The Best Salmon and Corn Chowder

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

Crisp the Bacon: Add the chopped bacon to a large pot and cook until crispy. Set it aside.
Saute the Veggies: In the same pot, saute the soup veggies and jalapeno until they’re soft.
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.
Make the Slurry: Mix the cornstarch in a bowl with water. Pour the slurry into the soup and cook until it thickens.
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.

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

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!