Velvety Salmon and Sweet Corn Chowder

There’s nothing quite like a warm bowl of creamy chowder to bring comfort and satisfaction, and this Creamy Salmon Chowder takes that experience to a whole new level. Featuring delicate, flaky salmon, a rich and luscious broth, hearty tender potatoes, and the sweet pop of corn, this dish is an irresistible family favorite. Crafted with readily available, everyday ingredients, this recipe promises a delightful and nourishing meal that’s surprisingly easy to prepare. Whether you’re looking for a comforting weeknight dinner or a special meal to impress, this salmon chowder is designed to be both simple to make and incredibly flavorful.

Key Ingredients for the Perfect Chowder

Creating an exceptionally flavorful and satisfying salmon chowder starts with a selection of high-quality, staple ingredients. Each component plays a crucial role in building the layers of taste and texture that make this dish so special.

• Bacon (Optional): Adds a smoky depth and salty crunch. While optional, a little bacon renders fat that becomes the base for a flavorful roux, and the crisp bits add a fantastic textural contrast.
• Unsalted Butter: Essential for sautéing the aromatic vegetables and creating the roux, which is key to the chowder’s creamy consistency.
• All-Purpose Flour: Forms the roux when combined with butter, acting as the primary thickening agent for the broth, giving the chowder its signature richness.
• Carrots, Onion, Celery (Mirepoix): These classic aromatic vegetables form the flavor foundation of the chowder. Sautéing them until tender sweetens and deepens the overall taste.
• Corn: Provides bursts of natural sweetness and a vibrant color, complementing the savory flavors of the salmon and broth.
• Broth (Seafood, Chicken, or Vegetable): The liquid base of the chowder. Seafood broth will enhance the oceanic flavors, while chicken or vegetable broth offers a more neutral, versatile canvas.
• Salmon: The star of the dish, offering delicate flakes, rich flavor, and healthy fats. Its texture and taste are paramount to the chowder’s identity.
• Heavy Whipping Cream: The secret to achieving that luxurious, velvety texture that defines a truly creamy chowder. It adds unparalleled richness.
• Spices (Smoked Paprika, Garlic Powder, Onion Powder, Salt & Pepper): A thoughtful blend of seasonings is crucial for elevating the chowder from bland to brilliant. These spices enhance the natural flavors of the ingredients and add warmth and complexity.
• Potatoes: Provide heartiness and body to the chowder, absorbing the flavors of the broth and contributing a comforting, starchy element.

Choosing Your Salmon: A Guide

The type of salmon you select can significantly impact the flavor and texture of your chowder. While personal preference plays a large role, understanding the characteristics of different salmon varieties can help you make the best choice. You can even opt for convenience by using store-bought smoked salmon, which requires no cooking and can be simply flaked into the chowder at the end.

When using raw salmon, consider these common types:

• Wild Sockeye Salmon: Renowned for its vibrant deep red color and robust, oily flavor. Sockeye is often considered one of the most intensely flavored types of salmon, making it a fantastic choice for a chowder where its distinct taste can shine through.
• Atlantic Salmon: Primarily farm-raised, Atlantic salmon typically has a milder flavor and a more delicate texture compared to wild-caught varieties. Its consistent fat content makes it forgiving to cook and a popular choice for many dishes.
• Pink Salmon: The smallest of the Pacific salmon species, pink salmon offers a very mild, delicate flavor and a softer, less oily texture. It’s an excellent option if you prefer a less pronounced “fishy” taste in your chowder.
• Coho Salmon: Also known as Silver salmon, Coho has a medium-full flavor and a firm, orange-red flesh. It’s a great middle-ground option, offering a good balance of flavor and texture.
• King Salmon (Chinook): The largest and most prized of the Pacific salmon, King salmon is celebrated for its rich, buttery flavor and high omega-3 content. While often more expensive, its luxurious taste makes it a premium choice for chowder.

Ultimately, the best type of fresh salmon for your chowder will depend on your individual taste preferences and budget. However, it’s worth noting the distinction between wild-caught and farmed salmon.

