This delicious salmon chowder recipe takes fresh salmon fillet, which is cooked with diced potatoes, sweetcorn and evaporated milk, before being topped with crispy bacon just before serving.
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4 rashers streaky bacon, diced
1 small onion, chopped
850ml chicken stock
2 medium potatoes, peeled and cut into 2cm cubes
1 (340g) tin sweetcorn
1/4 teaspoon ground black pepper
450g salmon fillet
125ml evaporated milk
4 spring onions, thinly sliced
1/2 teaspoon dried dill
2-3 tablespoons instant mash or as needed
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Method Prep:10min › Cook:30min › Ready in:40min
Fry the bacon in a large stock pot until crispy. Remove bacon from the pan and allow to drain on kitchen towels, keep the bacon fat.
Add chopped onion to the bacon fat and cook until the onion has softened a bit. Add chicken stock, diced potatoes, undrained can of corn and fresh ground pepper (to your taste). Bring to the boil, then simmer for about 15 minutes.
Meanwhile, trim the tapered edges from the salmon fillet. Smash the trimmings with meat mallet and add to the pot. Check the remaining fillet for stray bones and remove. Cut salmon into 1.5cm cubes and reserve.
Add the salmon, spring onion and the dill. Cook for 5 more minutes. Add the milk and evaporated milk; stir and cook until heated through. Add enough instant mash to make the soup to the consistency you like, then top with crisp bacon before serving.