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Salmon Chowder
4.9 from 66 votes

Salmon Chowder

Salmon Chowder combines a homemade salmon bone broth with tender potatoes, fresh corn, and chunks of cooked salmon in a creamy soup. The broth is enriched with aromatics, dried mushrooms, and white wine, lending depth and a subtle earthiness. Crisp bacon and fresh dill finish the chowder, which offers a hearty texture and balanced flavors suited for a warming meal.

Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
Servings: 8 people
Calories: 409 kcal
Course: Soup
Cuisine: American

Ingredients

SALMON BROTH
  • 3 salmon fins
  • 3 salmon bones
  • 3 salmon heads gills removed, up to 4 pounds total
  • salt
  • 1 onion chopped
  • 2 carrot chopped
  • 2 celery chopped, stalks
  • 1 cup white wine
  • 1 dried mushrooms preferably matsutake, handful
  • 2 bay leaf
CHOWDER
  • 1/4 pound Bacon thick cut
  • 1 cup onion yellow or white, chopped
  • 2 celery chopped, stalks
  • 1 1/2 pounds potato peeled and diced
  • 5 tp 6 cups fish broth or 4 cups chicken broth plus 1 to 2 cups water
  • 1 to 2 pounds salmon meat cut into chunks, skinless, boneless
  • 1 cup corn fresh or thawed
  • 2/3 cup heavy cream
  • black pepper to taste
  • 2 tablespoons dill for garnish, fresh, chopped, or chives

Instructions

    Cup of Yum
  1. To make the broth, put all the broth ingredients into the pot and cover with water. Bring to a bare simmer, or even just let it steep like a tea, for 30 to 45 minutes. Strain the broth. Pick any stray salmon meat you want off the bones and reserve. Discard the rest of the solids and reserve the broth.
  2. Wipe out the pot, add the bacon, and turn the heat to medium, and cook the bacon until crispy. Remove the bacon. Eat 1 piece. Chop the rest and reserve.
  3. Sauté the onion and celery in the bacon fat, stirring often, until they are soft, about 4 to 5 minutes. Add the potatoes and the salmon broth and bring to a simmer. Add salt to taste. Cook until the potatoes are tender, about 15 to 20 minutes.
  4. When the potatoes are tender, add the corn and the chunks of salmon. Cook gently until the salmon is just cooked through, about 5 minutes. Turn off the heat and stir in the chopped bacon, dill, heavy cream and black pepper.

Notes

  • Any salmon or trout variety can be used; the head and collars provide fattier, more flavorful meat.
  • Skip the bacon if desired and substitute olive oil to reduce fat content.
  • Use dried mushrooms beyond matsutake to add earthy undertones to the broth.
  • Do not substitute milk for cream, as it may cause curdling affecting the chowder's texture.

Nutrition Information

Calories 409kcal (20%) Carbohydrates 12g (4%) Protein 33g (66%) Fat 23g (35%) Saturated Fat 8g (40%) Polyunsaturated Fat 5g (29%) Monounsaturated Fat 7g (35%) Trans Fat 1g (50%) Cholesterol 99mg (33%) Sodium 1248mg (52%) Potassium 1103mg (23%) Fiber 2g (8%) Sugar 4g (8%) Vitamin A 3054IU (61%) Vitamin C 5mg (6%) Calcium 152mg (15%) Iron 2mg (11%)

Nutrition Facts

Serving: 8 people

Amount Per Serving

Calories 409

% Daily Value*

Calories 409kcal 20%
Carbohydrates 12g 4%
Protein 33g 66%
Fat 23g 35%
Saturated Fat 8g 40%
Polyunsaturated Fat 5g 29%
Monounsaturated Fat 7g 35%
Trans Fat 1g 50%
Cholesterol 99mg 33%
Sodium 1248mg 52%
Potassium 1103mg 23%
Fiber 2g 8%
Sugar 4g 8%
Vitamin A 3054IU 61%
Vitamin C 5mg 6%
Calcium 152mg 15%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.