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Quick Salmon Chowder

Quick Salmon Chowder

  • Author: Adapted from The Saturday Evening Pot
  • Total Time: 40 mins
  • Yield: 8 1x


This quick salmon chowder is based on canned salmon, which makes it perfect for a busy weeknight - all you need to whip up a satisfying meal is a few other pantry staples. If you prefer, you can substitute 1 cup of leftover cooked salmon chopped into bite-sized pieces.


  • 2 tbsp olive oil
  • 2 tbsp butter
  • 4 strips bacon, chopped
  • 2 small onions, finely diced
  • 2 cloves garlic, finely minced
  • 2 tbsp flour
  • 3 cups chicken stock
  • 2 (6 oz) cans boneless skinless salmon, drained
  • 1 large Russet potato, roughly diced
  • 2 cups half-and-half cream
  • 1/2 tsp Old Bay seasoning
  • 2 cups frozen whole kernel corn


  1. In a large stockpot set over medium-high heat, melt the butter and olive oil together. Add the diced bacon and fry for about 5-7 minutes, or until browned and crispy. Stir in the onion and garlic, and saute for 2-3 minutes, or until the onion is soft and translucent. Add flour and cook for 1-2 minutes, stirring constantly.
  2. Whisk in the chicken stock. Bring to a simmer, then reduce the heat to low.
  3. Stir in the salmon, potatoes and corn, and simmer for about 15-20 minutes, or until the potatoes are fork-tender.
  4. Stir in the cream and Old Bay seasoning, and let simmer for 2-3 minutes to warm through. Adjust the seasoning with salt and pepper to taste, then spoon into bowls and serve.
  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Category: Mains