Salmon and Corn Chowder

May 9, 2010 / By Foodland

Salmon and Corn Chowder

Fresh, creamy, and delicious!
Course Soup
Cuisine Fish & Seafood
Servings 6 Servings


  • 0.5 pound red or russet potatoes
  • 0.5 pound bacon, sliced, cut crosswise into 1/4" wide strips
  • 1 cup green onions, sliced
  • 1 onion, peeled and diced into 1/4" cubes
  • 1 cup fresh or frozen corn
  • 1 tablespoon garlic (3 cloves), finely chopped
  • 1 teaspoon fresh thyme, finely chopped or 1/2 tsp. dry thyme
  • 1 bay leaf
  • 3 cups whole milk
  • 0.666667 cup heavy cream
  • 1.5 pounds piece of salmon fillet, skin discarded and fish cut into 1" pieces
  • 0.5 teaspoon salt
  • 0.25 teaspoon black pepper
  • 2 teaspoons fresh lemon juice


  1. Cut potatoes into 1/2" cubes and hold in cold water; set aside.
  2. Cook bacon in a 5-quart heavy pot over moderate heat for about 6 minutes, stirring occasionally, until all the fat renders out.
  3. Add green onions, onions, corn, garlic, thyme, bay leaf and cook over moderately low heat for about 5 minutes, stirring occasionally, until green onions are tender.
  4. Add milk and cream and bring just to a boil.
  5. Reduce het to moderately low.
  6. Add cubed potatoes, salt and pepper and cook for about 8 minutes, gently stirring occasionally, until the potatoes become tender.
  7. Add in the salmon and lightly simmer until the salmon is just cooked through and begins to break up as you stir, 5-8 minutes.
  8. Stir in lemon juice.
  9. Add additional salt and pepper to taste.
  10. Discard bay leaf before serving.
  11. Serve with crusty French bread and lots of crackers.
  12. Optional: Adjust the thickness with broken up saltine or soda
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