Step-by-Step Instructions
Cook the Bacon. Cook the bacon in a Dutch oven over medium-low until crisp. Remove with a slotted spoon and set aside on a paper towel-lined plate.
Sauté the Vegetables (photo 1). Add the butter to the pot with the bacon grease. Set aside ¼ cup of the green onion tops for serving. Add the remaining green onions, celery, and bell pepper. Cook until beginning to soften.
Add Garlic and Spice. Stir in the garlic and Cajun seasoning. Cook 30 seconds, just until fragrant.
Build the Chowder Base (photo 2). Sprinkle the flour over the vegetables and cook, stirring constantly, for 1 minute. Slowly whisk in the milk, a little at a time at first, smoothing out any lumps. Add the remaining milk, then stir in the chicken broth.
Simmer. Add the corn kernels, cream-style corn, potato, and salt. Bring to a gentle boil. Let simmer, stirring every few minutes and scraping the bottom of the pot, until the potatoes are tender and the broth thickens.
Add the Salmon (photo 3). Stir in the salmon pieces. Cover and simmer gently until the salmon is cooked through and flakes easily.
Finish and Serve (photo 4). Taste the salmon chowder and adjust seasoning. Ladle into bowls and top with crispy bacon, reserved green onion tops, and a dash of hot sauce. ENJOY!
