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Yankee Salmon Chowder

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“I saw this on Rachael Ray's website and though it could be an interesting meal on a cold winter day. Let me know if you try it.”

Ingredients Nutrition

  • 113.39 g bacon, coarsely chopped
  • 340.19 g baking potato, peeled and cut into cubes
  • 1 onion, chopped
  • 425.24 g creamed corn
  • 236.59 ml whole milk
  • 170.09 g piece salmon
  • salt and pepper


  1. In a medium pot, cook the bacon over medium heat until the fat renders. Transfer the bacon to a paper towel to drain, reserving 2 tablespoons fat in the pot. Add the potatoes and onion and cook over medium-high heat, stirring often, for 3 minutes. Stir in the creamed corn, milk and 1 cup water and bring to a simmer. Add the salmon, lower the heat and simmer until the potatoes are tender and the salmon is cooked through, about 15 minutes.
  2. Using a fork, break up the salmon into small chunks. Stir in the cooked bacon and season with salt and pepper.

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