STREAMING NOW: Nigella: At My Table

Salmon and Corn Chowder

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“This recipe can also be made with clams but we like the salmon version better. It is a very easy soup to make and can even be made on a week night for a light dinner. The original recipe came from Canadian Living.”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 4 slices bacon
  • 1 onion, chopped
  • 8 ounces cooked flaked salmon
  • 2 cups diced peeled potatoes
  • 23 cup chicken stock
  • 1 12 cups milk
  • salt and pepper
  • 1 (19 ounce) can cream-style corn

Directions

  1. In a heavy saucepan, cook the bacon over medium-high heat until crisp, about 5 minutes.
  2. Pour off all but 1 tablespoon of the drippings.
  3. Drain the bacon on paper towels and cut into 1/2 inch pieces.
  4. Add the onion to the drippings; cook for 2 minutes or until softened but not browned.
  5. Stir chicken stock and potatoes into the saucepan; cook for 5 minutes or until the potatoes are tender.
  6. Blend in the milk and salt and pepper to taste.
  7. Add the corn and salmon.
  8. Heat through and serve, sprinkled with the bacon.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: