Salmon Chowder
User Reviews
4.9
Salmon Chowder
Description
This Salmon Chowder begins by rendering bacon pieces to develop a smoky foundation, then lightly searing salmon to enhance flavor. Aromatics like onion, celery, carrots, and garlic are sautéed in the bacon fat to build depth. Flour is added to thicken the chowder, which is fueled by chicken broth and clam juice to balance seafood taste without overpowering. Diced potatoes and corn contribute heartiness and sweetness, while fresh dill adds a bright herbal note. Heavy cream finishes the chowder, providing a silky texture and mellow richness.
The chowder can be served as a filling meal for 4 to 6 people, ideal for cooler weather or when a comforting seafood soup is desired. It pairs well with rustic bread or crackers.
Using clam juice alongside chicken broth avoids curdling issues that can arise with milk or half-and-half. It also brings out a subtle seafood essence if fish stock is unavailable. The recipe advises against substituting the cream with milk to maintain soup consistency.
Serves approximately 4 to 6 depending on portion size.Do not substitute cream with milk or half-and-half to prevent curdling when boiling.Clam juice can be found near canned seafood and acts as a suitable alternative to fish stock, adding balanced seafood flavor.
Ingredients
- 4 trips Bacon cut into small pieces
- 1 pound salmon fresh
- 1/2 medium onion chopped small
- 2 medium carrot peeled & chopped small
- 2 ticks celery chopped small
- 1 large clove garlic minced
- 2 tablespoons flour
- 3 cups chicken broth or stock
- 1 cup clam juice see note
- 1 cup heavy cream aka whipping cream
- 2 large russet potato peeled & diced
- 3/4 cup corn frozen or fresh
- 1 tablespoon dill chopped, fresh
- salt to taste
- black pepper to taste
Instructions
- Prep your bacon (I use kitchen shears to make it easy) and add it to a large pot over medium-high heat. Cook until crispy (about 10 minutes).
- Meanwhile, prep your onion, celery, carrots, and potatoes.
- Once the bacon is crispy, take it out of the pot and transfer it to a paper towel lined plate. Leave the bacon fat in the pot.
- Add the salmon to the pot and cook for 2 minutes/side and then it transfer to a plate (salmon probably won't be fully cooked and that's fine. This step is just to add some extra flavor and to avoid having to cut up raw salmon since that's more tedious). The salmon skin may stick to the pot a bit, but that's ok, just use your spoon to get most of it off.
- Leave about 1 tablespoon of the fat in the pot, and then add the onion, carrots, and celery. Sauté for 5 minutes.
- Stir in the garlic and cook for 30 seconds.
- Add in the flour and cook for about a minute, stirring nearly constantly.
- Add in the chicken broth and clam juice. Give it a good stir to ensure the flour has dissolved and the flavorful brown bits are scraped up from the bottom of the pot.
- Add in the cream, potatoes, corn, and most of the bacon (I reserve the rest for garnishing the bowls later on). Increase the heat to high and bring the soup to a boil. Once it's boiling, reduce the heat to a rapid simmer so it's gently boiling.
- Cook, uncovered, until the potatoes are tender (about 15-20 minutes). Stir occasionally.
- Use a fork to break the salmon into smaller pieces. The skin should slide off easily (don't add the skin to the soup unless you want to). Take the soup off the heat. Add the salmon and dill to the soup. It should only take a few minutes for the salmon to finish cooking through.
- Season the soup with salt & pepper as needed. Garnish with the rest of the bacon.
Notes
- Serves approximately 4 to 6 depending on portion size.
- Do not substitute cream with milk or half-and-half to prevent curdling when boiling.
- Clam juice can be found near canned seafood and acts as a suitable alternative to fish stock, adding balanced seafood flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 470 kcal
% Daily Value*
| Calories | 470kcal | 24% |
| Carbohydrates | 38g | 13% |
| Protein | 22g | 44% |
| Fat | 26g | 40% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 106mg | 35% |
| Sodium | 750mg | 31% |
| Potassium | 1226mg | 26% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 4179IU | 84% |
| Vitamin C | 21mg | 23% |
| Calcium | 75mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
You'll Also Love
