Salmon Chowder
This Salmon Chowder recipe is perfect for using fresh, leftover, or canned salmon. Full of flavor with dill, fresh corn, sherry, and bacon. A rich and delicious meal.
Servings: 8
Equipment
- Dutch Oven or Soup Pot
- Potato Masher
Ingredients
- 4 slices Thick Cut Bacon, chopped
- 2 Tablespoons Unsalted Butter
- 1 medium Onion, diced
- 2 ribs Celery, diced (1 cup)
- 2 cloves Garlic, pressed or finely minced
- 1 teaspoon Kosher Salt
- ½ teaspoon Black Pepper
- 1 Bay Leaf
- 1 pound Gold Potatoes (diced, leave skins on)
- 4 cups Chicken Broth
- 2 Tablespoons Fresh Dill, or 2 tsp dried
- 1 cup Corn Kernels
- 1 pound Salmon, cubed (See Notes)
- 2 Tablespoons Cooking Sherry, optional
- ½ cup Heavy Cream
Instructions
- Prep all of the ingredients before you start cooking for a smoother process!
- Cook the bacon in a Dutch oven or soup pot. When crisp, remove to a dish and set aside, leaving the bacon grease in the pot.
- Add the butter, onion, and celery to the pot and cook until tender. Scrape the fond off the bottom of the pot while stirring so it doesn't burn. It adds great flavor.
- Add the garlic, salt, pepper, and bay leaf and cook about a minute.
- Add the potatoes and chicken broth. Cover, bring to a simmer, and cook about 10 minutes, or until potatoes are tender.
- Add the dill, corn, and reserved bacon. Cook for about 2 minutes, then turn down the heat.
- Mash the potatoes in the pot using a hand masher. This will thicken and give the chowder texture.
- Stir in the cooking sherry, if using.
- Add the salmon. Gently heat through.
- Turn off heat. Stir in the heavy cream.
- Taste test for seasoning, and adjust salt, pepper, and/or dill to taste.
Notes
- Smoked salmon is also wonderful in this recipe!
- For canned salmon, use 2 standard cans and include the liquid.
- Frozen salmon works great too—just thaw it first, then cube and add it into the chowder toward the end of cooking.
- If using leftover cooked salmon, stir it in at the end just to warm through, so it doesn’t overcook.
- Try replacing 2 cups of the chicken broth with fish stock for more intense seafood flavor.
Nutrition
Calories: 198kcal
