Salmon Chowder

Name: Salmon Chowder
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6 servings
Ingredients: 1 tablespoon Frying oil; 7 slices Bacon; 1 large onion; 2 celery stalks; 2 large carrots; 5 cloves garlic; 2 tablespoons flour; 1 teaspoon Old Bay seasoning; 5 cups chicken broth; 1 cup milk; 2 lbs (900g) starchy potatoes such as russets; 1 14-oz can corn; 1 ½ lbs (700g) salmon; ¼ cup heavy cream; 2 teaspoons lemon juice; 2 tablespoons chopped dill; salt and pepper

User Reviews

5.0

3 reviews

Excellent

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
Servings
6 servings
Calories
424 kcal
Course
Main Course, Soup
Cuisine
American

Salmon Chowder

Yael Holden

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From ingredients to enjoyment, this recipe makes it easy to create something wonderful.

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Ingredients

Servings

1 tablespoon Frying oil
7 slices Bacon
1 large onion
2 celery stalks
2 large carrots
5 cloves garlic
2 tablespoons flour
1 teaspoon Old Bay seasoning
5 cups chicken broth
1 cup milk
2 lbs (900g) starchy potatoes such as russets
1 14-oz can corn (400ml)
1 ½ lbs (700g) salmon
¼ cup heavy cream
2 teaspoons lemon juice
2 tablespoons chopped dill
salt and pepper to taste

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Instructions

Cut the bacon and carrots into 1/2-inch (1.5 cm) cubes, cut the celery into slices, dice the onion, finely chop dill and garlic.
Cut the potatoes and salmon into 1-inch (2.5 cm) cubes.
Heat the frying oil over medium heat in a large pot and add bacon. Cook for a couple of minutes until fat renders from the bacon and it's crispy. Transfer bacon to a plate.
Add the onions, celery, and carrots. Cook, stirring from time to time, for 5 minutes, until softened.
Add the garlic and Old Bay seasoning, cook for 30 seconds. Stir in the flour and cook for a minute.
Add the broth and milk. Bring to a boil, simmer for 10 minutes.
Add the potatoes, bring the soup to a boil, simmer for 8 minutes.
Add drained corn and salmon, simmer for 3 minutes or until the fish is cooked through (you can take out a piece of fish onto a plate and cut it in half to see if it changed its color from dark pink to light pink).
Take the pot off the heat, add the cream, season the chowder with salt, pepper, and lemon juice, stir in chopped dill.
Pour the soup into bowls, crumble with cooked bacon and sprinkle with more dill.
Enjoy!

Notes

You can use other fish than salmon for this recipe. Use firm-fleshed white fish such as cod or halibut. You can also add shrimp.
Old Bay seasoning is optional but it adds lots of flavor to this chowder.
The most important part of this recipe: don't overcook the fish! I can not stress this enough - small pieces of salmon will cook really quickly. If cooked for too long, it will be tough and rubbery. Make sure to add the fish to water that is only gently simmering and does not cook rapidly.
How to serve it: This soup is pretty perfect as it but you may want to serve it with oyster crackers, a crunchy baguette or a piece of crusty bread on the side.
Calories: 1 serving (1/6 of the recipe). This is only an estimate!