Creamy and Comforting Salmon Leek Chowder with Sweet Corn

There's something undeniably comforting about a warm bowl of chowder on a chilly evening. This Salmon Leek Chowder with Sweet Corn combines the richness of salmon with the delicate flavors of leeks and sweet corn, creating a dish that is both satisfying and delicious. With a creamy base and a hint of smokiness from bacon, this chowder is sure to become a favorite in your recipe repertoire.

I first made this soup back in 2006, when I entered it at the Oregon State Fair. Before my parents ventured into the restaurant business, my mother was the quintessential homemaker, renowned for her delectable pies, cookies, and homemade jams crafted from the berries my sister and I picked on our 20 acre farm. Encouraged by praises for her culinary skills, my mother first decided to showcase her creations at the state fair in 2003. What started as a modest endeavor with a few entries blossomed into a remarkable feat, with my mom clinching 100+ awards over the next couple years and culminating in my parents opening a restaurant in 2008.

As kids, my sister and I eagerly anticipated the end of summer for one reason—the Oregon State Fair. It was a time for thrilling rides, indulging in junk food, and marveling at the array of animals. However, those participating in competitions were also allowed free entry to the fairgrounds. Naturally, we seized this opportunity, delving into the world of competitive cooking with daily contests offering enticing cash prizes. What initially began as a means to enjoy the fair for free, quickly evolved into a lucrative summer venture.

My sister's triumph in securing first place for her sumptuous chocolate cake was a proud moment, but my own standout victory came with a drumroll-worthy win—the Salmon Leek Chowder. Ever since that momentous win, this soul-warming soup has remained my ultimate comfort food, and a cherished go-to on cold, rainy days. Let's dive into the details of crafting this delightful meal.

Prep Time: 15 minutes | Cook Time: 40 minutes | Servings: 6

Ingredients:

• 3 cups clam juice

• 1 lb. salmon fillet

• 2 tablespoons unsalted butter (melted)

• 2 tablespoons all-purpose flour

• 6-8 slices of bacon (depending on preference)

• 3 medium leeks, thinly sliced (white and pale green stem parts only)

• 2 medium russet potatoes, peeled and diced in ½ inch cubes

• 1 16 oz package of frozen sweet white corn

• 2 ½ cups whole milk

• ½ cup whipping cream

• 2 tablespoons fresh chives, chopped

• Salt and pepper to taste

• Red pepper flakes (optional)

Instructions:

Begin by bringing the clam juice to a simmer in a medium skillet. Add the salmon fillet, cover, and allow it to simmer until cooked through, approximately 10 minutes. Once cooked, transfer the salmon to a plate with a slotted spatula, allowing it to cool slightly. While the salmon is cooking, slice leeks and dice potatoes. Once cooled, flake the salmon into bite-sized chunks, discarding any skin and bones.

In a heavy saucepan over medium heat, cook the bacon until crisp, approximately 5 minutes. Transfer the cooked bacon to a paper towel-lined plate to drain. Once cooled, give it a rough chop and reserve a small portion for garnish.  In a small bowl, mix together the melted butter and flour until well blended. Set aside for later use.

In the same saucepan with the bacon drippings, add the thinly sliced leeks and sauté for about 3 minutes, or until softened. Add the diced potatoes and the reserved clam broth, bringing the mixture to a boil. Once boiling, reduce the heat, cover, and allow it to simmer until the potatoes are tender, approximately 10 minutes.

After the potatoes are tender, add the whole milk to the saucepan and bring it to a boil. Gradually whisk in the butter and flour mixture until fully incorporated. Stir in the frozen sweet corn and continue to simmer until the soup thickens slightly, whisking frequently, for about 3 minutes.

Once the soup has reached the desired chowder consistency, stir in the whipping cream, chopped chives, flaked salmon, and chopped bacon. Allow the chowder to simmer until heated through.

Season the chowder with salt and pepper to taste, and if desired, add a few dashes of red pepper flakes for an extra kick. To serve, garnish each bowl of chowder with additional chopped bacon and chives. Pairs perfectly with Buttermilk Biscuits with a Garlic Butter Twist.

This Salmon Leek Chowder with Sweet Corn is the epitome of comfort food. With its creamy texture, flavorful salmon, and hearty vegetables, it's perfect for warming up on a cold day or enjoying as a satisfying meal any time of year. Whether you're cooking for your family or hosting a dinner party, this chowder is sure to impress. So, next time you're craving a bowl of something cozy and delicious, give this recipe a try!