This Salmon and Corn Chowder is a comforting one-pot meal that feels both luxurious and approachable. It’s creamy without being heavy, with sweet corn and tender salmon in every spoonful. The fresh dill and lemon zest make this salmon and corn chowder a true crowd-pleaser.

Why You’ll Love This Salmon and Corn Chowder

• One-pot wonder: Complete meal with minimal cleanup.
• Perfect flavor balance: Creamy richness brightened by dill and lemon.
• Versatile & forgiving: Easy ingredient swaps and additions.
• Fancy yet simple: Impressive results with straightforward steps.

Ingredients & Tools

• 4 slices thick-cut bacon, chopped
• 1 large yellow onion, diced
• 2 celery stalks, finely chopped
• 2 cloves garlic, minced
• 3 tbsp all-purpose flour
• 4 cups chicken or vegetable broth
• 2 medium Yukon Gold potatoes, peeled and diced into ½-inch cubes
• 2 cups fresh or frozen corn kernels
• 1 tsp fresh thyme leaves (or ½ tsp dried)
• 1 lb skinless salmon fillet, cut into 1-inch chunks
• 1 cup heavy cream or half-and-half
• 2 tbsp fresh dill, chopped
• 1 tsp lemon zest
• To taste: salt and freshly ground black pepper

Tools: A large Dutch oven or heavy-bottomed soup pot, a wooden spoon, and a ladle.

Notes: Don’t skip the bacon fat—it’s our secret flavor weapon. Yukon Gold potatoes help thicken the chowder naturally.

Nutrition (per serving)

Serves: 4 | Prep Time: 15 minutes | Cook Time: 30 minutes | Total Time: 45 minutes

Before You Start: Tips & Ingredient Notes

• What’s the best salmon to use? I prefer skinless, wild-caught salmon fillets for their firmer texture and richer flavor. They hold their shape beautifully in the chowder without falling apart.
• Fresh corn vs. frozen corn? In the peak of summer, fresh corn cut right off the cob is sublime. But frozen corn works wonderfully year-round and is a fantastic time-saver—no need to thaw it first.
• Can I make it lighter? Absolutely. You can substitute the heavy cream with half-and-half or even whole milk, though the chowder will be a bit less rich. The flavor will still be fantastic.
• Don’t rush the first step. Letting the bacon render slowly and the onions and celery soften properly builds a flavor foundation that makes all the difference. This is where the magic starts.

How to Make Salmon and Corn Chowder

Storage & Freshness Guide

• Fridge: Store in an airtight container for up to 2 days.
• Freezer: Not recommended—cream-based chowders separate and become grainy.
• Reviving: Reheat gently on the stovetop; add a splash of broth if too thick.

Serving Suggestions

Complementary Dishes

• A simple green salad with a sharp vinaigrette — The acidity and freshness cut through the richness of the chowder perfectly, balancing the meal.
• Crusty, warm sourdough bread or oyster crackers — Essential for dipping and scooping up every last bit of that creamy broth from the bottom of the bowl.
• Sautéed garlicky greens like spinach or kale — They add a lovely pop of color and a nutritious, earthy element that complements the salmon beautifully.

Drinks

• A crisp, unoaked Chardonnay or a Sauvignon Blanc — The bright citrus notes and acidity in these wines are a fantastic match for the rich, creamy soup and the fatty salmon.
• A light, citrusy pale ale — The hoppy bitterness and carbonation cleanse the palate between bites, making each spoonful taste as good as the first.
• Sparkling water with a lemon wedge — For a non-alcoholic option, the bubbles and citrus are incredibly refreshing and do the same palate-cleansing job.

Something Sweet

• Lemon bars or a lemon tart — The bright, zesty lemon curd continues the citrus theme from the chowder and provides a lovely, tangy finish.
• A simple berry crisp with vanilla ice cream — The warm, jammy berries and cool ice cream are a classic, comforting end to a meal that feels both rustic and special.
• Shortbread cookies dipped in dark chocolate — They’re buttery, not too sweet, and provide a little crunch—a simple, elegant way to end the evening.

Top Mistakes to Avoid

• Overcooking the salmon. Add the salmon last and just cook it until it’s opaque. If you let it boil for too long, it will become tough and rubbery. I’ve messed this up before too, and it’s a real shame.
• Boiling after adding the cream. Once you stir in the cream, just let it heat through gently. If you bring it to a boil, you risk the cream curdling or separating, which affects the smooth texture.