Yankee Salmon Chowder

Yankee Salmon Chowder
  • Cook Time
  • Prep Time
  • 4Servings


  • 1/4 pound sliced bacon, coarsely chopped
  • 3/4 pound baking potatoes, peeled and cut into cubes
  • 1 onion, chopped
  • 1 15 ounce can creamed corn
  • 1 cup whole milk
  • 1 6 ounce piece salmon
  • Salt and pepper


In a medium pot, cook the bacon over medium heat until the fat renders. Transfer the bacon to a paper towel to drain, reserving 2 tablespoons fat in the pot. Add the potatoes and onion and cook over medium-high heat, stirring often, for 3 minutes. Stir in the creamed corn, milk and 1 cup water and bring to a simmer. Add the salmon, lower the heat and simmer until the potatoes are tender and the salmon is cooked through, about 15 minutes.

Using a fork, break up the salmon into small chunks. Stir in the cooked bacon and season with salt and pepper.