Salmon sourced from the Atlantic is predominantly farm-raised. Farmed salmon often involves the use of antibiotics and food coloring to achieve its characteristic pink hue, which can introduce undesirable chemical additives into the fish. For this reason, many prefer to seek out wild-caught salmon, which is generally considered a healthier and more sustainable option, boasting a purer flavor profile and typically higher nutritional value.

If using frozen salmon, ensure it is fully thawed before cooking. Patting it dry with paper towels can help achieve a better sear or crispier exterior if you’re pre-cooking it before adding to the chowder.

How to Cook Salmon for Chowder

While the salmon is the star of this chowder, it’s typically cooked separately and gently folded in at the end to prevent it from breaking apart or overcooking. This ensures that the salmon retains its delicate texture and distinct flavor. Here are a few excellent methods for preparing your salmon fillets:

• Air Fryer Salmon: This method is fantastic for quick, even cooking and a slightly crispy exterior. The air fryer circulates hot air, resulting in moist salmon with minimal oil, perfect for flaking into your chowder.
• Pan-Seared Cast Iron Salmon: Pan-searing in a cast iron skillet creates a beautiful, flavorful crust while keeping the interior tender. This method adds a depth of flavor that complements the richness of the chowder, especially if you get a nice crispy skin.
• Grilled Salmon in Foil: For a touch of smoky flavor and minimal cleanup, grilling salmon wrapped in foil is an excellent choice. The foil steams the fish gently, locking in moisture and ensuring a perfectly tender fillet that flakes effortlessly.
• Baked Salmon: A simple and hands-off approach. Baking salmon in the oven ensures even cooking and a tender result. You can season it generously before baking to infuse flavor.

No matter which method you choose, aim for salmon that is cooked through but still moist and easily flaked. Overcooked salmon can become dry and tough, which wouldn’t be ideal for a creamy chowder.

Mastering Salmon Doneness

Knowing when salmon is perfectly cooked is key to enjoying its best texture and flavor. Undercooked salmon can be unappetizing, while overcooked salmon becomes dry and tough. Here’s how to ensure your salmon is just right for your creamy chowder:

• Temperature Check: The most reliable way to check for doneness is with a meat thermometer. Insert it into the thickest part of the salmon fillet. For fully cooked salmon, the internal temperature should reach 145 degrees Fahrenheit (63 degrees Celsius).
• Visual Cues and Touch: Perfectly cooked salmon will transition from a translucent, raw appearance to a more opaque, light pink color throughout. As it cooks, the natural fats in the salmon will render, and the flesh will begin to separate into flakes when gently pressed with a fork. If it resists flaking, it needs more time.
• Personal Preference: It’s important to remember that some individuals prefer salmon cooked to varying degrees of doneness. While 145°F is the USDA recommendation for food safety, some enjoy salmon medium-rare, with an internal temperature closer to 135°F (57°C), where the center is still slightly pink and very moist. Adjust cooking times based on your personal preference, but always prioritize safety. For chowder, fully cooked and flaky salmon is generally preferred as it blends seamlessly into the creamy broth.

Fresh, Frozen, or Canned Corn: What to Use

Corn is a fantastic addition to salmon chowder, offering a delightful sweetness and pleasant texture that brightens the entire dish. The good news is that you have flexibility when it comes to the type of corn you use:

• Fresh Corn: If corn is in season, fresh kernels are an excellent choice. They offer the purest, sweetest flavor and a crisp-tender bite. To prepare, simply hold the ear vertically and carefully slice down the sides with a sharp knife to remove the kernels.
• Frozen Corn: This is my preferred choice for convenience and quality outside of peak season. Frozen corn is typically picked at its peak ripeness and flash-frozen, preserving much of its flavor and nutrients. When using frozen corn, it’s crucial to thaw it first. After thawing, gently squeeze out any excess moisture using a clean kitchen towel or paper towels. This step is important to prevent introducing excess water into your chowder, which could dilute its creamy richness.
• Canned Corn: Canned corn is a convenient pantry staple that works well in a pinch. If using canned corn, be sure to drain it thoroughly and rinse it under cold water to remove any excess sodium and the metallic taste that can sometimes be present from the canning liquid.

Regardless of your choice, corn adds a lovely golden color and a natural sweetness that beautifully complements the savory notes of the salmon and the creamy broth.

Selecting the Best Potatoes for Chowder

Potatoes are a fundamental component of any good chowder, providing hearty substance and contributing to the overall thickness and texture. The right potato choice can make all the difference. When selecting potatoes, always choose ones that are firm, smooth, and free from blemishes or sprouts. The size and thickness of your potato chunks can be adjusted based on your preference for how soft or intact you want them to be in the finished chowder. I personally love to use a combination of Yukon Gold and red baby potatoes for a balance of creaminess and structure.

You have the option to peel the potatoes or leave the skin on. I often leave the skin on, especially for red or Yukon Gold varieties, as it adds a rustic charm, extra fiber, and helps the potatoes retain their shape slightly better during simmering.

Here’s a list of excellent potato options and their characteristics:

• Yukon Gold Potatoes: A highly popular choice for chowders and soups due to their wonderfully creamy texture and a subtly sweet, buttery flavor. They hold their shape relatively well while still becoming tender, and their naturally yellow flesh adds a beautiful color to the chowder.
• Red Potatoes: These potatoes have a smooth, thin skin and a waxy texture, which means they hold their shape exceptionally well during cooking. They provide a slightly firmer bite compared to starchier potatoes, adding a nice textural contrast to the creamy broth.
• New Potatoes: These are young, small potatoes with very thin skin and a firm, waxy texture, similar to red potatoes. They are excellent for chowders as they resist breaking down, maintaining their integrity even after simmering, and can often be used whole or halved.
• Russet Potatoes (Baking Potatoes): While commonly used for mashed potatoes or baking, russet potatoes can also be used in chowders. However, they have a starchier, drier flesh that tends to break down more easily during cooking. If you choose russets, cut them into larger chunks to help them maintain some shape, or be prepared for a slightly softer, thicker chowder that might benefit from some potatoes naturally disintegrating to thicken the broth.

By understanding the qualities of each type, you can tailor your potato choice to achieve your desired chowder consistency and experience.

Spices and Seasonings for Depth of Flavor

Seasoning is paramount to bringing your Creamy Salmon Chowder to life, transforming simple ingredients into a dish bursting with flavor. While the fresh ingredients provide a strong base, the right blend of spices adds warmth, depth, and complexity.

You have a few options for seasoning your chowder and salmon:

• Store-Bought Seafood or Salmon Rub: Many excellent pre-mixed seafood or salmon rubs are available that offer a convenient and balanced flavor profile specifically designed to complement fish. Choose one with ingredients like garlic, onion, paprika, and herbs.
• Simple Homemade Blend: A classic and effective blend consists of ½ teaspoon onion powder, ½ teaspoon garlic powder, and ½ teaspoon of smoked paprika. This combination provides a savory, aromatic base with a hint of smokiness that pairs beautifully with salmon and creamy soups. Feel free to adjust quantities to your taste.
• Cajun Rub and Spice Blend: For those who enjoy a little kick and a more vibrant flavor profile, using a Cajun seasoning blend is a fantastic alternative. My personal Cajun Rub and Spice Blend adds a robust, savory, and slightly spicy dimension that truly elevates the chowder, giving it a comforting warmth without being overly hot.

Beyond these, remember to season generously with salt and pepper to taste throughout the cooking process. The potatoes, especially, will absorb a lot of flavor, so don’t be shy with your seasonings. Tasting and adjusting as you go is the best way to ensure the chowder reaches its peak deliciousness. Consider a pinch of dried thyme or a bay leaf for an extra layer of herbal flavor during simmering.

Step-by-Step: Crafting Creamy Salmon Chowder

Creating this rich and comforting Creamy Salmon Chowder is a straightforward process. Follow these detailed steps to build layers of flavor and achieve a perfectly hearty and creamy consistency.

