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A rich and creamy soup packed with tender flakes of salmon, hearty potatoes, sweet corn, and smoky bacon. This Pacific Northwest classic is the ultimate comfort food, perfect for a chilly evening.
For 4 servings
Cook Bacon Until Crisp
Sauté Aromatics and Make Roux
Build the Soup Base and Cook Potatoes
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A rich and creamy soup packed with tender flakes of salmon, hearty potatoes, sweet corn, and smoky bacon. This Pacific Northwest classic is the ultimate comfort food, perfect for a chilly evening.
This pacific_northwest recipe takes 45 minutes to prepare and yields 4 servings. At 692.6 calories per serving with 31.45g of protein, it's a moderately challenging recipe perfect for lunch or dinner or supper.
Add Cream, Corn, and Salmon
Final Seasoning and Serving
Add 1/4 teaspoon of cayenne pepper or one finely minced jalapeño along with the garlic for a gentle, warming heat.
For a lower-fat option, substitute the heavy cream with half-and-half or whole milk and use turkey bacon instead of pork bacon.
Incorporate other fresh herbs like 1 tablespoon of chopped parsley or 1 teaspoon of fresh thyme along with the dill.
Replace half of the fresh salmon with an equal amount of hot-smoked salmon, flaked and stirred in at the very end just to heat through.
Salmon is an excellent source of EPA and DHA, omega-3 fatty acids that are crucial for brain health, reducing inflammation, and supporting a healthy cardiovascular system.
With a significant amount of protein from salmon, this chowder helps in muscle repair, building new tissue, and promotes a feeling of fullness, which can aid in weight management.
This dish provides key vitamins and minerals, including Vitamin D and B12 from salmon, potassium from potatoes, and Vitamin C from the onions and celery.
Salmon Chowder can be part of a healthy diet. It's rich in protein and heart-healthy omega-3 fatty acids from the salmon. However, it is also high in calories and saturated fat due to the bacon and heavy cream, so it's best enjoyed in moderation.
A 1.5-cup serving of this Salmon Chowder contains approximately 650-750 calories. The exact number can vary based on the fat content of your bacon, salmon, and cream.
Yes, you can make a dairy-free version. Substitute the heavy cream with an equal amount of full-fat canned coconut milk and use oil instead of butter. The flavor profile will be slightly different but still delicious.
Yes, high-quality canned salmon works well. Use about 12-14 ounces, drained. Since it's already cooked, add it at the very end with the dill, and stir gently just to heat it through.
Store leftover chowder in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan over low heat, stirring occasionally. Do not bring it to a boil.
Freezing is generally not recommended for cream-based soups containing potatoes. The cream can separate, and the potatoes can become mealy and grainy upon thawing and reheating, affecting the texture.