Appetizing Potato, corn and salmon chowder Recipe

If you’re looking for comfort food, it’s hard to go past this chowder. With potato, salmon and corn, it’s perfect for lunch or dinner.
Potato, corn and salmon chowder
Prep Time : 0:20 | Cook Time : 7:35 | Total Time : 7:55 | Serving : 6 person.


  • 5 smoked bacon rashers, finely chopped

  • 1 large brown onion, finely chopped

  • 1 large fennel bulb, finely chopped, fronds finely chopped, reserved

  • 3 large carrots, peeled, finely chopped

  • 2 garlic cloves, crushed

  • 800g red-skinned potatoes, scrubbed, cut into 1.5cm pieces

  • 4 corncobs, kernels removed

  • 1L (4 cups) Massel salt reduced chicken style liquid stock

  • 1 strip lemon rind

  • 2 tablespoons chopped fresh dill, plus extra sprigs, to serve

  • 2 tablespoons cornflour

  • 125ml (1/2 cup) milk

  • 300ml thickened cream

  • 500g salmon fillets, cut into 3cm pieces

  • Finely grated lemon rind & lemon wedges (optional), to serve


  • Step 1

    Heat a non-stick frying pan over medium heat. Cook half the bacon, stirring, for 2 minutes or until golden. Add onion, fennel, carrot and garlic. Reduce heat to low. Cook, stirring, for 4-5 minutes or until softened. Transfer to a 5.5L slow cooker. Wipe pan clean with paper towel.

  • Step 2

    Add potato, corn, stock, fennel fronds, lemon rind and 1 tablespoon dill to slow cooker. Stir to combine. Cook, covered for 6-7 hours on Low or until potato is tender.

  • Step 3

    Combine cornflour and milk in a bowl. Heat frying pan over medium-high heat. Add remaining bacon. Cook, stirring, for 2-3 minutes or until crisp. Drain on paper towel. Add cornflour mixture. Cook, stirring, for 1 minute or until thickened. Stir in cream.

  • Step 4

    Add salmon, remaining dill and cream mixture to slow cooker. Cover. Cook for 15-20 minutes or until salmon is just cooked. Season.

  • Step 5

    Top with bacon, rind and remaining dill. Serve with lemon wedges, if using.

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