Smoked Salmon Chowder
User Reviews
4.6
Smoked Salmon Chowder
Description
This chowder begins with rendering diced smoked bacon in butter, providing a rich smoky fat base. Minced onion, carrot, celery, garlic, and red bell pepper are cooked in the bacon fat to soften and develop flavor. Flour is sprinkled in to create a roux, then milk is gradually whisked in to form a creamy thickened base.
After simmering, sweet corn kernels and diced smoked salmon are added, heating through to meld their flavors. Seasonings include salt, black pepper, Tabasco for gentle heat, fresh lemon juice for brightness, and chopped dill for herbaceous freshness. The chowder balances smoky, sweet, tangy, and savory elements.
This soup can be served immediately or cooled and refrigerated for up to two days, with reheating recommended over low heat and adding milk if too thick. Smoked salmon availability can sometimes be limited, so asking store staff or checking near the meat counter is advised.
Ingredients
- 2 tablespoons butter
- 4 trips Bacon diced, smoked
- 1 large yellow onion minced
- 1 large carrot peeled and finely diced (or about 7 baby carrots)
- 1 medium celery finely diced, rib
- 2 cloves garlic finely minced
- 1 medium red bell pepper finely diced
- ¼ cup all-purpose flour plus 2 tablespoons
- 5 cups milk 1% or higher fat
- 12 ounces corn kernels frozen, sweet
- 1 cup salmon about 6 ounces, diced, smoked
- ½ tablespoon salt
- ¼ teaspoon Tabasco sauce
- ½ teaspoon black pepper ground
- 2 teaspoons lemon juice fresh
- 1 tablespoon dill chopped, fresh
Instructions
- In a large saucepan, melt the butter over medium heat. Add the bacon and cook until it renders its fat and starts to crisp, about 5 minutes. Add the onion and cook until soft, about 5 minutes. Add the carrot, celery, garlic and bell pepper and cook for 5 minutes more, stirring occasionally.
- Sprinkle the flour over the vegetables and cook, stirring, for 1-2 minutes. Gradually whisk in the milk. Bring the soup to a simmer over medium heat, stirring constantly to avoid scorching. Reduce the heat to low and simmer for 20 minutes, stirring occasionally.
- Stir in the corn kernels and smoked salmon. Heat through for about 5 minutes. Season with salt, Tabasco, pepper, lemon juice and dill. Taste a bit of the soup and add more salt and fresh dill as needed.
- Serve immediately. The soup can also be cooled to room temperature and then refrigerated for up to 2 days. Reheat slowly on the stove, stirring often. Add more milk gradually if the soup is too thick.
Notes
- Smoked salmon is often found near the meat counter in smaller packages; ask staff if unsure.
- Reheat chowder slowly on the stove and add milk gradually if thickened too much from refrigeration.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4-6 servings
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Serving | |
| Calories | 451kcal | 23% |
| Carbohydrates | 47g | 16% |
| Protein | 24g | 48% |
| Fat | 20g | 31% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 52mg | 17% |
| Sodium | 1489mg | 62% |
| Fiber | 4g | 16% |
| Sugar | 23g | 46% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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