Salmon Chowder
This Salmon Chowder is thick, creamy, and loaded with tender chunks of salmon, sweet corn, and soft potatoes. The broth tastes like it simmered all afternoon, but it comes together in under an hour on the stovetop. A little crispy bacon at the start and a good handful of fresh dill at the end make this taste like something from a coastal seafood shack.
Equipment
- Dutch oven or heavy bottomed soup pot Ensures even heat distribution and prevents scorching
- Cutting board and sharp chef's knife
- Wooden spoon
- Measuring cups and spoons
- Soup ladle
- Fish spatula For gently stirring in the salmon
- Fine mesh skimmer ladle (optional) For skimming foam while simmering
Ingredients
- 4 slices applewood smoked bacon chopped
- 1 medium yellow onion diced
- 2 celery stalks diced
- 2 carrots peeled and diced
- 3 cloves garlic minced
- 3 tablespoons all purpose flour
- 4 cups chicken or vegetable broth 960ml
- 1 cup clam juice 240ml
- 1.5 pounds Yukon gold potatoes about 680g, diced into 1/2 inch pieces
- 1.5 pounds fresh salmon fillet about 680g, skin removed, cut into 1 inch cubes
- 1 cup corn kernels frozen or fresh
- 1 cup heavy cream 240ml
- 3 tablespoons fresh dill chopped, plus more for garnish
- 1 teaspoon dried thyme
- 0.5 teaspoon smoked paprika
- Salt and black pepper to taste
- 1 tablespoon fresh lemon juice 15ml
Instructions
- Cook chopped bacon in a large Dutch oven over medium heat for 6-8 minutes until crispy. Transfer bacon to a paper towel-lined plate, leaving the rendered fat in the pot.
- Add diced onion, celery, and carrots to the pot with the bacon fat. Cook for 5-6 minutes until softened, then add minced garlic and cook for 30 seconds until fragrant.
- Sprinkle flour over the vegetables and stir to coat. Cook for 1-2 minutes to remove raw flour taste. Slowly pour in broth and clam juice while whisking to prevent lumps, scraping up browned bits from the bottom.
- Add diced potatoes, dried thyme, and smoked paprika. Bring to a gentle boil, then reduce heat to low and cover. Simmer for 15-18 minutes until potatoes are fork tender, stirring occasionally.
- Gently stir in corn kernels and simmer for 2 minutes. Nestle cubed salmon into the broth in a single layer, cover, and poach for 5-7 minutes until just cooked through and flakes easily with a fork.
- Reduce heat to low and stir in heavy cream, fresh dill, and lemon juice. Season with salt and pepper. Warm through for 2-3 minutes without boiling to prevent curdling. Stir in reserved bacon, saving some for garnish.
- Ladle hot chowder into bowls. Top each bowl with reserved bacon, a sprinkle of fresh dill, and a crack of black pepper. Serve immediately while warm and creamy.
Notes
- Cut salmon into evenly sized cubes so everything cooks at the same rate.
- Add cream at the very end and keep the heat low to avoid curdling.
- Dice potatoes evenly so they finish cooking together.
- Taste and adjust salt right before serving, since the bacon and clam juice both add sodium.
- Use a fish spatula to fold ingredients gently instead of stirring hard.
- Let the chowder rest for 5 minutes off heat before serving; it thickens slightly as it sits.
- Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of broth or milk if needed.
- Freezing is not recommended, as the potatoes and cream can turn grainy once thawed.
- For a gluten-free version, substitute cornstarch mixed with cold water instead of flour.
- Swap salmon for shrimp, cod, or halibut; use coconut milk instead of cream for dairy-free; or add baby spinach at the end for extra greens.
Nutrition
Serving: 1servingCalories: 420kcalCarbohydrates: 24gProtein: 28gFat: 25gSaturated Fat: 12gPolyunsaturated Fat: 4gMonounsaturated Fat: 7gCholesterol: 85mgSodium: 780mgPotassium: 920mgFiber: 2gSugar: 5gVitamin A: 45IUVitamin C: 15mgCalcium: 6mgIron: 8mg
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