The Best Salmon and Corn Chowder

This is without a doubt ​​The Best Salmon and Corn Chowder recipe! So creamy and hearty, the layers of seafood flavors and light ingredients easily come together in one pot. Eat it right away for dinner or freeze it for later.

Salmon chowder from scratch

Chunks of tender salmon, crispy bacon, fresh corn, and luscious cream all come together in one pot to make The Best Salmon and Corn Chowder. Every bite is packed with layers of flavor! It’s definitely a meal to remember.

I love transforming what’s usually a rich and hearty chowder into something a little lighter, just like my Keto Zuppa Toscana Soup. Thanks to the salmon filets, vegetables, and clam juice, every spoonful of this healthy chowder won’t leave you feeling weighed down. I still finished it off with a splash of heavy cream and bacon because they’re an absolute must in every great seafood chowder recipe!

I really think you’re going to love this salmon corn chowder because it’s:

• Made in just one pot.
• Super savory, a little spicy, and not too heavy.
• Naturally gluten free, easy to make dairy free, and flexible for those with shellfish allergies.
• A really special dinner you won’t ever forget!

Craving more creamy and hearty soups? Then you’ve gotta try this Instant Pot Cheeseburger Soup and my Creamy Cauliflower Soup as well!

Salmon chowder ingredients

• Salmon – Bite-sized pieces of skinless salmon filets will cook in the soup right before it’s ready to eat. No pan frying, sauteeing, or baking needed!
• Corn – I highly recommend using fresh ears of corn so 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 back up.
• Soup veggies – Use the classics! Onion, carrot, celery, and garlic are a must for savory, balanced flavors.
• Jalapeno – For just a little bit of spice.
• Potatoes – Small red potatoes cook quickly but any kind will work.
• Clam juice – For the classic seafood flavor. If you have a shellfish allergy, just omit it!
• Chicken broth – Or use seafood stock.
• Heavy cream – Because it isn’t chowder without the cream! I don’t recommend swapping this with milk or half and half because it could curdle.

How to make the best salmon and corn chowder recipe

1. Crisp the bacon: Add the chopped bacon to a large pot and cook until it’s crispy. Set it aside.
2. Saute the veggies: In the same pot with the bacon fat, saute the soup veggies and jalapeno until they’re soft. 
3. Mix it all together: Pour the clam juice, chicken broth, potatoes, thyme, oregano, and salt into the pot. Bring it up to a boil, then lower the heat and let it simmer until the potatoes are tender.
4. Make the slurry: Meanwhile, mix the cornstarch in a bowl with water. Pour the slurry into the soup and cook until it thickens.
5. Finish and serve: Finish the soup by adding in the corn, salmon, bacon, and cream. Stir it all together and let it cook for a few minutes. When it’s ready, top each bowl of soup with fresh dill, bacon, and jalapeno slices. Enjoy!

What to serve with chowder

Crusty bread, saltines, or oyster crackers are a must. Crush the crackers on top of each serving and use the bread to soak up every last drop.

If you’re eating the chowder as a main dish, serve something light on the side. A shaved zucchini salad, green beans, or broccolini are all great options.

Frequently asked questions

Can it be made dairy-free?

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

Is it gluten-free?

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

Is it keto-friendly?

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

Can you make it with smoked salmon?

A chowder made with smoked salmon is known as a 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 you freeze chowder?

I recommend leaving the heavy cream out of the soup if you plan on freezing it. Otherwise, it freezes well in an airtight container for a few months.

Tools for Salmon and Corn Chowder

• Soup Pot
• Ladle
• Sharp Knife
• Cutting Board

Looking for more comforting soups to try?

• Roasted Tomato Soup
• Easy Lasagna Soup
• Keto Chipotle Chicken Soup
• Classic Ukrainian Borscht

Did you try this Salmon and Corn Chowder? Let me know what you think by leaving a comment below and giving this recipe a rating! Don’t forget to take a picture tag me on Instagram or use #lenaskitchenblog to be featured in my stories! I love seeing what you come up with!

The Best Salmon and Corn Chowder

4.7 from 23 votes

Prep Time: 10 minutes mins

Cook Time: 30 minutes mins

Total Time: 40 minutes mins

Servings: 6 servings

Author: Lena Gladstone

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This is without a doubt ​​The Best Salmon and Corn Chowder recipe! So creamy and hearty, the layers of seafood flavors and light ingredients easily come together in one pot. 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