Salmon Chowder


2 tablespoons butter

4 strips of smoked bacon, diced

1 large carrot, peeled and finely diced

1 celery rib, finely diced

2 garlic cloves or 2 teaspoons garlic, to taste

1 red belle pepper or green

1/4 cup plus 2 tablespoons all purpose flour

5 cups heavy cream or high fat milk

12 ounces of corn

1 cup diced salmon (smoked, if you prefer)

1/2 tablespoon salt

1/4 teaspoon hot sauce

1/2 tablespoon black pepper

2 teaspoons fresh lemon juice

1 tablespoon fresh dill


Large saucepan, melt the butter over medium heat, add the bacon, and cook until it renders its fat and starts to crisp about 5 minutes. Add onion and cook until soft, add the carrot and celery, and garlic, and bell peppers and cook for 5 minutes or until tender.

Sprinkle the four over the vegetables and stir for a couple minutes. Gradually whisk the milk or cream into the vegetables. Avoid scourching. Reuce heat and simmer for 20 minutes.

Stir in corn and salmon. heat thoroughly, season with salt, pepper, and dill. Add hot sauce and lemon juice. Taste it to see if it needs more seasoning.

Serve immediately or it can be cooled to room temperature and then refrigerated for up to 2 days. When reheating, heat it slowly. Add more milk if it is too thick.

I made this for supper. I omitted the carrots and added two small tomatoes from my garden. I also used green pepper.
I also used real bacon bits, instead of frying bacon.

Thank you for reading 🙂


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