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Summer Corn Chowder with Bacon-style Salmon

6 servings


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Nutritional Facts Per Serving

6.6 g
18.9 g
1.8 g
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 195
  • Fat 10.3 g 16 %
    • Saturated   5.7 g
    • + Trans 0.1 g 6 %
  • Cholesterol 28 mg
  • Sodium   426 mg 18 %
  • Carbohydrate 18.9 g 6 %
    • Fibre   1.8 g 7 %
    • Sugars   2.2 g
  • Protein 6.6 g
    • Vitamin A 21 %
    • Vitamin C 27 %
    • Calcium 5 %
    • Iron 6 %


  1. Place oil in a wide, non-stick skillet set over medium-high heat. Add the bacon-style salmon and fry 90 seconds per side, until crispy. Set on a plate and cool. Now cut bacon-style salmon widthwise into 1/4” strips. Set aside. 
  2. Melt butter in a pot set over medium heat. Add the onion, celery and garlic and cook until softened, 4 to 5 minutes. Mix in the flour and tarragon then cook 1 minute more.
  3. While stirring constantly, slowly pour in 1 cup of stock. Once the mixture thickens, stir in the rest of the stock. Mix in the corn, potatoes and sliced bacon-style salmon, reserving about a quarter of the salmon to garnish the chowder when served. Bring chowder to a simmer and cook until the potatoes are just tender, about 10 minutes.
  4. Mix in the cream and heat through which should take a few minutes. Season the chowder with salt and pepper. Garnish bowls of the chowder with some of the bacon-style salmon and green onion. 

Note: 2 small to medium-size cobs of corn should yield the kernels needed for this recipe. Use a sharp knife to cut the kernels off each cob.

Recipe options: If time is tight or fresh corn is unavailable, you could use frozen, thawed, corn kernels in this recipe. Use milk in this recipe instead of cream for a lighter taste.

Serving Suggestions

This chowder is hearty and filling enough to act as lunch or dinner, especially when served with some thick slices of crusty bread.

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