1. Cook bacon in Dutch oven until crispy. Remove with slotted spoon, leaving drippings.
  2. Sauté onion and garlic in bacon fat until translucent (3 minutes).
  3. Whisk in cornstarch, then gradually add seafood stock while stirring.
  4. Add potatoes, corn, carrots, celery stalk, Old Bay, and thyme. Simmer 15 minutes.
  5. Flake salmon into chunks and add to pot along with cream.
  6. Season with cayenne, salt, and pepper. Simmer 5 more minutes.
  7. Remove celery stalk and thyme stems before serving.

Notes

Pro Tips: Substitute cod for salmon if preferred. For dairy-free, use coconut cream. Storage: Refrigerate in airtight containers up to 3 days – flavors improve overnight!

  • Prep Time: 15
  • Cook Time: 30
  • Category: B
  • Method: Simmering
  • Cuisine: American

Nutrition

  • Serving Size: 1.5 cups
  • Calories: 420
  • Sugar: 8g
  • Sodium: 890mg
  • Fat: 24g
  • Saturated Fat: 11g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 28g
  • Fiber: 3g
  • Protein: 25g
  • Cholesterol: 85mg

Keywords: salmon corn chowder, creamy soup, easy dinner