Salmon and Corn Chowder with Bacon

November 11, 2016 By:
10 minutes
30 minutes
This rich chowder won't last long on the table--it's creamy, rich, and comforting in all the right ways. Sweet corn fresh off the cob adds extra sweetness and flavor, but frozen can be substituted in a pinch and this soup still sings.


Select ingredients:


  1. In a large pot, cook bacon until crispy. Add onions and celery and saute until translucent, about 5 minutes.
  2. Add potatoes and continue cooking five more minutes. Add thyme, salt and pepper, and stir well.
  3. Add corn and fish stock, and bring to a boil. Once boiling, reduce to a simmer. Add salmon and half and half.
  4. Simmer for 15-20 minutes, until soup begins to thicken. Serve immediately topped with fresh parsley.