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+ servings

Winter Chowder with Salmon Mince Meatballs

Prep Time 15 mins
Cook Time 40 mins
Course Dinner
Servings 6 servings


  • ½ pound bacon, cut into 1/2 inch pieces
  • 1 Tablespoon extra virgin olive oil
  • 4 Tablespoon unsalted butter
  • 4 stalks celery, roughly chopped
  • 1 medium onion, roughly chopped
  • 1 jalapeno, diced, plus more for garnish (optional)
  • 1 bunch scallions, finely chopped, plus more for garnish
  • 4 cloves garlic, minced
  • 6 cups chicken stock or seafood stock
  • 2 large russet potatoes, peeled and cut into one-inch pieces
  • 1 ½ teaspoon coarse salt
  • ½ teaspoon freshly cracked black pepper
  • 1 Tablespoon cornstarch
  • 2 cups frozen corn
  • 2 cups heavy cream
  • 12 pre-formed Popsie Salmon Meatballs, thawed
  • fresh chives and/or dill for garnish


  • In a large, heavy-bottom stock pot, add olive oil and bacon pieces.
  • Cook over medium heat, stirring often until the bacon renders its fat and becomes crispy, approximately 8-10 minutes.
  • Using a slotted spoon, remove bacon from the pan and set aside.
  • Add butter, celery, onions, jalapeños (optional), scallions and garlic to the stock pot.
  • Gently cook vegetables until just soft, stirring often (approximately 10 minutes), taking care to not brown the vegetables.
  •  Add broth, potatoes, 1 teaspoon salt, pepper and half the cooked bacon.
  • Bring to a simmer and cook until the potatoes are tender, about 15 minutes.
  • Meanwhile, in a small bowl, whisk cornstarch and two tablespoons of water to form a slurry. Mixture should resemble the consistency of heavy cream.
  • Stir cornstarch slurry into the broth and bring to a light boil for about 2 minutes until it thickens slightly.
  • Return heat to a medium simmer, and add the corn and heavy cream.
  • Stir gently until well incorporated.
  • Using a slotted spoon, carefully submerge the salmon meatballs into the simmering chowder. 
  • Simmer for 8-10 minutes until meatballs are poached through.
  • Garnish and serve with fresh chives, dill, minced jalapeno, scallions and freshly ground pepper and the remaining crispy bacon pieces. Or, make it even creamier by adding a dollop of sour cream or Greek yogurt.


We like to suggest using a ladle to remove several cups of simmering broth from the chowder and transferring this to an additional sauce pot to cook the meatballs through and then return to the chowder just before serving. Additionally, you may also bake or broil the meatballs in an oven until cooked through if you find that they come apart easily while poaching in the chowder.
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