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  • 2 ears corn (1 1/2 cups)
  • 1/4 teasp salt
  • 3 strips bacon, finely chopped
  • 1 onion, chopped
  • 2 baking potatoes, peeled and chopped
  • into 1/2 inch cubes
  • 2 cups bottled clam juice
  • 1 Tablespoon fresh thyme leaves
  • 2 cups half and half
  • 8 ounces cooked salmon, flaked (not too tiny)
  • 1/2 minced fresh parsley
  • Freshly ground pepper


  • Cut corn off ears, or, if you are like me, open frozen pouch
  • Heat nonstick skillet and cook until kernels are lightly browned (I have skipped this step, but it DOES add flavor)
  • Cook bacon in a heavy soup pot until crisp, about five minutes. With a slotted spoon, transfer to paper towel to drain. Pour off all but 2 Tablespoons of fat from pan. Add onion to remaining fat and cook over med. heat, about 1 minute, then cover and cook til soft, about 3 minutes. Add the potatoes, clam juice and thyme; bring to a boil. Reduce heat, cover and simmer until potatoes are tender, about 12 minutes.
  • Add the corn, bacon, half-and-half and salmon to the pot. Simmer and heat through, about 5 minutes. Add parsley and pepper to taste. Serve immediately.
  • This is great if you have leftover salmon. DO NOT let it boil.

Categories: Chowder  Misc. Soup/Stew  Soup  Soup 
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