This Saturday’s Salmon Chowder recipe is my variation of one my dad has made.
His version has less chicken broth and uses canned Mexican style whole kernel corn. He also does not use bacon or Old Bay Seasoning. His is also very thick and creamy. For thicker soup using our recipe, just reduce the amount of stock you use. Enjoy.
- 2 small sweet onions, chopped
- 4 strips turkey bacon, diced
- 4 6-ounce cans salmon, boneless and skinless with liquid
- 3 small Yukon Gold potatoes with peel, diced
- 1/2 stick butter
- 2 teaspoons minced garlic
- 48 ounces chicken stock
- 32 ounces heavy cream
- 1/2 teaspoon Old Bay seasoning
- 2 cups frozen whole kernel corn
- 2 tablespoons olive oil
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Heat olive oil over medium-low heat in large 6-quart stockpot.
- Add diced bacon and brown bacon slowly, rendering fat.
- Once bacon is brown and crispy, add diced onion. Saute onion 1-2 minutes until soft.
- Once onions are soft, add salmon and liquid, and using spoon, break salmon up.
- Add 1/2 stick butter. Stir ingredients until butter is completely melted.
- Add chicken stock. Bring stock to a strong simmer.
- Add potatoes and corn. Simmer for approximately 5-10 minutes. Â
- Turn heat to low. Add heavy cream, minced garlic and Old Bay seasoning. Combine thoroughly. Simmer slowly for approximately 10 more minutes or until potatoes are fork-tender.
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About the Author
Raised in eastern North Carolina, The Chef has always most loved southern cuisine. While working for a top resort just after finishing Culinary School at Johnson and Wales University, when they still had a campus located in Charleston, South Carolina, he began learning about Gullah cuisine and enjoys it as well. He's a family man and country boy at heart, loves hunting and is a big fan of the John Boy and Billy Big Show and the Carolina Panthers.
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