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–+ servings
Salmon Chowder

Creamy Salmon Chowder That's a Hug in a Bowl

This Creamy Salmon Chowder combines rich flavors and comforting textures, making it the ultimate comfort food.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Soup
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 6 slices Bacon Can substitute with turkey bacon or omit for a lighter version.
  • 1 medium Onion Use shallots or leeks as a great alternative.
  • 2 medium Carrots Can replace with parsnips for a twist.
  • 2 stalks Celery Leeks also work well in place of celery.
  • 2 medium Russet Potatoes Yukon Gold potatoes can be a delicious alternative.
  • 1 lb Fresh Salmon Canned salmon is a quick substitute.
For Flavor and Texture
  • 2 cloves Garlic Garlic powder can be a suitable substitute.
  • 1 tbsp Flour Use cornstarch for a gluten-free option.
  • 4 cups Chicken Broth/Stock Substitute with vegetable broth for vegetarian version.
  • 1 cup Clam Juice Can be omitted or replaced with additional chicken broth.
For Creaminess and Sweetness
  • 1 cup Heavy/Whipping Cream Half-and-half or coconut cream can be suitable alternatives.
  • 1 cup Corn Fresh corn is ideal, but frozen corn works beautifully too.
For Freshness
  • 2 tbsp Fresh Dill Dried dill can be used as a substitute.

Equipment

  • Large pot

Method
 

Step-by-Step Instructions for Creamy Salmon Chowder
  1. In a large pot over medium-high heat, cook diced bacon for about 10 minutes or until crispy.
  2. Add salmon fillets to the same pot, searing for about 2 minutes on each side until lightly browned.
  3. In the remaining bacon fat, sauté diced onion, carrots, and celery over medium heat for about 5 minutes.
  4. Stir in minced garlic, cooking for another 30 seconds until fragrant.
  5. Sprinkle in flour and mix thoroughly, cooking for about 1 minute.
  6. Gradually pour in the chicken broth and clam juice, stirring continuously to dissolve the flour.
  7. Stir in the heavy cream, diced russet potatoes, and corn, bringing to a boil, then simmer for 15-20 minutes.
  8. Once the potatoes are cooked, flake the reserved salmon into bite-sized pieces and gently stir into the chowder.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 30gProtein: 25gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 800mgPotassium: 900mgFiber: 3gSugar: 4gVitamin A: 400IUVitamin C: 10mgCalcium: 80mgIron: 2mg

Notes

Serve with crusty bread for the ultimate comfort food experience.

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