1. Cook the Bacon: Begin by heating a sturdy Dutch oven or large soup pot over medium heat. Add the chopped bacon and cook it until it’s beautifully browned and crisp. This step renders out the fat and provides delicious, crispy bacon bits for garnish and flavor.
2. Prepare Bacon and Fat: Carefully remove the cooked bacon from the pot and set it aside on a plate lined with paper towels to drain. Drain any excess bacon fat from the pot, leaving about ½ to 1 inch of rendered fat in the bottom. This residual fat will add incredible flavor to the chowder base.
3. Make the Roux: Reduce the heat to medium. Add the unsalted butter to the pot. Once melted, gradually sprinkle in the all-purpose flour, stirring continuously with a whisk. Adding the flour in stages prevents lumps and ensures a smooth roux. Cook the roux for 1-2 minutes, stirring, until it forms a pale golden paste.
4. Sauté Aromatics: Add the chopped celery, onions, and carrots to the roux. Stir well to coat the vegetables and cook for 3-4 minutes, or until the vegetables have softened and become fragrant.
5. Add Garlic: Stir in the minced garlic. Continue cooking for about 1 minute, until the garlic becomes fragrant. Be careful not to burn the garlic.
6. Combine Base Ingredients: Increase the heat on the stove to medium-high. Pour in the broth or stock, then add the diced potatoes, corn, and the reserved cooked bacon. Stir in your chosen spices (seafood seasoning or the homemade blend), along with salt and pepper to taste. Ensure all ingredients are well combined.
7. Simmer the Chowder: Make sure the potatoes are completely submerged in liquid. If not, add a little more broth or even water until they are just covered. Reduce the heat to low, place the lid on the pot, and simmer for 15-20 minutes, or until the potatoes are fork-tender. The simmering allows the flavors to meld and the potatoes to soften perfectly.
8. Cook the Salmon: While the chowder simmers, cook your seasoned salmon using one of the methods described previously (Air Fryer, Baked, or Pan-Seared). This ensures the salmon is ready to be added when the chowder base is complete.
9. Add Cream: Once the potatoes are tender, remove the lid from the pot. Pour in the heavy whipping cream and stir gently until the chowder becomes wonderfully creamy and uniform.
10. Final Touches and Serve: Taste the chowder and adjust the seasonings (salt, pepper, and any additional spices) as needed. Gently flake the cooked salmon into the chowder and stir for just 1-2 minutes to warm it through without breaking it down too much. Serve hot, garnished with fresh herbs if desired.

Tips for Achieving Optimal Creaminess

The signature creaminess of this salmon chowder is one of its most appealing qualities. Here’s how to ensure your chowder is perfectly rich and velvety:

• Heavy Whipping Cream is King: For the most luxurious and thick consistency, heavy whipping cream is unmatched. Its high fat content provides exceptional body and richness, giving the chowder that indulgent mouthfeel.
• Dairy Alternatives: If you prefer a lighter option, you can substitute half and half or whole milk. However, be aware that these have lower fat contents and will result in a thinner chowder. If using them, you might need to simmer the chowder slightly longer to allow it to reduce and thicken naturally, or consider adding a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) at the end to achieve a thicker consistency.
• Avoiding Dairy: For those who want to avoid dairy or prefer a dairy-free soup, simply omit the heavy cream, half and half, or milk. You can substitute additional broth or an unsweetened plant-based milk (like almond or cashew milk) for a similar serving amount. To maintain some creaminess without dairy, consider blending a portion of the cooked potatoes and vegetables back into the soup before adding the salmon, or stir in a tablespoon of nutritional yeast for a cheesy, savory depth. Coconut milk can also add a unique richness, though it will impart a distinct flavor.
• The Roux Foundation: Don’t underestimate the importance of the initial roux (butter and flour mixture). A properly cooked roux is crucial for thickening the chowder evenly and preventing a watery consistency. Ensure it cooks for at least a minute to cook out the raw flour taste.

The Ideal Pot for Chowder Success

Choosing the right pot is essential for preparing a successful creamy salmon chowder. A good pot will ensure even cooking, prevent scorching, and provide ample space for all your delicious ingredients.

