Salmon & Corn Chowder Recipe

Salmon & Corn Chowder

This is an easy and delicious salmon & corn chowder, so pretty and tasty that you would expect to see it on the menu at a fancy restaurant. Prep work is a bit labor intensive – as most soups tend to be when you don’t have a sous chef to do the vegetable chopping for you! I found the original recipe on the Serious Eats website and adapted it to our tastes.

Ingredients:

1/2 pound bacon, cut into 1/2-inch pieces
2 tablespoons water
1 medium onion, finely chopped
2 large ribs celery, finely chopped
Salt and freshly ground black pepper to taste
2 tablespoons flour
1 cup bottled clam juice
1 quart whole milk
Corn kernels cut off of 2 ears fresh corn
1 pound Yukon gold potatoes, peeled and cut into 1/2-inch cubes
1 bay leaf
1 tsp dried dill
3/4 to 1 pound boneless, skinless salmon, cut into small chunks
Parsley or chives for garnish

Directions:

Combine bacon and water in a soup pot over medium heat and cook, stirring occasionally, until water has evaporated and pork has begun to brown and crisp in spots. Add onion, celery, salt and pepper to taste and cook until onions are translucent. Add flour and cook, stirring, until no pockets of raw flour remain. Stir in clam juice, followed by milk. Add potatoes, corn, bay leaf, and dill, bring to a simmer.

Cover and simmer chowder, stirring occasionally, until potatoes are fully tender. This took about 30 minutes but it depends on the size of your potato cubes. Stir in salmon and simmer until cooked through. Check broth for more needed salt or pepper and season accordingly.

Garnish with parsley or chives if desired. Serve immediately with garlic bread or crackers and a green salad.