Salmon Chowder
Prep Time
15 min
Cook Time
30 min
6 servings


2 slices bacon, cut into 1-inch (2.5 cm) pieces
1 (medium) onion, chopped
2 celery stalks, chopped
1 tsp (5 ml) salt
1/4 tsp (1 ml) black pepper
2 tbsp (25 ml) all-purpose flour
3 (medium) potatoes, peeled and cut into 1-inch (2.5 cm) cubes
1 1/2 cups (375 ml) water
2 cups (500 ml) milk
1 can (14 fl. oz/398 ml) creamed corn
1 lb (500 g) skinless salmon fillet, cut into 1-inch pieces, OR 2 cans (7.5 fl. oz/ 213 g) pink salmon drained
2 tbsp (25 ml) fresh dill, chopped
1 tbsp (15 ml) butter


  1. Cook bacon in a large pot or Dutch oven over medium heat for 3 to 5 minutes or until golden.
  2. Add onion, celery, salt and pepper. Cook, stirring occasionally, for about 5 minutes or until onion is softened.
  3. Stir in flour and cook for 1 minute.
  4. Stir in potato and water and bring to a boil; cover. Cook for about 10 minutes or until potatoes are almost tender.
  5. Stir in milk and corn. Cook for about 5 minutes or until potatoes are tender.
  6. Stir in salmon, dill and butter. Reduce heat to medium-low. Cook for about 3 minutes or until salmon is just cooked. Do not overcook.