Description
This comforting Homemade Salmon Corn Chowder Delight combines smoky bacon, tender salmon, sweet corn, and hearty potatoes in a creamy, flavorful base enriched with clam juice and fresh herbs. Perfect for cozy nights, this chowder offers a balanced blend of textures and a warming depth of seafood goodness in just 45 minutes.
Ingredients
Scale
Meat & Seafood
- 6 slices Thick cut bacon (adds a smoky flavor)
- 1 pound Salmon fillets (skin removed, chopped)
Dairy
- 2 tablespoons Unsalted butter (for sautéing)
- 2 cups Half and half (for richness)
Vegetables & Herbs
- 2 stalks Celery (chopped)
- 2 medium Carrots (chopped)
- 1 medium Yellow onion (chopped)
- 2 medium Yukon gold potatoes (peeled and diced)
- 3 cloves Garlic (minced)
- 2 cups Corn (fresh or frozen)
- 1/4 cup Fresh dill or thyme (for garnish)
- 1/4 cup Chopped green onions or chives (for garnish)
- 2 each Jalapenos (optional, for heat)
Pantry Items & Spices
- 1/4 teaspoon Red pepper flakes (adjust for heat)
- 1/4 cup Flour (for thickening)
- 16 ounces Clam juice (for seafood flavor)
- 1 cube Chicken bouillon (for flavor)
- 2 leaves Bay leaves
- 1 teaspoon Dried dill
- 1 teaspoon Dried basil
- 1 teaspoon Dried oregano
- 1 teaspoon Dried thyme
- 1/2 teaspoon Black pepper
- 4 cups Low sodium chicken broth
- 2 tablespoons Cornstarch (for thickening)
- 1/2 teaspoon Salt (for seasoning)
- 1 cup Oyster crackers (for crunch)
Instructions
- Cook the Bacon: Cook the bacon over medium heat in a large pot until browned and crispy. Remove the bacon and set aside on paper towels. Leave the bacon grease in the pot for flavoring the base of the chowder.
- Sauté Vegetables: Melt the unsalted butter in the bacon drippings. Add chopped onion, celery, and carrots, sautéing for 5-7 minutes until softened and fragrant.
- Add Potatoes and Garlic: Add peeled and diced Yukon gold potatoes, minced garlic, and red pepper flakes to the pot. Stir and sauté for about 30 seconds to combine the flavors.
- Thicken with Flour: Sprinkle the flour evenly over the vegetables and stir constantly for 1 minute to cook the flour and form a roux that will thicken the chowder.
- Deglaze with Clam Juice: Pour in the clam juice, scraping the bottom of the pot to lift any browned bits and add depth of seafood flavor.
- Add Corn, Bacon, and Seasonings: Add the corn kernels, reserved crispy bacon pieces, chicken bouillon cube, bay leaves, dried dill, basil, oregano, thyme, and black pepper. Stir to mix all ingredients.
- Add Chicken Broth and Simmer: Pour in the low sodium chicken broth and bring the mixture to a gentle simmer. Let it cook uncovered for 15-20 minutes until the potatoes are fully tender.
- Prepare Salmon: While the chowder simmers, chop the salmon fillets into bite-sized pieces and season lightly with salt.
- Create Creamy Mixture: In a separate bowl, whisk together the half and half with the cornstarch until smooth and well combined to prevent lumps.
- Add Cream and Salmon: Slowly stir the half and half mixture into the pot. Then gently fold in the chopped salmon pieces, being careful not to break them up too much.
- Cook Salmon: Allow the chowder to simmer for another 5-8 minutes until the salmon is cooked through and the chowder has thickened slightly.
- Final Seasoning and Garnish: Remove and discard the bay leaves. Adjust salt and pepper seasoning to taste. Serve the chowder warm, topped with crispy bacon pieces, fresh dill or thyme, chopped green onions or chives, and optional jalapeno slices for added heat. Accompany with oyster crackers for crunch.
Notes
- For a spicier chowder, include the optional jalapenos or increase red pepper flakes.
- Use fresh corn when in season for a sweeter, more vibrant flavor.
- Be careful not to overcook the salmon to keep it tender and flaky.
- Substitute half and half with heavy cream for an even richer chowder, if desired.
- Oyster crackers add pleasant texture contrast but can be omitted for a gluten-free diet.
