top of page

Salmon Chowder

This soup is so deep in flavour! A little lighter as well, with the addition of evaporated milk as opposed to cream


  • 3-4 Medium Russet Potatoes – diced ½” cubes

  • 4 slices Thick Cut Bacon – cut into ½” strips

  • 1 cup chopped Green Onion

  • ½ cup chopped Chives

  • 1 can of Corn

  • 4 cloves finely chopped Garlic

  • ½ large Yellow Onion – fine diced

  • 1 tbsp fresh Thyme

  • 1 Bay Leaf

  • A good pinch of Red Pepper Flakes

  • 3 cups 1% Milk – heated

  • 1 can Evaporated Milk

  • 1 ½ lbs Fresh Salmon – cut into thumb sized pieces (skin removed)

  • Pinch of Sea Salt

  • Couple cracks of Black Pepper Garnish

  • Crumbled Bacon, Chives


  1. Boil the potatoes for 8 min till JUST tender. They will finish cooking in the chowder later! Set aside.

  2. In a heavy bottomed pot, cook the bacon till crispy! Transfer the bacon to plate and get rid of the fat (except for 1 tbsp). Keep that in your pot. Add your onions, green onions, garlic, chives, thyme, bay leaf, and red pepper flakes. Stir and cook till tender, roughly 5 min.

  3. Add heated milk and evaporated milk and bring to a simmer. Add your potatoes, bacon, and salmon pieces. Simmer for another 4-5 min till the salmon is flaky and cooked!

  4. Taste and add salt or pepper. Serve and garnish! Enjoy! Serves 4-6

147 views1 comment

Recent Posts

See All
bottom of page