Smoked Salmon Chowder
A rich and creamy chowder packed with flaky smoked salmon, tender potatoes, and sweet corn. This comforting soup, a classic from the Pacific Northwest, is perfect for a chilly evening and comes together in under an hour.
For 4 servings
4 steps. 30 minutes total.
- 1
Step 1
- a.Cook Bacon and Sauté Aromatics
- b.Place a large pot or Dutch oven over medium heat. Add the chopped bacon and cook, stirring occasionally, until crisp, about 6-8 minutes.
- c.Using a slotted spoon, transfer the bacon to a paper towel-lined plate, leaving about 2 tablespoons of rendered fat in the pot. Discard any excess.
- d.Add the butter to the pot and let it melt. Add the diced onion and celery, and sauté until softened and translucent, about 5-7 minutes.
- e.Stir in the minced garlic and cook until fragrant, about 1 minute more.
- 2
Step 2
- a.Create the Base and Cook Potatoes
- b.Sprinkle the all-purpose flour over the vegetables and stir constantly for 1 minute to cook out the raw flour taste, creating a roux.
- c.Gradually pour in the chicken broth while whisking continuously to prevent lumps. Bring the mixture to a gentle simmer.
- d.Add the cubed potatoes to the pot. Return to a simmer, then reduce the heat to medium-low, cover, and cook for 12-15 minutes, or until the potatoes are fork-tender.
- 3
Step 3
- a.Finish the Chowder
- b.Reduce the heat to low. Stir in the heavy cream and corn kernels. Heat gently for 2-3 minutes, but do not let the chowder boil.
- c.Gently fold in the flaked smoked salmon, chopped dill, fresh chives, and about three-quarters of the reserved crispy bacon.
- d.Continue to heat for another 2-3 minutes until the salmon is warmed through.
- 4
Step 4
- a.Season and Serve
- b.Taste the chowder and season with salt and black pepper as needed. Be cautious with the salt, as both the bacon and smoked salmon are salty.
- c.Ladle the chowder into bowls. Garnish with the remaining crispy bacon and extra fresh chives before serving.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Use hot-smoked salmon (also known as kippered salmon) for its firm, flaky texture. Cold-smoked (lox-style) salmon will disintegrate in the heat.
- 2For a richer flavor, add a splash of dry white wine (like Sauvignon Blanc) after sautéing the garlic and cook until it evaporates before adding the flour.
- 3To make the chowder thicker without extra flour, you can mash a few of the cooked potato cubes against the side of the pot before adding the cream.
- 4Avoid boiling the chowder after adding the cream and salmon. This prevents the cream from curdling and keeps the salmon tender and flaky.
- 5This chowder's flavor deepens overnight. Reheat leftovers gently on the stovetop over low heat, stirring occasionally.
Adapt it for your goals.
Spicy
Add 1/4 teaspoon of cayenne pepper or one finely diced jalapeño along with the garlic for a gentle kick of heat.
Lighter VersionLighter Version
For a less rich chowder, substitute the heavy cream with half-and-half or whole milk. The consistency will be slightly thinner.
HerbaceousHerbaceous
Incorporate other fresh herbs like 1 tablespoon of chopped fresh parsley or 1 teaspoon of fresh thyme along with the dill and chives.
Clam and Salmon ChowderClam and Salmon Chowder
Add one 6.5-ounce can of drained, chopped clams along with the smoked salmon for a classic seafood combination.
Why this is on our healthy list.
Rich in Omega-3 Fatty Acids
Smoked salmon is an excellent source of omega-3 fatty acids, which are crucial for brain function and have been shown to reduce inflammation and support heart health.
High in Quality Protein
With protein from both salmon and bacon, this chowder helps with muscle repair, immune function, and provides a feeling of fullness and satiety.
Provides Essential Nutrients
The vegetables in this chowder, such as onions, celery, and potatoes, contribute essential vitamins and minerals, including Vitamin C, potassium, and dietary fiber.
Frequently asked questions
A 1.5-cup serving of this Smoked Salmon Chowder contains approximately 620 calories, though this can vary based on the specific ingredients used, such as the fat content of the bacon and cream.