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Salmon Chowder

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The following recipe, video and photography were provided by our partner, Chef Billy Parisi.

Fresh, flavorful and full of good-for-you fish, this Salmon Chowder has it all.

Packed with more omega-3’s than any other farmed salmon, this soup supports your health, supports a family of water farmers and pleases the taste buds.

Salmon Chowder

Salmon Chowder


  • 6 bacon slices, chopped
  • 2 yellow onion, peeled and small-diced
  • 4 celery stalks, medium-diced
  • 2 garlic cloves, finely minced
  • 2 lbs. Heinen’s frozen salmon, cut into 1-inch chunks
  • 4 ears of corn, trimmed
  • 12 oz. clam juice
  • 6 cups chicken stock
  • 3 cups large red potatoes, diced
  • 1/3 cup corn starch mixed with 3 Tbsp. of water
  • 2 cups heavy cream
  • 1 ½ Tbsp. fresh dill, chopped
  • Salt and pepper, to taste


  1. Add the bacon to a large pot over medium heat and cook until crispy and browned.
  2. Set the cooked bacon aside and add the onions. Cook for 6-8 minutes or until lightly browned.
  3. Add the celery and garlic. Cook for 1-2 minutes before adding the salmon and corn.
  4. Cook for 3-4 minutes or until the salmon is cooked through.
  5. Add the clam juice, chicken stock and red potatoes. Bring to a boil over high heat.
  6. Once the potatoes are tender and the mixture is boiling, stir in the corn starch and water mixture. Stir until thick, about 1 minute.
  7. Finish by stirring in the heavy cream, crispy bacon, dill, salt and pepper.
  8. Serve.

Salmon Chowder

Chef Billy Parisi

By Chef Billy Parisi

Chef Billy Parisi is a culinary school grad who spent 15 years in the restaurant industry as a line cook, sous chef and executive chef. Now he develops, photographs and films simple and delicious recipes that will make everyone feel like a chef in their own kitchen.

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