The most suitable type of cookware for this recipe is a heavy-bottomed soup pot or, even better, a Dutch oven. Here’s why:

• Heat Distribution: These pots are typically made from materials that conduct and retain heat exceptionally well, such as stainless steel, aluminum, or enameled cast iron. Even heat distribution is crucial for simmering the chowder gently and preventing hot spots that could cause ingredients to stick or burn, especially during the crucial roux-making and vegetable sautéing stages.
• Sturdy Construction: A heavy bottom is vital. It acts as a buffer between the heat source and your food, helping to prevent scorching, especially when working with creamy liquids and starches like flour and potatoes. This is particularly important for slow simmering to allow flavors to fully develop.
• Ample Capacity: Salmon chowder is a hearty meal, incorporating salmon, a variety of vegetables (carrots, celery, onions, corn), potatoes, broth, and heavy cream. Ensuring the pot is large enough (at least 6 quarts or more) to comfortably hold all these ingredients without overflowing is crucial. This also allows for easier stirring and prevents messy spills.
• Versatility of a Dutch Oven: A Dutch oven is an outstanding choice for this recipe. Its thick, heavy walls and tight-fitting lid are perfect for sautéing vegetables, building a roux, and then simmering the chowder for an extended period. The even heat retention helps to gently tenderize the potatoes and meld the flavors beautifully.
• Standard Soup Pot: A standard soup pot with a capacity of at least 6 quarts is also a versatile and effective option, providing sufficient space for all the chowder components.

Investing in a good quality pot will not only make preparing this salmon chowder easier but will also serve you well for countless other comforting soups and stews.

Creative Substitutions and Add-in Ideas

This Creamy Salmon Chowder recipe is wonderfully versatile, allowing for numerous substitutions and additions to suit your taste, dietary needs, or what you have on hand. Don’t hesitate to get creative and make it your own!

• Time-Saving Vegetable Blend: For a fantastic time-saving hack, grab a store-bought mirepoix blend of diced carrots, celery, and onions. Many grocery stores, like Trader Joe’s, offer these pre-chopped mixes, which significantly cut down on prep time.
• Alternative Proteins: While salmon is key, you can certainly experiment with other seafood or proteins:
  • Crab: Adds a sweet, delicate flavor and luxurious texture.
  • Lobster: For an indulgent chowder, lobster brings an unparalleled richness.
  • Chicken: Cooked and shredded chicken can replace salmon for a comforting chicken and corn chowder.
  • Sausage: Cooked and crumbled sausage (like Italian or kielbasa) can add a savory, smoky, and spicy dimension.
• Boost Your Veggies: Enhance the nutritional value and texture with more vegetables:
  • Bell Peppers: Red, yellow, or orange bell peppers add sweetness, color, and a slight crunch.
  • Green Beans: Fresh or frozen green beans provide a vibrant green hue and a tender-crisp texture.
  • Mushrooms: Sliced mushrooms add an earthy, umami depth.
  • Peas: Frozen peas, added at the very end, offer sweet pops of flavor and color.
  • Sweet Potatoes: Replace or combine with regular potatoes for a touch of natural sweetness and a different nutritional profile.
  • Cauliflower or Butternut Squash: For a lower-carb option, these can replace some or all of the potatoes, offering their own unique flavors and textures.
• Flavor Enhancers:
  • Grated Cheese: A sprinkle of cheddar, Gruyère, or Parmesan cheese stirred in at the end can add extra savoriness and richness.
  • Hot Sauce: A dash of your favorite hot sauce can introduce a subtle or pronounced heat, if you enjoy spicy flavors.
  • Fresh Herbs: A final garnish of fresh dill, parsley, chives, or thyme can brighten the flavors and add visual appeal.

Feel free to mix and match these ideas to create your perfect personalized salmon chowder!

Storing Leftovers Safely

Proper storage is key to enjoying your delicious Creamy Salmon Chowder for days to come. Once the chowder has cooled to room temperature, transfer it to an airtight container. Tightly sealed, the leftovers can be safely stored in the refrigerator for 3-4 days. Ensure the container is completely sealed to prevent any absorption of refrigerator odors and to maintain freshness.

