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

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