Salmon Chowder
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The following recipe, video and photography were provided by our partner, Chef Billy Parisi.
What’s more comforting than a warm, creamy soup on a chilly day? If you’re looking for a stick-to-your-ribs-style meal that you can eat with a spoon, look no further than this simple Salmon Chowder that comes together in one pot!
On the table in about 40 minutes, this hearty seafood soup features Heinen’s fresh salmon, Heinen’s CARE Certified bacon, Heinen’s frozen corn, potatoes, onions, and celery all swimming in a creamy broth flavored with chicken stock, clam juice and dill!
One bite is guaranteed to warm your belly, and one bowl will have your taste buds begging for seconds.
Why You’ll Love This Recipe
- Heinen’s Salmon is the Freshest You’ll Find in the Midwest. Heinen’s is salmon is different than most salmon you see at the grocery store because it arrives to our stores within 24 hours of leaving the water. Sourced from the pristine waters of Alaska and Washington, our fishing partners catch fresh salmon in the wild and air freight it direct overnight to our store locations in Ohio and Illinois through our Direct Overnight Seafood Program. The result is fish-market-fresh seafood that simply can’t be found anywhere else in the Midwest.
- It’s Quick to Make. This Salmon Chowder requires just one pot and about 40 minutes, making it a great weeknight meal for the Fall and Winter months. All that’s required of you is a little chopping, a little stirring, and a watchful eye.
- It’s Flavor Packed and Full of Omega-3s. Creamy soups often get a rap for being unhealthy, and while we won’t venture to say that this soup is as healthy as a salad, it does offer, a hearty dose of omega-3s from the salmon, as well as smoky flavor from the bacon and a velvety texture from the slurry and heavy cream.
Salmon Chowder
Cook time: 41min
Servings: 10
Servings: 10
Ingredients
- 6 slices of Heinen's CARE Certified bacon, chopped
- 2 yellow onions, peeled and small diced
- 4 celery stalks, medium diced
- 2 garlic cloves, finely minced
- 12 oz. clam juice
- 6 cups Heinen's chicken stock
- 3 cups large red potatoes, diced
- 1/3 cup corn starch mixed with 3 Tbsp. of water
- 2 lbs. Heinen’s fresh salmon, skinned and cut into 1-inch chunks
- 2 cups Heinen's frozen corn
- 2 cups Heinen's heavy cream
- 1 ½ Tbsp. fresh dill, chopped
- Salt and pepper, to taste
Instructions
- Add the bacon to a large pot over medium heat and cook until crispy and browned.
- Set the cooked bacon aside and add the onion, celery, and garlic to the pot. Cook for 5 minutes, stirring often, until soft and translucent.
- Add the clam juice, chicken stock, and potatoes to the pot. Simmer for about 15 minutes, stirring occasionally, until the potatoes are tender.
- Once the potatoes are tender, bring the pot to a boil over high heat and stir in the corn starch and water mixture. Cook until it just thickens, about 2 minutes.
- Reduce the heat to a simmer and add the salmon and corn. Cover and simmer for about 10 minutes until the salmon is cooked through.
- Finish by stirring in the heavy cream, crispy bacon, dill, salt and pepper.
- Serve.
