This British Columbia-style salmon chowder brings tender salmon, potatoes, sweet corn and aromatic vegetables together in a creamy broth. Crisp bacon, dill and a little jalapeño balance the richness. It is a contemporary regional preparation; family and restaurant versions vary.
This British Columbia-style salmon chowder brings tender salmon, potatoes, sweet corn and aromatic vegetables together in a creamy broth. Crisp bacon, dill and a little jalapeño balance the richness. It is a contemporary regional preparation; family and restaurant versions vary.
Step 1Keep the salmon chilled. Cut it into even 2.5 cm cubes and check for pin bones. Dice the celery, onion and potatoes, mince the garlic, and wash hands and tools after raw-fish contact.
Step 2In a heavy soup pot over medium-high heat, cook the bacon until crisp, about 8 minutes. Transfer it to a plate and discard the rendered fat.
Step 3Melt the butter in the same pot over medium-high heat. Add celery, onion, garlic and potatoes; sauté about 8 minutes, stirring, until the vegetables begin to soften.
Step 4Add the stock, creamed corn, half-and-half and tarragon. Stir and bring just to a simmer, then lower the heat; do not let the dairy boil hard.
Step 5Simmer gently for 15–20 minutes, stirring occasionally, until the potatoes are easily pierced with a fork.
Step 6Add the salmon cubes, most of the dill and the sliced jalapeño. Stir gently so the fish is submerged without breaking apart.
Step 7Keep the chowder at a gentle simmer for about 5 minutes, or until the thickest salmon pieces reach 70°C on a clean thermometer and flake easily.
Step 8Return the crisp bacon to the pot and stir gently until it is warmed through.
Step 9Taste and season with the measured salt and pepper as needed. Remove from the heat; do not continue boiling the cream.
Step 10Ladle into warm bowls and scatter the reserved dill on top. Serve hot; no extra topping is needed.
Step 11Cool leftovers promptly in shallow containers and refrigerate within 2 hours. Eat within 2–3 days.
Step 12Reheat only the portion needed, stirring until the chowder reaches a full boil and 74°C. Discard soup left out over 2 hours at room temperature or over 1 hour outdoors in hot weather.
Ladle into warm bowls and scatter the reserved dill on top. Serve hot; no extra topping is needed. Cool leftovers promptly in shallow containers and refrigerate within 2 hours. Eat within 2–3 days. Reheat only the portion needed, stirring until the chowder reaches a full boil and 74°C. Discard soup left out over 2 hours at room temperature or over 1 hour outdoors in hot weather.
Approximate calculation per quarter-pot using generic ingredient data and low-sodium stock. Bacon, creamed corn and broth brands vary substantially in sodium; this rounded estimate is not laboratory analysis or a product label.
Contains fish (salmon) and milk (butter and half-and-half). Check stock and creamed-corn labels for other allergens and cross-contact. Keep raw salmon cold and separate; wash hands, tools and surfaces after handling. Refrigerate leftovers within 2 hours, use within 2–3 days and reheat to 74°C, bringing soup to a full boil. Discard after 2 hours at room temperature or 1 hour outdoors in hot weather.
Yes. Vegetable, fish or chicken stock all work; choose low-sodium stock so you can season the chowder to taste.
