Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Homemade Salmon Corn Chowder Delight Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 88 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 6 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American

Description

This comforting homemade salmon corn chowder is a hearty and flavorful soup featuring tender salmon, sweet corn, and smoky bacon in a creamy broth enriched with herbs and spices. Perfect for cozying up on chilly days, this chowder is packed with fresh vegetables, aromatic seasonings, and a luscious texture that comes from a blend of half-and-half and cornstarch. Garnished with crispy oyster crackers and fresh herbs, it’s a delightful family-friendly meal ready in under an hour.

Ingredients

Meat and 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 and Produce

  • 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 Chopped green onions or chives (for garnish)
  • 1/4 cup Fresh dill or thyme (for garnish)
  • 2 each Jalapenos (optional, for heat)

Pantry and 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

  1. Cook the bacon: Heat a large pot over medium heat and cook the thick cut bacon slices until browned and crispy. Remove the bacon and set aside on paper towels, leaving the rendered grease in the pot to use for the next step.
  2. Sauté vegetables: In the bacon drippings, melt the unsalted butter. Add chopped onion, celery, and carrots to the pot and sauté for 5 to 7 minutes, stirring occasionally until softened and fragrant.
  3. Add potatoes and seasonings: Stir in the peeled and diced Yukon gold potatoes, minced garlic, and red pepper flakes. Sauté this mixture for an additional 30 seconds to blend the flavors.
  4. Thicken with flour: Sprinkle flour over the vegetables and stir vigorously for 1 minute to cook the flour and start thickening the chowder base.
  5. Deglaze with clam juice: Slowly pour in the clam juice while scraping the bottom of the pot to loosen any flavorful browned bits, incorporating them into the liquid.
  6. Add remaining ingredients: Stir in the corn, reserved crispy bacon pieces, chicken bouillon cube, bay leaves, dried dill, basil, oregano, thyme, and black pepper. Pour in the low sodium chicken broth and bring everything to a simmer.
  7. Simmer the chowder: Allow the chowder to simmer uncovered for 15 to 20 minutes, or until the potatoes are tender when pierced with a fork.
  8. Prepare salmon and cream mixture: While the chowder simmers, chop the salmon fillets into bite-sized pieces and season lightly with salt. In a separate bowl, whisk together the half and half and cornstarch to create a smooth cream mixture.
  9. Add cream and salmon: Gradually stir the half and half and cornstarch mixture into the simmering chowder. Fold in the chopped salmon gently and continue simmering for 5 to 8 minutes until the salmon is cooked through and the chowder has thickened.
  10. Finish and serve: Remove the bay leaves and taste the chowder to adjust salt and pepper seasoning as needed. Serve hot, topped with crispy bacon, oyster crackers, and garnished with fresh dill or thyme and chopped green onions or chives. Add jalapenos if desired for extra heat.

Notes

  • Use fresh or frozen corn depending on availability; fresh corn will add a sweeter flavor.
  • Adjust red pepper flakes and jalapenos according to your preferred spice level.
  • For a richer chowder, substitute heavy cream for half and half.
  • Oyster crackers add delightful crunch and are optional but recommended.
  • Remove bay leaves before serving as they can be tough and sharp.
  • Keep an eye on the chowder while simmering to prevent sticking or burning due to the cornstarch thickening.
  • This recipe can be made dairy-free by substituting butter and half and half with plant-based alternatives.

Find it online: https://slsrecipes.com/homemade-salmon-corn-chowder-delight-recipe/