Spring Salmon Chowder

By 29 October 2021November 5th, 2021No Comments



  • 1 ½ lbs Spring Salmon skin discarded and cut into 1-inch pieces
  • ½ lbs bacon (optional)
  • 4 tbsp Unsalted butter
  • 3 Stalks celery, minced
  • 1 small onion, minced
  • 1 jalapeño, thinly sliced
  • 1 bunch scallions, finely chopped
  • 4 garlic cloves, minced
  • 4 cups seafood stock
  • 2 large russet potatoes, peeled and cut into one inch pieces
  • 1 ½ tsp salt
  • ½ tsp black pepper
  • 1 tbsp cornstarch
  • 2 cups frozen corn
  • 2 cups heavy cream
  • Chives for garnish


  1. In a large, heavy stock pot, melt butter over medium heat. Add the bacon and cook (if you’re not using bacon- skip to step 2).Stir until bacon begins to crisp, about 8 minutes. Once cooked, remove bacon from the pan and set aside.
  2. Add celery, onions, jalapeños, scallions and garlic to your pot. Stir often, until softened, about 8 minutes. Add the broth, potatoes, 1 teaspoon salt, pepper and cooked bacon. Bring to a simmer and cook until the potatoes are tender, about 15 minutes.
  3. In a small bowl, whisk cornstarch and two tablespoons of water to form a slurry. Stir the cornstarch slurry into the broth and bring to a boil. Let the soup boil for about 2 minutes to thicken slightly.
  4. Turn the heat down to a gentle simmer, and stir in the corn and heavy cream.
  5. Place the salmon pieces on top of the simmering soup, season it with ½ teaspoon of salt, and cover the pot with a lid. Simmer for ten minutes, or until the salmon is cooked through.
  6. Top with fresh chives or extra scallions and freshly ground black pepper.
  7. Enjoy!

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