January Recipes

Salmon-Corn Chowder

Bowl of Salmon Corn Chowder
Hands On:
10 minutes
Total Time:
45 minutes


  • 4 slice(s) Hy-Vee sweet smoked bacon, chopped
  • 1 tbsp Hy-Vee unsalted butter
  • ¾ cup small leek, thinly sliced, white and light green parts only
  • ½ cup celery, thinly sliced
  • 2 clove(s) garlic, minced
  • 3 cups Hy-Vee 33%-less-sodium chicken broth
  • 1 ½ lb Hy-Vee Fish Market farm-raised Atlantic skinless salmon fillet, ¾ to 1 inch thick, cut into 3 pieces
  • 1 lb red new potatoes, cut into ½ inch cubes
  • ¼ tsp fine sea salt
  • ¼ tsp black pepper, coarse-ground, plus additional for garnish
  • 2 ½ cups Hy-Vee Select frozen super sweet cut corn, thawed, divided
  • 1 ½ cups Hy-Vee half-and-half, divided
  • 1 tbsp Hy-Vee corn starch
  • 1 tsp smoked paprika
  • Green onions, sliced, for garnish
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Cook bacon over medium heat in a 4-quart heavy saucepan for 5 to 6 minutes until crisp. Use a slotted spoon to transfer bacon to paper towels to drain; reserve drippings in saucepan.
Melt butter in saucepan. Add leek, celery, and garlic. Cook over medium heat for 3 to 4 minutes or until softened, stirring occasionally. Transfer to bowl.
Add broth to same saucepan; bring to simmer. Add salmon; cover and simmer for 6 to 8 minutes or until salmon flakes easily with a fork (145°). Transfer salmon to a cutting board; reserve broth in saucepan.
Add potatoes, salt, and ¼ tsp. pepper to broth. Simmer, covered, for 6 to 8 minutes or just until potatoes are tender.
Place 1 cup corn, ½ cup half-and-half, corn starch, and smoked paprika in a blender. Cover and blend until smooth.
Stir corn mixture into soup. Stir in remaining 1½ cups corn, remaining 1 cup half-and-half, and leek mixture. Cook for 2 minutes or until slightly thickened. Flake salmon; add to soup; heat just until warm.
Ladle chowder into bowls. Garnish with bacon, green onions, and additional pepper, if desired. Serve with biscuits.

Nutrition Facts

Serving Size: 1⅔ cups
Serves: 4
Amount Per Serving
% Daily Value*
Total Fat: 39g 50%
Saturated Fat: 15g
Trans Fat: 0g
Cholesterol: 155mg 52%
Sodium: 900mg 39%
Total Carbohydrate: 28g 10%
Dietary Fiber: 3g 11%
Sugars: 6g 12%
Protein: 44g 88%

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