Northwest Salmon Chowder – Wild Bay Seafood Company

Northwest Salmon Chowder

A friend and family favorite, this recipe has become our winter staple. Nothing warms you up quite like a steaming bowl of our Northwest Salmon Chowder. The recipe includes both half-and-half and bacon, but it is easily adaptable to fit any dietary restrictions. Simply omit the bacon and top with our smoked salmon; substitute the half-and-half for extra creamy oat milk, and butter for olive oil. If you like seafood chowder, you will love this recipe!

Salmon Chowder


  • 1 1½ lb. Wild Bay sockeye salmon fillet or 3 portions
  • 1 pkg. Wild Bay smoked salmon, chopped, reserving some for garnish
  • 6 pieces thick-thick cut bacon, cooked until crispy, chopped
  • 1 T. olive oil
  • 1 T. butter (optional: substitute olive oil)
  • 1 medium yellow onion, diced
  • 1 c. celery, diced
  • ¼ c. Italian parsley, chopped
  • 3 T. all-purpose flour (optional: substitute GF flour)
  • 6 c. vegetable or chicken broth
  • 6 medium red potatoes, large dice
  • 1 12 oz. pkg. frozen corn, thawed
  • 3 c. half-and-half-room temp, (optional: substitute extra creamy oat milk)
  • salt and pepper to taste


Preheat oven to 250 degrees F. Place salmon skin-side down on parchment lined baking sheet. Brush with olive oil and season with salt and pepper. Roast for 20 minutes. Let rest for 10 minutes. When salmon is cooled, flake into bite size pieces. Set aside.

In a large soup pot or dutch oven, add olive oil and butter over medium heat. Once butter is melted, stir in onion and celery, and sprinkle with salt & pepper. Cook until tender. Add flour, stirring constantly until smooth, about 1 minute. Gradually whisk in broth, stirring until thickened and simmering. Season with salt and pepper to taste.

Add potatoes and simmer until tender, about 20 minutes. If needed, stir in more broth to thin. Reduce heat to medium-low. Stir in corn, parsley and half-and-half until combined. Add cooked salmon and smoked salmon. Give it a good stir until combined and heated through.

Season with salt and pepper to taste.

Serve in soup bowls, top with chopped bacon and smoked salmon.


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