Salmon Corn Chowder

This chowder builds a rich, creamy base from canned potato soup and creamed corn, then loads it up with salmon, bacon, and a blend of seasonings that make it taste like it came from a coastal kitchen. Old Bay, dill seed, lemon pepper, and sweet paprika work together to give the broth that unmistakable seafood-house flavor.

The bacon goes in first, cooked until crisp, then the drippings become the cooking fat for the vegetables. Onion, green and red bell peppers, and celery get sautéed low and slow in those drippings without browning. You want them soft and sweet, not caramelized. The seasonings go in with the vegetables so they toast in the fat and release their oils before the liquid gets added.

Canned salmon works perfectly here. It’s already cooked and just needs to warm through in the chowder. Drain it, remove any skin and bones, and break it into chunks. The 30 to 40 minutes of simmering gives everything time to meld without overcooking the fish.

Half-and-half and milk create the creamy base. The potato soup adds body and thickness without needing a roux.

Kitchen Tips

• Cook the bacon until very crisp. It gets crumbled over the top at serving and needs to hold its crunch against the creamy soup
• Sauté the vegetables on medium-low heat. Browning them adds bitterness to the chowder
• Stir gently once the salmon is in. Aggressive stirring breaks the fish into tiny shreds instead of nice chunks
• Serve with warm crusty bread for dunking

Variations

• Use fresh grilled salmon instead of canned for a more premium version
• Add diced potatoes if you want visible potato chunks alongside the potato soup base
• Swap salmon for canned crab or chopped clams for a different seafood chowder