Chipotle Salmon Chowder

Here is some deliciously addicting comfort food. Serve with crusty bread and a salad for a complete meal.


  • 1 Salmon filet, raw and cut into 1 inch cubes
  • 1 1/2 C. corn, frozen or fresh
  • 1 1/2 sweet potato, peeled and cubed
  • 1/2 onion, chopped
  • 1 stick celery, chopped
  • 1/2 red bell pepper, chopped
  • 3 cloves garlic, minced
  • 10 strips bacon, chopped and cooked
  • 1 chipotle chili, minced
  • 1 1/2-2 Tbsp adobo sauce from chilies
  • 1/2 heavy cream
  • 1 tsp. cumin
  • 1 tsp. smoked paprika
  • 1 Tbsp. chopped fresh parsley
  • salt and pepper to taste
  • 4 C. chicken broth
  • 2 C. water

Heat 1 Tbsp. olive oil over medium high heat. Add onions, celery, and red bell pepper and cook until soft, 8 to 10 minutes.

Add garlic, chipotle pepper and sauce, cook about a minute until garlic is fragrant.

Add broth, water, cumin, and sweet potato. Bring to a boil and reduce heat to a simmer. Let simmer until potatoes are soft, about 15 minutes.

Take a fork and roughly mash the potatoes in the pot, you still want it to be chunky. Add cream and simmer for an additional 10 minutes.

Add all but 2 Tbsp. bacon, corn, and salmon, cooking for 15 minutes. Season with salt and pepper to taste.

Serve with additional bacon and parsley as garnish.


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