Smoked Salmon Chowder

  • Recipe By
  • Published Mar 21st
  • Ready In1h 20m
  • Servings6
  • Calories1144
This chowder absolutely pops with flavor! It's balanced, yet intense.

Smoked Salmon Chowder Ingredients

The following are the ingredients needed to make delicious Smoked Salmon Chowder for 6 servings:

  • 10 slices bacon, chopped
  • 2 large onions, finely chopped
  • 4 stalks celery, finely chopped
  • 3 carrots, finely chopped
  • 5 green onions, finely chopped
  • 1/3 cup chopped fresh parsley
  • 1/2 cup water
  • 6 cups fish stock
  • salt to taste
  • 1 1/2 tablespoons ground black pepper
  • 1 1/2 tablespoons dried dill weed
  • 8 red potatoes, cubed
  • 1 cup butter
  • 1 cup all-purpose flour
  • 5 cups milk
  • 3/4 cup white wine (optional)
  • 1/4 cup lemon juice
  • 1 1/2 pounds flaked or chopped smoked salmon
  • 1 1/2 cups frozen corn kernels

Smoked Salmon Chowder Cooking Instructions

  • Prep20m
  • Cook1h
  • Ready In1h 20m

To cook Smoked Salmon Chowder, you need about 20 minutes of preparation time. The time needed to cook this Smoked Salmon Chowder is about 1 hour , and you can serve your Smoked Salmon Chowder within 1 hour 20 minutes . The following are the steps to cook Smoked Salmon Chowder easily:

  1. 1 Place the bacon into a large pot set over medium heat. Cook for a few minutes to release some of the drippings, then add the onions and celery. Cook and stir until bacon is crisp and onions and celery are tender.
  2. 2 Put in the carrots, green onions, and parsley and then pour in the water and fish stock. Season the soup with salt, pepper and dill. Cover and simmer over low heat until carrots are tender, about 15 minutes. Add the potatoes and simmer for another 20 minutes, or until tender.
  3. 3 Meanwhile, melt the butter in a small skillet over medium heat. Stir in the flour until smooth. Continue to cook and stir until the mixture is light brown. Pour in a little bit of the milk to thin the roux, then pour it into the pot with the vegetables. Pour the rest of the milk into the pot and heat through, stirring constantly.
  4. 4 When the soup has thickened slightly, stir in the white wine if using. Mix in the lemon juice, smoked salmon and corn. Cook over medium heat until hot but not boiling. Ladle into soup bowls to serve.

Nutrition Facts

Per Serving: 1144 calories; 63.3 grams of fat; 93.1 grams of carbohydrates; 48.4 grams of protein; 155 milligrams of cholesterol; 2405 milligrams of sodium.

  1. Nov 19th 2010

    Loved loved LOVED this! So did my neighbors who asked for the recipe. I made a few changes: · It says to add 1.5 tablespoons (!) of freshly ground black pepper. Thinking that had to be ...

  2. Nov 2nd 2010

    I did a little revising, and knocked out tons of fat and calories. Left out the butter and added a can of 1% evaporated milk. This is a winner, and is now a staple in our freezer.

  3. Jul 26th 2010

    This was awesome! I wanted to make this for dinner, but knew that I would be short on time in the evening, so I tried it in my slow cooker. I cooked the bacon, onion & celery in a pan a ...

  4. May 17th 2010

    MORE LIKE 10 STARS! This soup is like giving your taste buds a VACATION to the coast! I only changed a FEW THINGS: I used low sodium chicken broth in place of fish stock (didn't have any f ...

  5. Dec 27th 2009

    This makes a really large batch and I didn't have some of the ingredients. Plus, I wanted to use some left-over salmon I had made a couple of nights ago. I also used chicken broth as many ...

  6. Jul 14th 2008

    Loovvved this recipe! Used chicken broth instead of fish broth and a few extra of some of the veggies, but followed the spice ratios, etc. We were going to give some to our upstairs neighb ...

  7. Jan 31st 2008

    I personnaly would have given it a five but the husband said it needed more salmon ("where's the fish" he says). Next time I make it I will probably use less bacon, more salmon but otherwise ...

  8. Dec 16th 2007

    I cut this recipe in half and it made a whole lot. It was very good and my husband hates salmon. He said it was REALLY good even after he found out what it was. Restaurant quality!

  9. Nov 13th 2007

    This is a very good chowder and I'm always looking for seafood chowders. I halved the recipe and still ended up with a 5 quart dutch oven quite full. I didn't have any fish stock, so instead ...