- 2 Tbs. butter
- 1/2 onion, diced
- 2-3 carrots, sliced
- 2 stalks of celery, chopped
- 4-6 small red potatoes, diced
- 4 slices of bacon, 1/4 inch thick
- 3-4 garlic cloves, minced or pressed
- 1/2 tsp. dried parsley
- 1 tsp. dried thyme
- 1/4 tsp. black pepper
- 4 cups water*
- 1 1/2 Tbs. chicken base*
- 1 1/2 cups frozen corn
- 2 cups milk or 1/2 & 1/2
- 3 Tbs. flour (or cornstarch for GF)
- 1-2 cups cooked salmon**, roughly chopped
- 1/4 fresh dill, roughly chopped
- Chives and crumbled bacon for a garnish, if desired
- *Chicken broth can be used here instead
- **I used the left overs (everything but the lemon slices) from this salmon recipe, but any cooked salmon would work
This recipe is a great way to use up leftover salmon! I love making a whole new meal out of one or two servings of a previous meal, that is where this recipe comes in for me. Make my Salmon With a Dill & Mayo Sauce one day, and this wonderful salmon chowder a day or two later! Of course you could cook salmon just to make this chowder, I just like using my protein “planned overs” from one meal to make the next!
I got the base of this recipe from my friend Leslie a few weeks ago and have been wanting to try it ever since. She did a wonderful job creating an easy, quick, and delicious meal. I made a few changes (I just can’t help myself…) but the base of the recipe comes from her. Thanks so much for sharing it with all of us Leslie, and good job, you created a real “keeper!”
In a medium sized stock pot on medium heat melt the butter. Add in the onion, carrots, celery, and diced potatoes. Cook for 5-7 minutes, or until fragrant. Push the veggies to the sides of the pot and add in the sliced bacon. Cook for about 10 minutes, stirring occasionally. Add in the garlic, parsley, thyme, and pepper. Cook until fragrant, about 30 seconds. Stir in the water and chicken base, bring to a boil, put the lid on the pot and cook over medium low heat until the potatoes are done, 5-10 more minutes.
Once the potatoes are tender add in the corn. In a small bowl whisk the milk and flour until combined. Add the milk to the soup and bring to a low simmer. Add in the salmon, dill, and salt to taste. Garnish and serve with focaccia bread for dipping!