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Lena's Kitchen

Lena's Kitchen

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Home » Weeknight Meals » Soup

Salmon and Corn Chowder

Posted: September 22, 2021 by lena gladstone | Updated: September 29, 2021

159 shares

This is hands-down the best Salmon and Corn Chowder you’ll ever taste! Creamy, cozy, and packed with seafood goodness, it’s perfect for cold weather days. The best part? It all comes together in one pot, making cleanup a breeze. Eat it right away for dinner, or freeze it for later!

Jump to Recipe
white bowl filled with soup loaded with chunks of salmon, potatoes, bacon, and veggies.

Why This Recipe Works

Chunks of tender salmon, crispy bacon, sweet corn, and luscious cream combine to create the best salmon and corn chowder recipe. Every bite is a perfect blend of smoky, savory, and creamy flavors (trust me, you’ll want to make it on repeat!).

I love transforming what’s usually a rich and hearty recipe into something a little lighter, just like my keto zuppa toscana soup. Thanks to the salmon filets, vegetables, and clam juice, this healthy chowder won’t leave you feeling weighed down.

The whole dish is naturally gluten-free, adaptable for dairy-free diets, and flexible for shellfish allergies, making it a crowd-pleaser for the whole family. And with everything cooked in one pot, cleanup is a breeze!

2 white bowls filled with soup loaded with chunks of salmon, potatoes, bacon, and veggies.

Ingredients

  • Bacon: Adds a savory depth to the chowder and perfectly contrasts the creamy broth.
  • Salmon: Tender, bite-sized pieces of skinless salmon fillets are gently poached in the soup—no pan-frying, sauteeing, or baking needed! If possible, opt for wild-caught salmon for the best flavor and texture.
  • Corn: I highly recommend using fresh ears of corn so that you can throw the corn cobs right into the soup. They add so much flavor to the finished result! Frozen corn still works well as a backup.
  • Mirepoix: Use the soup classics! Onion, carrot, celery, and garlic are musts for savoriness.
  • Jalapeno: A little diced jalapeno adds a subtle heat and brightens the flavors.
  • Potatoes: Small red potatoes are perfect because they cook quickly and hold their shape, but Yukon Gold or Russets work just as well.
  • Clam Juice: For that classic seafood flavor. If you have a shellfish allergy, just omit it!
  • Chicken Broth: Since it’s fairly mild, I find chicken broth blends well with the other ingredients. For a more pronounced seafood flavor, substitute it with seafood stock.
  • Heavy Cream: It isn’t chowder without the cream! I don’t recommend swapping this with milk or half and half because it could curdle when exposed to heat.
  • Butter: For sautéing the mirepoix and adding a rich, buttery undertone to the broth. Use unsalted butter for better control over the sodium content.
  • Herbs: Oregano and thyme take the flavors of this salmon and corn chowder to the next level, adding a fresh, earthy, and slightly citrusy note. Garnish with dill for extra brightness.
individual white bowls filled with raw vegetables, salmon, corn, herbs, and broth.

Instructions

  1. Crisp the Bacon: Add the chopped bacon to a large pot and cook until crispy. Set it aside.
  2. Saute the Veggies: In the same pot, saute the soup veggies and jalapeno until they’re soft. 
  3. Mix Everything Together: Pour the clam juice, chicken broth, potatoes, herbs, and salt into the pot. Bring it to a boil, then lower it to a simmer until the potatoes are tender.
  4. Make the Slurry: Mix the cornstarch in a bowl with water. Pour the slurry into the soup and cook until it thickens.
  5. Finishing Touches: Stir in the corn, salmon, bacon, and cream, letting it cook for a few more minutes. When it’s ready, top each bowl of soup with fresh dill, bacon, and jalapeno slices. Pair your salmon and corn chowder with crusty bread, saltines, or oyster crackers!
cooking corn cobs and vegetables in a large red pot.
cooking creamy yellow soup with salmon in a large red pot.
loaded yellow soup in a large pot next to small bowls with vegetables and bacon.

Substitutions & Variations

  • Salmon: For a different seafood twist, try using another firm fish like cod or haddock.
  • Corn: Use canned corn if fresh or frozen isn’t available. If you’re using canned corn, be sure to drain and rinse before adding to the pot.
  • Potatoes: For a lower-carb option, use cauliflower florets or parsnips.
  • Clam Juice: If you have a shellfish allergy, use extra chicken or seafood broth.
  • Bacon: Feel free to use turkey bacon as a lighter option!
  • Mirepoix: If you’re short on time, buy pre-chopped mirepoix veggies from the store. You can also try adding leeks for a slightly sweeter flavor.
large red pot next to 2 white bowls filled with soup loaded with chunks of salmon, potatoes, bacon, and veggies.

