Ingredients
4 slices thick-cut bacon, cut crosswise into 1/4"-wide strips
2 medium leeks, white and pale green parts only, thinly sliced and rinsed
2 tbsp. butter or extra-virgin olive oil
4 cloves garlic, minced
1 jalapeño, stemmed, seeded, and minced, plus 1 thinly sliced, for garnish
1 lb. baby red potatoes, quartered
2 c. water
1 c. clam juice
1 tsp. fresh thyme leaves, roughly chopped
1 bay leaf
Kosher salt
Freshly ground black pepper
1 (1 1/2-lb.) skinless salmon fillet, cut into 1" pieces
2 1/4 c. fresh or frozen corn kernels (from about 3 ears)
3/4 c. heavy cream
2 tbsp. fresh lemon juice
1/4 packed fresh parsley leaves, roughly chopped, divided
Preparation
Step 1In a large pot over medium heat, cook bacon, stirring occasionally, until golden and crisp, 8 to 10 minutes. Transfer bacon to a paper towel-lined plate; discard any excess fat.Step 2Return pot to medium heat. Cook leeks and butter, stirring occasionally, until tender, about 2 minutes. Stir in garlic and minced jalapeño and cook, stirring constantly, until garlic is golden and fragrant, about 1 minute.Step 3Add potatoes, water, clam juice, thyme, bay leaf, 1 1/4 tsp. salt, and 1/2 tsp. black pepper. Bring to a boil, then cover and reduce heat to medium-low. Simmer until potatoes are knife-tender, about 10 minutes. Step 4Increase heat to medium-high. Season salmon with 1/2 tsp. salt and add to pot along with cooked bacon, corn, and cream. Cook, stirring gently a few times (so you don’t break up salmon too much), until salmon is just cooked through and corn is crisp-tender, about 4 minutes. Stir in lemon juice and half of parsley; season with salt and black pepper.Step 5Divide soup among bowls. Top with remaining parsley and sliced jalapeño.
Though a nontraditional addition, jalapeño adds a tasty touch of spice to offset the rich broth without making the chowder a spicy dish. If you like heat, garnish with extra sliced pieces of jalapeño; otherwise, skip it entirely. This chowder can also be prepared with hot smoked salmon or leftover cooked salmon—just skip salting the fish if it’s already seasoned and add the pieces to reheat with the corn. Of course, if you’re looking for a white fish chowder, you can swap in cod or hake for the salmon.
