Atlantic Canada Salmon Chowder: A Taste of Maritime Delight

In the heart of Atlantic Canada, where the pristine waters meet the rugged coastline, there’s a culinary tradition that’s deeply rooted in the region’s rich seafood harvest. It’s a place where the ocean offers up its treasures generously, and one dish that captures the essence of this maritime bounty is the Atlantic Canada Salmon Chowder.

salmon chowder recipe

Imagine starting with a generous pat of butter, gently sizzling in a pot, filling the air with its comforting aroma. Then, there’s the smoky allure of bacon, diced into savory bits, bringing a depth of flavor that only bacon can. It’s a harmonious beginning, setting the stage for what’s to come.

Next, the stage is graced with the colorful cast of ingredients. Sweet corn kernels, a small ensemble of diced onion, celery, and carrot, and vibrant peas. For a touch of heat and excitement, there’s the jalapeño, adding just the right amount of kick.

As the ingredients dance together, the flour takes its place, joining the ensemble to create a roux that will thicken our chowder to perfection. The Hot Under The Kilt Acadian Cajun seasoning, salt, and pepper make their debut, infusing the chowder with layers of flavor.

Then, the star of the show enters – Atlantic salmon. Fresh, succulent, and locally sourced, it’s cut into bite-sized pieces. The salmon adds a touch of luxury to the dish, a testament to the region’s love affair with seafood.

Baby potatoes, tender and parboiled, add substance to the chowder. Fresh dill and chives, chopped with care, bring a burst of herbal freshness. Finally, the 35% cream pours in, lending a velvety richness that ties all the ingredients together in harmonious unity.

This Atlantic Canada Salmon Chowder, with its medley of flavors and textures, captures the essence of the coastal region. It’s a celebration of the sea, the land, and the culinary traditions that have thrived for generations. Embark on a culinary adventure, exploring the beauty of Atlantic Canada through its incredible chowder.

A very generous thank you to Nova Scotia Loyal for sponsoring this recipe. It is an honour to work with brands that align with our values and make it possible for us to share these recipes with you.

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Salmon Chowder

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  • Author: The Kilted Chef
  • Yield: Serves 4-6 1x


Units Scale
  • 2 tbsp (30 mL) Butter
  • 6 slices smoked bacon diced
  • 1 cup corn kernels
  • 1 small Onion diced
  • 1 rib of Celery diced
  • 1 med Carrot diced
  • 1 cup (250 mL) peas (fresh or frozen)
  • 1 jalapeno de seeded and chopped
  • 1/4 cup (50 mL) flour
  • 1 tsp Hot Under The Kilt Acadian Cajun seasoning
  • 1 tsp (5 mL) salt
  • 1/2 tsp (2 mL) black pepper
  • 4 cups (1 L) chicken broth
  • 1 1/2 pounds (750 g) Atlantic salmon fillets skin removed and cut into bite sized pieces
  • 24 baby potatoes halved and parboiled until fork tender
  • 2 tbsp (30 mL) Fresh Dill chopped
  • 2 tbsp (30 mL) Chives chopped
  • 1 1/2 cup (375 mL) 35% cream





  1. Melt the butter in a heavy bottom pot then sauté the bacon till rendered.
  2. Add the onions, celery, carrots, corn kernels, and jalapeno and sauté until the vegetables begin to soften.
  3. Add the flour and stir for 2 to 3 minutes so that no raw flavor will remain.
  4. Stir in the chives, salt, H.U.T.K, pepper and chicken broth, scraping up any brown bits on the bottom.
  5. Once the broth has come to a slow boil turn down to a high simmer and add the salmon, cook for 10 to 12 minutes allowing the salmon to poach.
  6. Gently stir in the potatoes, the dill, and the cream. Warm through. Serve with fresh dill on top.
  • Category: Seafood, Soup, one dish, Entrée, Fish, recipes