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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.
Cook Bacon and Sauté Aromatics
Create the Base and Cook Potatoes
Finish the Chowder
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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.
This pacific_northwest recipe takes 45 minutes to prepare and yields 4 servings. At 657.83 calories per serving with 23.44g of protein, it's a moderately challenging recipe perfect for lunch or dinner or supper.
Season and Serve
Add 1/4 teaspoon of cayenne pepper or one finely diced jalapeño along with the garlic for a gentle kick of heat.
For a less rich chowder, substitute the heavy cream with half-and-half or whole milk. The consistency will be slightly thinner.
Incorporate other fresh herbs like 1 tablespoon of chopped fresh parsley or 1 teaspoon of fresh thyme along with the dill and chives.
Add one 6.5-ounce can of drained, chopped clams along with the smoked salmon for a classic seafood combination.
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.
With protein from both salmon and bacon, this chowder helps with muscle repair, immune function, and provides a feeling of fullness and satiety.
The vegetables in this chowder, such as onions, celery, and potatoes, contribute essential vitamins and minerals, including Vitamin C, potassium, and dietary fiber.
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.
This chowder can be part of a balanced diet. It's a great source of protein and heart-healthy omega-3 fatty acids from the salmon. However, it is also high in calories, fat, and sodium due to the bacon and heavy cream. Enjoy it in moderation.
It is not recommended. Hot-smoked salmon is fully cooked and has a firm, flaky texture that holds up in the chowder. Cold-smoked salmon has a delicate, raw-like texture and will dissolve and become stringy when heated.
Yes, you can make a dairy-free version. Use a neutral oil instead of butter, and replace the heavy cream with a full-fat, unsweetened coconut milk or a dairy-free cooking cream alternative. The flavor profile will be slightly different but still delicious.
Store leftover chowder in an airtight container in the refrigerator for up to 3 days. To reheat, warm it gently in a saucepan over low heat, stirring occasionally until heated through. Avoid microwaving, as it can cause the cream to separate and the salmon to become tough.
Freezing is generally not recommended for cream-based soups with potatoes. The cream can separate and the potatoes can become grainy upon thawing. If you must freeze it, do so before adding the cream and salmon. Thaw, reheat, and then stir in the dairy and salmon.