Salmon chowder in a dutch oven.
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4.75 from 4 votes

Salmon Chowder

This salmon chowder recipe is a cozy year-round meal for seafood lovers! It highlights fresh salmon, bacon, and yukon gold potatoes. For best results, use seafood or fish stock.
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Main Course
Cuisine: American
Keyword: salmon chowder
Servings: 6 servings (approximately)
Calories: 414kcal
Author: Jennifer Farley


  • 4 slices thick-cut bacon, chopped
  • 1 medium or large yellow onion, chopped
  • 2 ribs celery, chopped
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups seafood or chicken stock, either homemade or low-sodium
  • 1 quart half-and-half (or 50% whole milk + 50% heavy cream)
  • 2 pounds yukon gold potatoes, peeled and cut into 1-inch cubed
  • 1 1/2 - 2 pounds good quality salmon, trimmed and skinned, cut into 1-inch cubes
  • 1 1/2 - 2 cups fresh or frozen corn
  • 2 sprigs thyme
  • 2 teaspoons kosher salt, or to taste
  • 1 teaspoon ground black pepper, or to taste
  • Fresh chives, chopped (for serving)


  • Place a Dutch oven or heavy-bottom saucepan over medium-low heat. Add the bacon, and slowly increase the heat to medium as fat renders into the pan. Cook, stirring occasionally, until the bacon is lightly browned and crisp, about 5-7 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, and discard all but one tablespoon of the fat (I like to save the extra for cooking eggs).
  • Add the onions and celery to the pan, and cook until soft and slightly brown around the edges, 5-6 minutes. If the bottom of the pan ever becomes too dark like it’s about to burn, add 1-2 tablespoons of water, then use a spatula to scrape the brown bits from the bottom of the pan, stirring them back in with the vegetables (this is called deglazing), then reduce the heat slightly.
  • Add the flour and toss with the vegetables to coat. Cook for about 2 minutes while stirring, then add some of the stock (again using the liquid to deglaze the pan if necessary).
  • Once the bottom of the pan is free of any glaze, add the remaining stock along with the half-and-half and potatoes. Bring the mixture to a boil, then reduce to a simmer over low heat. Cook for 5 minutes, then add the salmon, corn and thyme. Simmer gently for an additional 10-15 minutes, uncovered, until the potatoes are fork-tender and the salmon is cooked through. Remove and discard the thyme stems. Add the cooked bacon back to the pot, and season with salt and pepper. Taste; adjust seasoning if desired.
  • Garnish each serving with fresh chives.


See blog post for modifications including how to turn this into a fish chowder or New England chowder. Other waxy potatoes may be substituted for the yukon gold, but avoid starchy options such as russet potatoes. Adding the bacon back to the pot in Step 4 will ultimately soften it. If you would prefer to retain the crispness of the bacon, use it as a garnish along with the chives in Step 5.


Calories: 414kcal | Carbohydrates: 29g | Protein: 13g | Fat: 19g | Saturated Fat: 13g | Cholesterol: 74mg | Sodium: 942mg | Potassium: 962mg | Fiber: 4g | Vitamin A: 645IU | Vitamin C: 19.6mg | Calcium: 219mg | Iron: 5.4mg