30 Minute Salmon Chowder

Serves 4.
Prep Time:
Cook Time:
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Just a moment please...

30 minute salmon chowder
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This is one of those recipes that tastes so good, you’d think it must take forever to make. But nope. Like, 30 minutes total. It’s super fast and perfect for a crispy winter night.

Recipe adapted from a Serious Eats recipe.


8 oz. bacon, chopped
2 tablespoons water
3-4 medium shallots, chopped
2 ribs celery, chopped
2 tablespoons all=purpose flour
1 cup clam juice
3 cups milk
1 pound new potatoes, diced
1 cup sweet corn
1 pound salmon, roughly chopped
Salt and pepper
Lemons, garnish
Oyster crackers, garnish


  1. In a sturdy pot over medium heat, add chopped bacon and water. Water will help fat render out of bacon. Cook until bacon is crispy, 6-7 minutes.
  2. When bacon is browned, drain off all but about 2 tablespoons of bacon grease and add chopped shallots and celery. Cook for a few minutes and then stir in all-purpose flour.
  3. After flour, slowly stir in clam juice and milk. Add potatoes and bring to a simmer. Turn heat down to low and simmer until potatoes are tender, about 7-8 minutes.
  4. Prep your salmon by removing any pin bones from the fish and also cutting off skin. Cut salmon into about 1/2-inch chunks.
  5. When potatoes are cooked through, add corn and salmon to the chowder. Cook for 2-3 minutes until salmon is just cooked through. Taste and season with salt and pepper.
  6. Serve chowder immediately with fresh lemon and oyster crackers.