Storing & Reheating

This salmon and corn chowder might taste even better the next day as the flavors meld together! Here’s how to store and reheat it properly:

  • Fridge: Keep the leftover chowder in an airtight container for up to 3 days. Make sure it’s completely cooled before refrigerating.
  • Freezer: If you plan on freezing the soup, I recommend leaving the heavy cream out. Otherwise, it freezes well in an airtight container for a few months.
  • Reheating: Warm the chowder gently on the stovetop over low heat, stirring occasionally. If it has thickened, add a splash of broth or cream to loosen the consistency.
  • Prep Ahead: You can cook the chowder up to a day in advance and store it in the fridge. Reheat it gently before serving, then garnish it with fresh herbs for a just-made feel.

Expert Tips

  • Don’t Overcook the Salmon: Adding the salmon towards the end of cooking allows it to poach gently in the soup. This keeps it tender and prevents it from falling apart.
  • Mash Some Potatoes: For a thicker chowder, mash a few of the cooked potatoes with the back of a spoon before adding the cream.
  • Control the Heat: If you like spice, leave the seeds in the jalapeno or add a pinch of cayenne. For a milder flavor, remove the seeds before adding the pepper.
close up on a white bowl filled with soup loaded with chunks of salmon, potatoes, bacon, and veggies.

FAQs

Can I make this chowder with smoked salmon?

Chowder made with smoked salmon is known as Seattle-style chowder. If you prefer to use hot smoked salmon instead of filets, just add bite-sized pieces to the soup when you’re ready to pour in the cream.

Can it be made dairy-free?

Absolutely! Simply swap the heavy cream with coconut milk instead to make a dairy-free chowder.

Is this chowder gluten-free?

This salmon and corn chowder recipe is naturally gluten-free. Just serve your favorite gluten-free bread on the side for dipping!

Is this chowder keto-friendly?

We need corn, potatoes, and cornstarch to make this a true chowder recipe. Therefore, this chowder is not keto-friendly.

white bowl filled with soup loaded with chunks of salmon, potatoes, bacon, and veggies.

Related Recipes

If you enjoyed this salmon and corn chowder recipe, be sure to check out some more hearty soups like these:

  • Instant Pot Cheeseburger Soup
  • Easy Lasagna Soup
  • Keto Chipotle Chicken Soup
  • Classic Ukrainian Borscht

If you try this Salmon and Corn Chowder, let me know what you think! Rate and review this recipe in the comments below. Don’t forget to take a picture and tag me on Instagram @lenaskitchenblog!

The Best Salmon and Corn Chowder

4.7 from 26 votes
Prep Time: 10 minutes mins
Cook Time: 30 minutes mins
Total Time: 40 minutes mins
Servings: 6 servings
Author: Lena Gladstone
Print Recipe Pin Recipe Rate this Recipe
This is hands-down the best Salmon and Corn Chowder you’ll ever taste! Creamy, cozy, and packed with seafood goodness, it’s perfect for cold weather days. The best part? It all comes together in one pot, making cleanup a breeze. Eat it right away for dinner, or freeze it for later!

Ingredients

  • 8 slices bacon, cut into 1-inch pieces
  • 2 tbsp unsalted butter
  • 2 stalks celery, finely diced
  • 1 medium carrot, finely diced
  • 1 medium onion, finely diced
  • 1 jalapeno, thinly sliced, optional
  • 4 cloves garlic, minced
  • 16 oz clam juice, or use seafood stock
  • 3 cups chicken broth, or seafood broth
  • 3 medium red potatoes, cut into ½ -inch pieces
  • 2 tsp kosher salt
  • 1 tsp oregano
  • 4 sprigs thyme
  • 3 tbsp cornstarch
  • 3 ears corn, shucked or use frozen
  • 1 ½ lb salmon, skinless filet, cut into 1-inch pieces
  • 1 ½ cups heavy cream
  • 4 tbsp dill, swap for chives or scallions, chopped for garnish