Reheating Your Chowder

Reheating creamy chowder requires a gentle approach to maintain its texture and prevent separation, especially due to the dairy content. Here are the best ways to warm up your leftovers:

• Microwave Method: For individual servings, microwave the chowder in 1-minute intervals, stirring thoroughly in between each interval. This helps to distribute the heat evenly and prevents the edges from overheating while the center remains cold. Continue until the chowder is heated through.
• Stovetop Method: For larger portions or to achieve the best texture, reheat the chowder on the stove over low to medium-low heat. Stir frequently to prevent sticking and to ensure even heating. Heat just until it’s warm and simmering gently; avoid bringing it to a rolling boil, which can cause the dairy to separate.
• Adjusting Consistency: Creamy chowders can sometimes thicken further in the refrigerator. If your chowder seems too thick after reheating, simply add a splash of additional broth, milk, or cream. Stir it in gradually until you achieve your desired consistency.

Freezer Guidelines for Chowder

Freezing leftovers can be a convenient way to extend the life of your Creamy Salmon Chowder, but there are a few important considerations due to the dairy content.

If you plan to freeze the chowder, transfer it to an airtight, freezer-safe container, leaving some headspace for expansion. It can be stored in the freezer for up to 2-3 months.

Important Note on Dairy: This chowder is made with heavy cream. Dairy products, especially those with higher fat content, tend to separate when frozen and then thawed and reheated. This separation doesn’t typically alter the taste or safety of the chowder, but it will change its appearance and texture, making it look slightly curdled or grainy. To mitigate this, you could:

• Freeze Without Dairy: If you anticipate freezing, consider making the chowder base (vegetables, potatoes, broth, and spices) without the heavy cream. Once thawed and reheated, you can then stir in fresh heavy cream to achieve the desired creamy consistency. Cook the salmon separately after thawing the base.
• Thaw Slowly: Thaw frozen chowder overnight in the refrigerator before reheating.
• Reheat Gently: When reheating frozen and thawed chowder, do so slowly over low heat on the stovetop, stirring constantly. If separation occurs, vigorously whisking it or even using an immersion blender briefly can help to re-emulsify the sauce and improve the texture.

More Comforting Soup and Chowder Recipes

If you love the warmth and flavor of a hearty chowder, be sure to explore these other delightful soup recipes:

• Roasted Creamy Poblano Soup: A smoky, slightly spicy, and incredibly creamy soup featuring roasted poblano peppers.
• Homestyle Chicken Noodle Soup: A classic comfort food, perfect for a chilly day or when you need a little pick-me-up.
• Cajun Jambalaya Soup: A bold and flavorful soup packed with traditional Cajun spices, sausage, and vegetables.
• Marry Me Chicken Soup: A rich and creamy chicken soup, so good it just might earn a proposal!

Creamy Salmon Corn Chowder

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.

Author: Brandi Crawford

Prep Time
20 mins

Cook Time
25 mins

Total Time
45 mins

Course
Dinner, Lunch

Cuisine
American

Servings
8 cups

Calories
370 kcal

Equipment

• Cast Iron Dutch Oven
• Meat Thermometer
• Whisk
• Cutting Board & Knife

Ingredients

Chowder Base

• 3-4 slices bacon (Optional; Chopped into 1-inch pieces)
• 4 tablespoons unsalted butter
• 4 tablespoons all-purpose flour
• ½ cup chopped carrots
• ½ cup chopped celery
• ½ cup chopped onions
• 3 garlic cloves (Minced)
• 2 cups broth or stock (Seafood, chicken, or vegetable stock)
• 1 pound potatoes (e.g., red and Yukon; diced into 1-2 inch cubes)
• 10 oz corn (Fresh, frozen (thawed), or canned (drained))
• 1 teaspoon Seafood Seasoning (See notes for alternatives)
• Salt and pepper to taste
• 1 cup heavy whipping cream

Salmon Seasoning

• 1 teaspoon olive oil
• 1 – 1 ½ pounds raw salmon fillets
• ½ teaspoon smoked paprika (Regular paprika is fine)
• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• Salt and pepper to taste

Instructions

Preparing the Salmon

1. Drizzle olive oil generously over the salmon fillets.
2. Sprinkle the smoked paprika, onion powder, garlic powder, salt, and pepper evenly over the salmon. Rub the spices into the fish, ensuring it is completely covered. Add additional seasoning if desired.

