Creamy Salmon Corn Chowder

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This Creamy Salmon Chowder combines the delicate flakiness of salmon with the creamy richness of a luscious broth, the heartiness of tender potatoes, and the sweetness of corn. This recipe is made using everyday staple ingredients and is sure to be a family favorite.

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Why You Will Love This Recipe

• Rich Flavor: This chowder combines the rich, savory flavor of salmon with a creamy and hearty chowder base, creating a dish that is flavorful and satisfying.
• Nutrient-Rich Ingredients: Salmon is a nutrient-dense fish, rich in omega-3 fatty acids, protein, and various vitamins and minerals.
• Comfort Food: Chowders are often associated with comfort food. The creamy and indulgent nature of make it a comforting and satisfying dish, especially during colder months.
• Easy to Customize: The dish can be customized with a variety of ingredients, such as potatoes, vegetables, herbs, and spices.

Key Ingredients

• Bacon (Optional)
• Butter
• Flour
• Carrots
• Onion
• Celery
• Corn
• Broth
• Salmon
• Heavy Whipping Cream
• Spices

What Type of Salmon to Use

The best type to use is a matter of preference. You can even use store-bought smoked salmon if you wish. That way you don’t have to cook anything and you can just toss it in.

The most common types of raw salmon include:

• Wild and/or Sockeye: Known for its deep red color and rich, oily flavor. It is considered one of the most flavorful types of salmon.
• Atlantic: It is farm-raised and has a milder flavor than wild-caught salmon.
• Pink: It is the smallest of the Pacific salmon and has a mild, delicate flavor.

Ultimately, the best type of fresh salmon to use will depend on your taste preferences.

Salmon that is sourced from the Atlantic is usually farmed. Farmed means antibiotics and food coloring (to give it a pink color) are used. This adds harmful chemical additives to the fish. So I usually try to look for wild-caught salmon.

How to Cook the Salmon

You can bake, pan sear, air fry, or grill the salmon using any of my recipes:

• Air Fryer Salmon
• Pan Seared Cast Iron Salmon
• Baked Salmon in Foil
• Grilled Salmon in Foil

How to Tell When Salmon is Perfectly Cooked

• Temperature: Use a meat thermometer and ensure the fish has reached an internal temperature of 145 degrees. Check the temperature in the thickest part of the fish.
• Appearance and Touch: Perfectly cooked salmon will have a light pink color and will be opaque throughout. The flesh will also start to flake when pressed with a fork.
• It’s important to note that salmon can be cooked to varying degrees of doneness, some people prefer it cooked through while others prefer it medium-rare at 135 degrees. Decide what works for you.

Fresh, Frozen, or Canned Corn

Any of these will work just fine in the recipe. If using frozen corn, thaw it first and squeeze out any excess moisture to avoid watery soup. I like to use frozen corn.

What Type of Potatoes to Use

When selecting potatoes, choose ones that are firm, smooth, and free from blemishes. The size and thickness of the potato chunks can be adjusted based on your preference. I love to use a combo of Yukon gold and red baby potatoes.

You can peel the potatoes or leave the skin on. I leave the skin on.

Here’s a list of options:

• Yukon Gold: A popular choice due to their creamy texture and slightly sweet flavor. They hold their shape well and add a nice richness to the chowder.
• Red Potatoes: They have a smooth texture and hold their shape when cooked. They provide a slightly firmer bite compared to Yukon Gold potatoes.
• New Potatoes: New potatoes, which are young and small potatoes, work well. They have a thin skin and a firm, waxy texture.
• Russet Potatoes: While russet potatoes are commonly used for mashed potatoes or baking, they can also be used in chowders. However, they tend to break down more easily during cooking and may result in a softer texture. If using russet potatoes, you can cut them into larger chunks to help them maintain their shape.

Spices

You can use a store-bought seafood or salmon rub or a blend of 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, and 1/2 teaspoon of smoked paprika.

Instead of a seafood seasoning, I like to use my Cajun Rub and Spice Blend.

You can use whatever you like to season the soup, just be sure to season it. The potatoes will be really bland without any addition of spices.

How to Make Creamy Salmon Chowder

Full detailed instructions are below in the recipe card.

1. Heat a Dutch oven or soup pot on medium heat and add chopped bacon. Cook until browned and crisp.
2. Remove the bacon from the pot and set aside. Drain any excess bacon fat.
3. Add butter to the pot on medium heat. When melted, add the flour in stages.
4. Add celery, onions, and carrots to the roux and stir.
5. Add garlic. Cook until the garlic is fragrant.
6. Adjust the heat on the stove to medium-high. Add in broth/stock, potatoes, corn, cooked bacon, spices, and stir. Stir until the ingredients are well combined.
7. Adjust to heat to low and place the lid on the pot. Simmer.
8. Remove the lid and add in heavy cream.
9. Add in the salmon and serve.

How to Get It Creamy

Heavy whipping cream will provide the perfect creamy texture. You can also substitute half and half or milk, but keep in mind these are thinner, so expect your texture to be thinner in comparison if you use it.

If you want to avoid dairy or a creamy soup, simply omit the heavy cream and milk. You can substitute additional broth or maybe even almond milk for the same serving amounts.

What Type of Pot to Use

The most suitable type is a heavy-bottomed soup pot or a Dutch oven. Choose a pot made of materials that conduct heat well, such as stainless steel, aluminum, or enameled cast iron.

Ensure the pot is large enough to hold all the ingredients comfortably. The chowder will include salmon, vegetables, broth, potatoes, and other ingredients, so having ample space is crucial.

A Dutch oven is an excellent option due to its thick, heavy bottom and even heat distribution. It’s super useful here when sautéing vegetables, cooking the base, and simmering the chowder.

A standard soup pot with a capacity of at least 6 quarts is a versatile choice. It provides enough space to accommodate the ingredients for the chowder.

Substitution and Add-in Ideas

For soup with vegetables, my time-saving hack is to grab the Trader Joe’s Mirepoix blend of diced carrots, celery, and onions. It saves so much time. Here are other things you can substitute:

• Crab
• Lobster
• Chicken
• Sausage
• Bell Peppers
• Green Beans
• Mushrooms
• Peas
• Grated Cheese
• Hot Sauce
• Sweet Potatoes
• Cauliflower
• Butternut Squash

How to Store Leftovers

Leftovers can be stored tightly covered and sealed for 3-4 days.

How to Reheat

Microwave the chowder in 1-minute intervals, stirring in between. This helps distribute the heat evenly.

You can also reheat it on the stove until warm.

If the chowder seems too thick after reheating, add a splash of broth, milk, or cream to achieve the desired consistency.

Freezer Tips

Freeze it tightly covered and sealed

This chowder is made with dairy. Dairy separates when thawed and reheated. This doesn’t change the taste, but it will change the way the soup looks.

More Soup and Chowder Recipes

Shrimp Chowder with Corn and Potatoes
Shrimp Noodle Soup
Creamy Crab Bisque
Roasted Creamy Poblano Soup
Homestyle Chicken Noodle Soup

More Salmon Recipes

Salmon Rice Bowl
Easy Salmon Bites
Cajun Salmon
Air Fryer Salmon (15 Minute Recipe)
Maple Glazed Salmon
Cedar Plank Grilled Salmon
Smoked Salmon Eggs Benedict
Salmon Fried Rice with Vegetables