Creamy Corn and Salmon Chowder with Bacon and Dill

Why You’ll Love This Recipe

• Comforting and creamy with sweet pops of corn, rich salmon, and smoky bacon.
• Weeknight-simple: one pot, under an hour, and pantry-friendly.
• Fresh dill and a pat of butter make every bowl taste restaurant-special.
• Great with crusty bread for dunking and scooping every last spoonful.

Grocery List

• Produce: Yellow onion, celery, garlic, Yukon Gold potatoes, corn (fresh or frozen), fresh dill, lemon.
• Dairy: Unsalted butter, heavy cream.
• Pantry: Thick-cut bacon, salmon fillets, low-sodium seafood or chicken stock, bay leaf, smoked paprika, kosher salt, black pepper, crusty bread.

Full Ingredients

Chowder Base

• 6 slices thick-cut bacon (about 6 oz), cut into 1/2-inch pieces
• 2 tbsp unsalted butter
• 1 medium yellow onion, finely diced
• 2 ribs celery, finely diced
• 2 cloves garlic, minced
• 1 lb Yukon Gold potatoes, cut into 1/2-inch cubes
• 4 cups corn kernels (from 4–5 ears, or frozen)
• 1 bay leaf
• 1/2 tsp smoked paprika
• 4 cups low-sodium seafood or chicken stock
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper, plus more to taste

Creamy Finish & Salmon

• 1 cup heavy cream
• 1.5 lb skinless salmon fillets, cut into 1-inch pieces
• 1/4 cup fresh dill, chopped, plus more for garnish
• 1/2 tsp finely grated lemon zest
• 2 tsp fresh lemon juice (or to taste)

For Serving

• 1 small rustic loaf or baguette, warmed
• 6 tsp unsalted butter (optional), 1 pat per bowl
• Flaky sea salt and extra black pepper (optional)

Optional but Excellent

• 2 tsp cornstarch mixed with 2 tsp cold water (if you prefer a thicker chowder)
• 2 tbsp chopped chives (extra freshness)
• Pinch of red pepper flakes (gentle heat)
• If using fresh corn: the stripped cobs to simmer with the stock for extra flavor

Step-by-Step Instructions

Step 1: Prep and preheat

Heat oven to 375°F to warm the bread later. Dice the onion and celery, mince the garlic, cube the potatoes, and measure the corn. Pat the salmon dry and cut into 1-inch pieces; season lightly with a pinch of salt and pepper. Chop the dill and zest the lemon.

Step 2: Crisp the bacon

Place a large heavy pot or Dutch oven (5–6 quarts) over medium heat. Cook the bacon until browned and crisp, 6–8 minutes, stirring occasionally. Transfer the bacon to a paper towel–lined plate. Carefully spoon off all but 2 tablespoons of the bacon drippings (reserve or discard the rest).

Step 3: Soften aromatics and toast the corn

Add the 2 tablespoons butter to the pot. Stir in the onion and celery with a pinch of salt and cook until softened and glossy, 4–5 minutes. Add the garlic and cook 30 seconds. Stir in the corn, smoked paprika, and bay leaf; cook 2 minutes to bloom the spices and lightly toast the corn’s sweetness.

Step 4: Simmer potatoes in stock

Pour in the stock, add the potatoes, and season with 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Bring to a boil, then reduce to a gentle simmer. Cook until the potatoes are just tender when pierced, 12–15 minutes. If using fresh corn cobs, nestle the stripped cobs into the pot to infuse flavor during this simmer, then remove and discard them.

Step 5: Thicken and add cream

For a chowder-like body, use an immersion blender to briefly blend 2–3 cups of the soup right in the pot, or scoop that amount to a blender, vent the lid, blend, and return. Alternatively, lightly mash some potatoes against the side of the pot. Stir in the heavy cream and return to a bare simmer (do not boil). If you prefer a thicker chowder, stir in the cornstarch slurry and simmer 1 minute more.

Step 6: Gently cook the salmon and finish

Slide the salmon pieces and chopped dill into the pot. Simmer gently until the salmon is just opaque and flakes easily, 4–6 minutes (about 125–130°F for moist and silky, or up to 145°F if you prefer fully cooked). Turn off the heat and stir in the lemon zest and juice. Taste and adjust salt and pepper.

Step 7: Warm the bread and serve

While the salmon cooks, wrap the loaf or baguette in foil and warm in the 375°F oven until crusty and hot, 8–10 minutes. Ladle chowder into warm bowls. Top each with some crisp bacon, a little extra dill, freshly ground pepper, and a 1-teaspoon pat of butter, if desired. Serve immediately with thick slices of warm crusty bread.

Pro Tips

• For deeper corn flavor, simmer the stripped corn cobs in the pot with the potatoes, then discard before blending.
• Avoid boiling after the cream goes in—gentle heat keeps the chowder silky and prevents curdling.
• Season in layers: bacon and stock add salt, so taste before adding more at the end.
• Don’t over-stir once the salmon is in; gentle handling keeps the pieces intact and flaky.
• If the chowder thickens as it sits, loosen with a splash of warm stock or milk when reheating.

Variations

• No-bacon version: Start with 2 tbsp butter and 1 tbsp olive oil; add 1/2 tsp smoked paprika to mimic smokiness.
• Lighter dairy: Use 2 cups whole milk and 1/4 cup cream; thicken with the cornstarch slurry to keep body.
• Herb swap: Try half dill and half chives or tarragon for a different fresh herbal note.

Storage & Make-Ahead

Refrigerate leftovers in an airtight container for up to 2 days. Reheat gently over low heat without boiling to avoid overcooking the salmon and splitting the cream. Make-ahead tip: Cook through Step 4 (without cream), cool, and refrigerate up to 1 day. Reheat, then add cream and proceed with cooking the salmon just before serving for best texture.

Nutrition (per serving)

Approx. 620 calories; 25 g protein; 34 g fat; 45 g carbohydrates; 4 g fiber; 1,000–1,200 mg sodium (varies with stock and bacon). Optional butter pat adds about 30–35 calories. Bread adds additional calories.