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Salmon Chowder
4.9 from 94 votes

Salmon Chowder

Salmon Chowder combines chunks of fresh salmon, bacon, potatoes, corn, and aromatic vegetables in a creamy broth enriched with chicken broth, clam juice, and heavy cream. The result is a hearty soup with a delicate seafood flavor and a rich, comforting texture.

Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
Servings: 6
Calories: 470 kcal
Course: Soup
Cuisine: American

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

    Cup of Yum
  1. 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).
  2. Meanwhile, prep your onion, celery, carrots, and potatoes. 
  3. 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. 
  4. 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.
  5. Leave about 1 tablespoon of the fat in the pot, and then add the onion, carrots, and celery. Sauté for 5 minutes.
  6. Stir in the garlic and cook for 30 seconds.
  7. Add in the flour and cook for about a minute, stirring nearly constantly.
  8. 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. 
  9. 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. 
  10. Cook, uncovered, until the potatoes are tender (about 15-20 minutes). Stir occasionally.
  11. 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.
  12. 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

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%)

Nutrition Facts

Serving: 6 Serving

Amount Per Serving

Calories 470

% 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.