This salmon chowder is bursting with flavor from wholesome ingredients. Not only does this recipe taste incredible, but it also provides the protein and vegetables to keep you satisfied.
It's easy to make and delicious, using readily available ingredients in just one pot (Hallelujah)!
- Bacon is optional in this recipe but adds an extra layer of flavor.
- You can replace flour with any soup thickener of your choice.
- Heavy cream can also be swapped for any dairy-free alternative.
Prep: 10minutes mins
Cook: 40minutes mins
Total: 50minutes mins
Servings: 6
Ingredients
- ▢4 strips bacon cut into small pieces
- ▢1 pound fresh salmon
- ▢1/2 medium onion chopped small
- ▢2 medium carrots peeled & chopped small
- ▢2 sticks 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/whipping cream
- ▢2 large Russet potatoes peeled & diced
- ▢3/4 cup corn (frozen or fresh)
- ▢1 tablespoon fresh dill chopped
- ▢Salt & 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, save a few pieces to throw on top of your bowl. 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 (I would recommend to not add the skin back into the soup). 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.
- Flavor the soup with salt & pepper to taste. Sprinkle the remaining bacon on top.
Enjoy!
