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.
Prep Time10 minutesmins
Cook Time30 minutesmins
Total Time40 minutesmins
Course: Dinner, Main Course
Cuisine: American
Keyword: 30 minute meal, dinner, easy dinner, main course, main dish, salmon, seafood, soup
4tbspdillswap 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.