Description
Indulge in a comforting and creamy Salmon Chowder that’s perfect for a cozy meal. This hearty soup is loaded with fresh salmon, vegetables, and savory bacon in a rich, velvety broth.
Ingredients
Scale
Salmon Chowder:
- 1 pound fresh salmon fillet, skin removed and cut into bite-sized pieces
- 4 slices bacon, chopped
- 1 medium onion, diced
- 2 celery stalks, diced
- 2 medium carrots, diced
- 2 medium Yukon gold potatoes, diced
- 3 cups fish stock or chicken broth
- 1 cup whole milk
- 1 cup heavy cream
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 bay leaf
- 1 teaspoon fresh thyme leaves
- Salt and black pepper to taste
- 2 tablespoons chopped fresh parsley
Instructions
- Cook Bacon: In a large pot or Dutch oven, cook chopped bacon over medium heat until crispy. Remove bacon and set aside, leaving drippings in the pot.
- Saute Veggies: Add butter to the drippings, then add onion, celery, and carrots. Cook until softened.
- Make Roux: Sprinkle flour over vegetables and stir to make a roux.
- Add Ingredients: Gradually pour in stock, add potatoes, bay leaf, and thyme. Simmer until potatoes are tender.
- Finish Chowder: Stir in milk, cream, and salmon. Simmer until salmon is cooked. Season with salt and pepper. Remove bay leaf.
- Serve: Ladle into bowls, garnish with bacon and parsley. Serve warm.
Notes
- You can substitute smoked salmon for part of the fresh salmon for extra flavor.
- Serve with crusty bread for a hearty meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 5g
- Sodium: 680mg
- Fat: 28g
- Saturated Fat: 13g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 110mg