Building the Chowder

1. Heat a Dutch oven or large soup pot over medium heat. Add the chopped bacon and cook until it is browned and crisp.
2. Remove the cooked bacon from the pot and set it aside. Drain any excess bacon fat, reserving about ½-1 inch of fat in the pot for flavor.
3. Add the butter to the pot over medium heat. Once melted, gradually add the flour in stages, stirring constantly with a whisk to avoid clumping. This creates your roux.
4. Add the chopped celery, onions, and carrots to the roux. Stir and cook for 3-4 minutes, or until the vegetables have softened.
5. Stir in the minced garlic. Cook for another minute, until the garlic is fragrant.
6. Adjust the heat to medium-high. Add the broth/stock, diced potatoes, corn, the cooked bacon bits, spices, salt, and pepper to taste. Stir until all ingredients are well combined.
7. Ensure the potatoes are fully covered with liquid. If necessary, add a little more broth or even water until they are submerged. The liquid level should not fill the pot entirely, just cover the potatoes.
8. Reduce the heat to low and place the lid on the pot. Simmer for 15-20 minutes, or until the potatoes are tender and easily pierced with a fork.
9. While the chowder simmers, cook the salmon using one of the methods below.
10. Once the potatoes are tender, remove the lid and stir in the heavy cream. Continue to stir until the chowder is creamy. Taste and adjust seasonings (salt, pepper, spices) as needed.
11. Gently flake the cooked salmon into the chowder. Stir for 1-2 minutes to warm the salmon through, then serve immediately.

Air Fryer Salmon

1. Lightly spray the air fryer basket with cooking oil. Place the seasoned salmon fillets in the basket.
2. Air fry the salmon at 370°F (185°C) for 10-12 minutes, or until the internal temperature reaches 145°F (63°C) in the thickest part. Mine is usually ready in 10 minutes.

Baked Salmon

1. Preheat your oven to 400°F (200°C).
2. Place the seasoned salmon on a piece of aluminum foil large enough to wrap and cover it completely.
3. Bake for 10 minutes, wrapped in foil.
4. Unwrap the salmon so it is no longer fully covered. Continue baking for another 2-5 minutes, or until the internal temperature reaches 145°F (63°C) in the thickest part.

Pan-Seared Salmon

1. Place a skillet (cast iron works best) over medium-high heat with a drizzle of olive oil to coat the bottom and prevent sticking.
2. Once the pan is hot, add the seasoned salmon to the pan, skin-side up (if skin-on).
3. Allow the salmon to cook undisturbed for 4 minutes. Do not move the salmon once it’s in the skillet.
4. Observe the sides of the salmon. When the color has lightened about three-quarters of the way up the side of the fillet, it’s time to flip. This usually takes 3-4 minutes.
5. Using a silicone spatula, carefully flip the salmon.
6. Cook skin-side down for another 4 minutes, allowing the skin to crisp.
7. Remove the salmon from the pan once cooked through (145°F/63°C internal temperature).

Chef’s Notes

• For seasoning the chowder base, you can use a store-bought seafood seasoning, or a blend of ½ teaspoon each of smoked paprika, garlic powder, and onion powder. I highly recommend my Cajun Seasoning for a fantastic flavor boost.
• Always season the soup well. Potatoes are quite bland on their own and require ample seasoning to integrate properly into the chowder’s flavor profile. Taste and adjust as you go.
• You can peel the potatoes or leave the skin on. I prefer to leave the skin on for added texture and nutrients.
• When adding broth, use just enough to completely cover the potatoes. Avoid overfilling the pot with liquid, as this can make the chowder too thin. The goal is a rich, creamy consistency, not a watery soup.
• If, after cooking, the chowder is thicker than your liking, simply add a splash of additional broth or heavy cream until it reaches your preferred consistency.

Nutrition Information

Serving: 1 cup
Calories: 370 kcal
Carbohydrates: 21 g
Protein: 20 g
Fat: 23 g

Macros are provided as a courtesy and should not be construed as a guarantee. This information is typically calculated using online nutrition calculators. To obtain the most accurate nutritional information for a given recipe, you should calculate it with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful for your specific needs.

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