This hearty salmon chowder is easy to make thanks to kitchen staples like canned salmon, frozen corn and potatoes. A bit of jalapeño and scallion adds a touch of zesty green and for an even creamier texture, feel free to switch out the half-and-half for heavy cream and up it to 2 cups.
| Level: | Easy |
| Total: | 50 min |
| Active: | 30 min |
| Yield: | 4 to 6 servings |
Ingredients
- 2 tablespoons unsalted butter
- 4 slices bacon (about 4 ounces), diced
- 2 stalks celery, diced
- 1 yellow onion, diced
- 1 jalapeño, seeded and minced
- Kosher salt and freshly ground black pepper
- One 8-ounce bottle clam juice
- 2 large Yukon gold potatoes, diced
- 1 cup half-and-half
- Two 7.5-ounce cans salmon, drained, deboned and flaked (see Cook’s Note)
- 2 cups frozen corn, thawed
- 4 scallions, sliced
Instructions
- Heat a large Dutch oven or saucepan over medium heat. Add the butter and bacon and cook until the bacon is rendered and starting to brown, about 5 minutes. Stir in the celery and onion and cook until the vegetables are tender, about 6 minutes. Add the jalapeño, season with 1/2 teaspoon each salt and pepper and cook until the jalapeño is softened and aromatic, about 2 minutes. Pour in the clam juice, scraping up any browned bits with a wooden spoon, then add the potatoes and 2 cups water. Bring to a simmer, then cook until the potatoes are tender, 15 to 20 minutes.
- Transfer 1/2 cup of the hot mixture to a blender, add the half-and-half and puree until smooth. Return the pureed mixture to the pan. Add the salmon and corn and return it to a simmer, then remove the pan from the stove. Season with salt and pepper. Sprinkle with the scallions and serve warm.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 420 |
| Total Fat | 20 g |
| Saturated Fat | 8 g |
| Carbohydrates | 37 g |
| Dietary Fiber | 5 g |
| Sugar | 5 g |
| Protein | 27 g |
| Cholesterol | 96 mg |
| Sodium | 902 mg |
Reviews
Do I drain the bacon grease before going to the next step?
This is a question. Can I make it with fresh salmon — either wild or farmed?
So yummy. Better than corn chowder because the salmon just hints at seafood without being too bold.