This creamy Salmon Chowder tastes as good as if served in a restaurant. The crumbled bacon on top adds extra crunch and flavor to the soup.
2 (8-ounce) salmon fillets
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup butter
1 cup chopped onion
1/2 cup chopped celery
3 tablespoons all-purpose flour
3 cups chicken broth
1/2 teaspoon salt
1 pound red potatoes, cut into 1/2-inch pieces
1 (9-ounce) package frozen corn, thawed
2 cups half-and-half
6 thick-cut bacon slices, cooked and crumbled
How to Make It
Sprinkle salmon with kosher salt and pepper; place on a foil-lined baking sheet. Bake at 400° for 15 minutes or until desired degree of doneness. Flake fish into 1/2-inch pieces; set aside.
Melt butter in a large Dutch oven over medium heat. Add onion and celery, and sauté 5 minutes or until tender. Add flour; stir until mixture is smooth. Cook, stirring constantly, 1 minute. Gradually whisk in chicken broth. Cook over medium heat, stirring constantly, until thickened and bubbly. Stir in 1/2 teaspoon salt.
Add potato, reduce heat, and simmer 20 minutes or until potato is tender. Stir in corn and half-and-half. Cook 6 minutes or until heated. Add cooked salmon, stirring gently to combine. Spoon into individual bowls; top with crumbled bacon.
Awesome Recipe! The best salmon chowder I've ever had. I used Smoked Salmon at the end and loved every slurp! I don't usually leave feedback, but this was so good I had to let you know how much we loved it!
I made this last night with a few minor changes changes. I mistakenly thought that I had bacon in the fridge when picking up the ingredients but sadly did not so I omitted the bacon crumbles. I'm sure that they would would have been a delicious addition. I added one clove of minced garlic since the onions that I had were relatively mild. I used peeled and diced russet potatoes instead of the red potatoes for a more traditional chowder texture. I used freshly ground white pepper in place of the black since I didn't want grey flecks in the soup and I used diced leftover poached salmon instead of freshly baked salmon. I also added chives as a garnish to serve because I like them. It was very very delicious and the leftovers are just as good. I probably added more salt than the recipe called for but i used some leftover unsalted homemade chicken stock cut with a bit of water to make a full 3 cups so the soup took quite a bit of salt before it tasted correctly seasoned. The soup is great even without the bacon but the sharpness and smokiness of the bacon would have really played well with the richness of the salmon and half-n- half and the sweetness of the corn. I liked the garnish of chives a lot so if you have them on hand they are a nice addition.
I've made this chowder twice now and it is fantastic. I added carrots in addition to the onions and celery (I'm not usually a fan of carrots or celery but you can't really taste them in this and it's a good way to get some good for you veggies down your throat if you usually don't eat them). I also made some garlic croutons to go with it and omitted the bacon the second time around... It was good in the chowder but I didn't think that it really needed it. I'll definitely be making this again in the future.
Great soup. A few changes: half milk/half&half, added carrots with onion/celery, 2 cans chx broth, and just 12 oz salmon. Delicious and easy to make although it did take about 45 mins. Serve with green onions for garnish and oyster crackers.