Salmon Chowder



  • 4 tbsp unsalted butter
  • 1/2 lb bacon, cut into 1/2 inch pieces
  • stalks celery, diced
  • small onion, diced
  • bunch scallions, finely chopped
  • 3 garlic cloves, minced
  • 4 cups chicken stock
  • large russet potatoes, peeled and diced
  • 1 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp cornstarch
  • 2 cups frozen or fresh corn
  • 2 cups heavy cream
  • 1.5 lb piece salmon, skinless 1-inch pieces
  • chives and dill for garnish
  • In a large stock pot, melt butter over medium heat. Add the bacon and cook, stirring often, until bacon begins to crisp. Using a slotted spoon, remove bacon from the pan and set aside. Leave the bacon grease in the pan.
    Add celery, onions, scallions and garlic and cook, stirring often, until softened, about 8 minutes. Add the broth, potatoes, 1 teaspoon salt, pepper and cooked bacon. Bring to a simmer and cook until the potatoes are tender, about 15 minutes.
    In a small bowl, whisk cornstarch and two tablespoons of water to form a slurry. Stir the cornstarch slurry into the broth and bring to a boil. Let the soup boil for about 2 minutes to thicken slightly.
    Turn the heat down to simmer, and stir in the corn and heavy cream. Place the salmon pieces on top of the simmering soup, season it with ½ teaspoon of salt, and cover the pot with a lid. Simmer for ten minutes, or until the salmon is cooked through.
    Garnish with chives, dill and freshly ground black pepper. Enjoy!

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