Bristol Bay, Alaska produces the world's largest wild sockeye salmon run, and this chowder celebrates that heritage with generous chunks of deep-red sockeye in a rich, creamy broth. Sweet corn, tender Yukon Gold potatoes, and a hint of Old Bay create the ultimate comfort bowl that warms you from the inside out. Make it gluten-free by omitting the flour and using cornstarch as a thickener instead.

Ingredients

• 1 lb wild sockeye salmon fillet, skin removed, cut into 1-inch chunks
• 4 slices thick-cut bacon, diced
• 1 medium yellow onion, diced
• 2 stalks celery, diced
• 3 cloves garlic, minced
• 1 lb Yukon Gold potatoes, cut into 1/2-inch cubes
• 2 cups fresh or frozen corn kernels
• 3 tbsp all-purpose flour (or 2 tbsp cornstarch for GF)
• 4 cups seafood or chicken stock
• 1 cup heavy cream
• 1 tsp Old Bay seasoning
• 1/2 tsp smoked paprika
• 1 bay leaf
• Salt and pepper to taste
• Fresh chives and crackers for serving

Instructions

1. Render the bacon: In a large Dutch oven or heavy pot over medium heat, cook diced bacon until crispy, about 5-6 minutes. Remove bacon bits to a paper towel-lined plate, leaving the rendered fat in the pot.
2. Sauté the aromatics: Add onion and celery to the bacon fat. Cook for 4-5 minutes until softened. Add garlic and cook 30 seconds until fragrant.
3. Build the base: Sprinkle flour over the vegetables and stir for 1 minute to cook out the raw taste. Slowly pour in the stock while stirring constantly to prevent lumps.
4. Simmer the potatoes: Add cubed potatoes, Old Bay, smoked paprika, and bay leaf. Bring to a boil, then reduce heat and simmer for 12-15 minutes until potatoes are fork-tender.
5. Add cream and corn: Stir in heavy cream and corn kernels. Return to a gentle simmer and cook for 3-4 minutes.
6. Add the salmon: Gently fold in the salmon chunks. Simmer for 4-5 minutes until salmon is just cooked through and flakes easily. Avoid stirring aggressively to keep the chunks intact.
7. Season and serve: Remove bay leaf. Taste and adjust salt and pepper. Ladle into bowls and top with reserved crispy bacon bits, fresh chives, and a crack of black pepper. Serve with oyster crackers or crusty bread.