Instructions

  • In a large stockpot, add chopped bacon and cook on medium heat until crispy, about 5-7 minutes,
  • Meanwhile, chop the celery, carrot, onion, and jalapeños. Remove the kernels off the cobs, reserve the cobs for stock.
  • Remove the bacon with a slotted spoon to a paper towel-lined plate. Save the bacon fat.
  • Now add the butter, onions, celery, carrot, and jalapeños (reserve some for topping the soup), cook on medium heat, stirring often until softened, about 8 minutes.
  • Add garlic and cook for an additional 1 minute.
  • Add the clam and chicken broth, potatoes, corn cobs, thyme sprigs, 1 teaspoon of oregano, and 2 teaspoons of salt. Bring to a boil, turn down the heat to medium and cook until the potatoes are tender, about 8-10 minutes, depending on how large you cut your potatoes.
  • In a small bowl, whisk the slurry together with 3 tablespoons of cornstarch and 4 tablespoons of water. Stir the cornstarch slurry into the broth and bring to a boil to thicken for about 2 more minutes.
  • Turn the heat down to a gentle simmer, remove the corn cobs and thyme sprigs. Now add in the salmon, shucked corn, bacon (reserve some for topping the soup), and heavy cream. Bring to a simmer, and cook for an additional 5 minutes. Adjust seasonings if needed.
  • Remove from heat. Top with fresh dill, bacon pieces, and jalapeño slices. Enjoy with crusty bread.
Course: Dinner, Main Course
Cuisine: American
Keyword: 30 minute meal, dinner, easy dinner, main course, main dish, salmon, seafood, soup

Nutrition

Calories: 673kcal | Carbohydrates: 36g | Protein: 31g | Fat: 45g | Saturated Fat: 21g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 173mg | Sodium: 1785mg | Potassium: 1425mg | Fiber: 3g | Sugar: 6g | Vitamin A: 3013IU | Vitamin C: 29mg | Calcium: 105mg | Iron: 3mg
159 shares

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Reader Interactions

4.74 from 26 votes (16 ratings without comment)

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Recipe Rating




Reviews
Questions

Comments

  1. Tasha

    at

    5 stars
    Love me a good chowder. Made it for my family and they loved it.

    Reply
  2. Venus

    at

    5 stars
    Incredible chowder! I used smoked salmon in place of fresh salmon filet because that’s what I had in my fridge, and my husband loved it! This recipe will definitely be bookmarked for future meals!!

    Reply
  3. Shey Gladstone

    at

    5 stars
    So delicious!

    Reply
  4. Marta Murchenko

    at

    5 stars
    This chowder is so tasty. Every time I make it, I get some many compliments. The pot is always locked clean!

    Reply
    • lena

      at

      That is so great to hear Marta, thank you so much for trying the recipe and loving it.

  5. Julie

    at

    5 stars
    Easy to make and tastes delicious!

    Reply
    • lena

      at

      Ohh I am so happy you loved this recipe. Thank you for sharing your review.

  6. Olga Vataman

    at

    5 stars
    Loved this so much. So easy, delicious and flavorful.

    Reply
    • lena

      at

      I love this recipe so much, one of my favorites. So happy you loved it too.

  7. Ilona

    at

    5 stars
    Love this recipe! It’s comforting but somehow the salmon and corn makes it feel light. I added a little old bay seasoning (the smell and taste always reminds me of chowders I grew up eating on the east coast). Must try this soup!

    Reply
    • lena

      at

      That is so great to hear, thank you so much for trying the recipe and loving it.

  8. Elisabeth

    at

    5 stars
    Amazing. This will be in my soup rotation this fall and winter!!

    Reply
    • lena

      at

      Thank you! Love to hear it’s going in regular rotation!

  9. Katie

    at

    5 stars
    Made this for dinner tonight and it was a total hit with the whole family! I had a can of clams so I threw those in as well. Super delicious! Thank you Lena! 💚

    Reply
    • lena

      at

      Oh! I’m so glad you enjoyed it! It’s one of our absolute favorites.

  10. Shey Gladstone

    at

    5 stars
    One of the best chowders I’ve ever had! Perfect on these PNW fall days!

    Reply
    • lena

      at

      Oh! I’m so glad you enjoyed it! It’s one of our absolute favorites.

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Welcome, glad you’re here!

Hi, I’m Lena Gladstone, the recipe developer and food photographer behind Lena’s Kitchen. Here you will find approachable food recipes to share with the whole family. Keto friendly, weeknight dinners all made with fresh ingredients. Click here to learn more!

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