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Salmon Chowder

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  • 2 tbsp olive oil
  • 2 tbsp butter
  • 4 strips bacon, chopped
  • 2 small onions, finely diced
  • 2 cloves garlic, finely minced
  • 2 tbsp flour
  • 600ml chicken stock
  • 2 (160g) cans boneless skinless salmon, drained
  • 1 large potato, roughly diced
  • 200ml double cream
  • 200ml milk
  • 1 bay leaf
  • 1 can sweetcorn, drained


  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 bay leaf and simmer for about 15-20 minutes, or until the potatoes are fork-tender.
  4. Stir in the cream/milk, 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.
    (Makes 4-6 portions.)

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