My Salmon Chowder Will Be the One Soup Your Whole Family Wants to Eat
I was a latecomer to salmon. Up until a few years ago, I only ate salmon raw (in sushi) or cold smoked (on a bagel). For some reason, cooked salmon just didn’t appeal to me. Then I had one perfect portion of cooked salmon at a work lunch and my eyes were opened to the wonders of this delicious fish. Nowadays I eat salmon on an almost weekly basis. I cook it in the oven, glaze it on the stovetop, and add it to rice bowls. It’s probably my favorite fish to cook at home.
That said, salmon is a tough sell in wintertime. I associate flaky fish with light, summery meals — not the kind of cozy, hearty fare I’m typically preparing in the dead of winter. That is, until I found out about salmon chowder. Warm, comforting chowder is the perfect cold-weather vehicle for salmon. It’s full of the kind of ingredients you find in a hearty soup — carrots, potatoes, celery, et.c — and is bolstered by salty bacon, fresh dill, and just a touch of cream. This hearty chowder proves that salmon can do so much more than top summery salads and bowls. It’s a great winter option, too.
Why You’ll Love It
Hearty and filling. Between the salmon, bacon, and the vegetables (plus bonus oyster crackers), a bowl of this soup makes for the perfect dinner.
It comes together in a flash. This is one of my favorite weeknight soups because it comes together so quickly. Unlike soups where the protein needs time to cook and tenderize in the broth, chunks of salmon cook through in under five minutes.
Key Ingredients in Salmon Chowder
Salmon: Boneless, skinless salmon fillets work well here. If you can’t find salmon without the skin, you can remove it without too much trouble yourself.
Bacon: Adds saltiness and a delicious porky backbone to the soup. Stirring the cooked bacon in at the end of cooking keeps it from becoming rubbery in the broth.
Potatoes: Look for Yukon gold or russet potatoes, which will hold their shape in the soup.
Seafood stock: Because the salmon is added only at the end of cooking, seafood stock gives the soup extra seafood flavor.
Heavy cream: A little added at the end of cooking gives the soup a pleasant creamy texture without it becoming too rich.
How to Make Salmon Chowder
Cook the bacon. Brown chopped bacon in a large pot or Dutch oven and remove with a slotted spoon.
Sauté the vegetables. Add diced carrots, onion, and celery to the pot and cook until softened. Stir in a couple tablespoons of flour to help thicken the soup.
Simmer the soup. Add seafood stock, chopped potatoes, and a bay leaf. Simmer until the potatoes are cooked through.
Add the salmon. Add the salmon, heavy cream, and dill. Continue to cook until the salmon is cooked through.
Helpful Swaps
Some fish counters may sell salmon trimmings (sometimes labeled “salmon ends” or “salmon bits”), which are the smaller pieces of salmon left over when cutting the fish into fillets. While these small, varied cuts might not work well for just any salmon recipe, they’re perfect for this soup because the fish will be cut into bite-size pieces anyway. Bonus: They’re usually significantly cheaper than salmon fillets.
You can swap fresh or dried parsley for dill.
Storage and Make-Ahead Tips
Leftovers can be refrigerated in an airtight container for up to 2 days.
What to Serve with Salmon Chowder
Salmon Chowder Recipe
Salmon gets the cozy treatment in this simple chowder with bacon, potatoes, cream, and dill.
Prep time 30 minutes
Cook time 45 minutes
Makes 8 cups
Serves 4
Ingredients
8 ounces sliced bacon (about 8 slices), cut crosswise into 1/2-inch pieces
2 large carrots, peeled and diced (about 1 1/2 cups)
1 medium yellow onion, diced (about 1 1/2 cups)
3 medium stalks celery, diced (about 1 cup)
1 teaspoon kosher salt, plus more as needed
2 tablespoons all-purpose flour
1 (32-ounce) carton seafood stock (4 cups)
1 pound Yukon gold or russet potatoes, peeled and diced (about 2 1/2 cups)
1 dried bay leaf
1/2 teaspoon ground fennel (optional)
1/2 teaspoon freshly ground black pepper, plus more as needed
1 pound boneless, skinless salmon, cut into 1-inch chunks
1/2 cup heavy cream
2 teaspoons coarsely chopped fresh dill, or 1 teaspoon dried dill
Hot sauce and oyster crackers, for serving (optional)
Instructions
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Cook 8 ounces chopped bacon in a large pot or Dutch oven over medium heat until the fat is rendered and the bacon is browned and crisp, 8 to 10 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate.
Add 2 peeled and diced large carrots, 1 diced medium yellow onion, 2 diced medium celery stalks, and 1 teaspoon kosher salt to the pot. Cook over medium heat, stirring occasionally, until softened and just starting to brown, 4 to 5 minutes. Stir in 2 tablespoons all-purpose flour until the vegetables are coated.
Stir in 1 (32-ounce) carton seafood stock, 1 pound peeled and diced potatoes, 1 dried bay leaf, 1/2 teaspoon ground fennel if using, and 1/2 teaspoon black pepper. Scrape up any browned bits from the bottom of the pot and bring to a gentle simmer. Simmer until the potatoes are cooked through, 15 to 20 minutes.
Stir in 1 pound salmon chunks, 1/2 cup heavy cream, and 2 teaspoons coarsely chopped fresh dill. Simmer until the salmon is just cooked through, about 3 minutes. Remove the bay leaf. Stir in half of the reserved bacon. Taste and season with more kosher salt and black pepper as needed. Serve topped with the remaining bacon, oyster crackers, and hot sauce if desired.
Recipe Notes
Storage: Leftovers can be refrigerated in an airtight container for up to 2 days.
Further Reading
Why People Are Ditching Their Seltzer After a Disturbing Study
The One Cookware Brand That Gordon Ramsay Can’t Stop Talking About
