This one-pot chowder tastes like something you’d order at a seaside restaurant. Tender salmon, creamy potatoes, and sweet corn come together in a rich, flavorful broth that’s comforting and easy to make. I focus on bold, approachable flavors so this recipe is seasoned well and realistic for everyday cooks.
Salmon Corn Chowder Ingredients
- Bacon (optional)
- Potatoes — Yukon Gold or red potatoes are ideal; russets will break down more and make a softer chowder.
- Unsalted butter
- All-purpose flour (for the roux)
- Carrots, diced
- Onion, diced
- Celery, diced
- Corn — fresh, frozen (thawed and drained) or canned (drained)
- Broth or stock (seafood, chicken, or vegetable)
- Salmon — a flaky, tender fillet such as Atlantic, sockeye, or coho; wild-caught if available
- Heavy whipping cream
- Seafood seasoning or a blend of smoked paprika, garlic powder, and onion powder
- Salt and freshly ground black pepper
How to Make Creamy Salmon Chowder
Below is an overview of the steps. Exact measurements and the full ingredient list are included in the recipe section that follows.
- Cook chopped bacon in a heavy pot or Dutch oven over medium heat until crisp. Remove and drain most of the fat, leaving about ½–1 inch for flavor if desired.
- Add butter to the pot and melt. Gradually whisk in flour to form a smooth roux. Cook briefly to remove the raw flour taste.
- Add diced celery, onions, and carrots to the roux and sauté until softened, about 3–4 minutes. Stir in minced garlic and cook until fragrant.
- Increase heat to medium-high and add broth, diced potatoes, corn, cooked bacon, and seasonings. Use enough liquid to just cover the potatoes.
- Lower the heat, cover, and simmer until potatoes are fork-tender, about 15–20 minutes.
- Stir in heavy cream, taste, and adjust seasoning. Add cooked salmon pieces and warm through for 1–2 minutes—do not overcook the fish.
- Serve hot with crusty bread or your favorite garnishes.
Creamy Salmon Corn Chowder
Brandi Crawford
A one-pot chowder with tender salmon, creamy potatoes, and sweet corn. Rich, well-seasoned, and simple enough for weeknights but special enough for guests.
Prep Time: 20 mins — Cook Time: 25 mins — Total Time: 45 mins
Servings: 8 cups — Calories: 370 kcal per cup (approximate)
Ingredients
- 3–4 slices bacon, chopped (optional)
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- ½ cup chopped carrots
- ½ cup chopped celery
- ½ cup chopped onion
- 3 garlic cloves, minced
- 2 cups broth or stock (seafood, chicken, or vegetable)
- 1 pound potatoes (red or Yukon Gold), diced into 1–2 inch cubes
- 10 oz corn (fresh, or frozen thawed, or canned drained)
- 1 teaspoon seafood seasoning (or use smoked paprika, garlic powder, onion powder)
- Salt and pepper to taste
- 1 cup heavy whipping cream
Salmon
- 1 teaspoon olive oil
- 1–1½ pounds raw salmon, cut into portions
- ½ teaspoon smoked paprika (or regular paprika)
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- Salt and pepper to taste
Instructions
Salmon
- Drizzle olive oil over the salmon and rub the spice mixture onto both sides so each piece is evenly coated. Cook the salmon while the chowder simmers using one of the methods below.
Soup
- In a Dutch oven over medium heat, cook the chopped bacon until crisp. Remove and set aside, leaving a little fat for flavor if you like.
- Melt butter in the pot, then add flour in stages while whisking to make a smooth roux.
- Add celery, onions, and carrots; cook until softened, about 3–4 minutes. Add garlic and cook until fragrant.
- Turn heat to medium-high and add broth, potatoes, corn, cooked bacon, seafood seasoning, salt, and pepper. Stir to combine.
- Make sure the potatoes are covered with liquid. Reduce heat to low, cover, and simmer 15–20 minutes until potatoes are fork-tender.
- Remove the lid and stir in heavy cream. Taste and adjust seasoning as needed.
- Fold in the cooked salmon and warm for 1–2 minutes. Serve immediately.
Air Fryer Salmon
- Preheat the air fryer basket with a light spray of oil. Place seasoned salmon in the basket and air fry at 370°F (≈187°C) for 10–12 minutes, or until the thickest part reaches about 145°F (use a thermometer to check).
Baked Salmon
- Preheat oven to 400°F (≈200°C). Place seasoned salmon on foil, wrap, and bake 10 minutes. Unwrap and bake an additional 2–5 minutes until the center reaches the desired doneness.
Pan-Seared Salmon
- Heat a skillet over medium-high with a little olive oil. Add salmon, skin-side up, and cook undisturbed about 3–4 minutes, then flip and cook skin-side down another 3–4 minutes. Remove and add to chowder.
Notes
Use store-bought seafood seasoning or mix ½ teaspoon each of smoked paprika, garlic powder, and onion powder. Season the soup well — potatoes need flavor. You can leave potato skins on for texture. Don’t overfill with broth; you only need enough to cover the potatoes. If the chowder is too thick after cooking, thin with additional broth or cream.
Nutrition (approximate)
Serving size: 1 cup — Calories: 370 kcal — Carbohydrates: 21 g — Protein: 20 g — Fat: 23 g
Nutrition calculations are estimates and depend on exact ingredients used.
Frequently Asked Questions and Recipe Pro Tips
Store leftover chowder tightly covered in the refrigerator for 3–4 days.
Reheat gently in the microwave in 1-minute intervals, stirring between intervals, or warm on the stove. If the chowder is too thick after reheating, add a splash of broth, milk, or cream to adjust consistency.
This chowder contains dairy; cream can separate after freezing and thawing. It will still taste fine, but texture may change. Freeze tightly covered and reheat slowly while whisking or blending gently if separation occurs.
Use a heavy-bottomed soup pot or a Dutch oven so the chowder cooks evenly without scorching. A 6-quart pot is a good size for this recipe.
Heavy whipping cream provides the richest texture. You can substitute half-and-half or milk for a lighter result, or omit dairy and use extra broth or a plant milk if you prefer a non-dairy version.
Use a meat thermometer to check the thickest part. USDA recommends 145°F, though many prefer removing salmon around 135°F for a moister texture. The fish should be opaque and flake easily with a fork.
Substitution and Add-in Ideas
To vary the chowder or use what you have on hand, try these additions or substitutions: crab, lobster, chicken, sausage, bell peppers, green beans, mushrooms, peas, grated cheese, hot sauce, sweet potatoes, cauliflower, or butternut squash. Pre-mixed mirepoix (diced carrots, celery, onions) saves prep time.
More Soup and Chowder Recipes
- Roasted Creamy Poblano Soup
- Homestyle Chicken Noodle Soup
- Cajun Jambalaya Soup
- Marry Me Chicken Soup
More Salmon Recipes
- Salmon Fettuccine Alfredo
- Salmon Pasta Salad
- Traeger Smoked Salmon