Creamy Salmon Chowder
A creamy, spoon-coating salmon chowder where tender salmon flakes sit among soft potatoes and sweet corn in a briny, Old Bay-spiced broth made with clam juice and finished with half-and-half and fresh dill.
Equipment
- Dutch oven or heavy-bottomed soup pot - 5 to 6 quart
- Chef's knife - for dicing vegetables and cubing salmon
- Wooden spoon - for stirring the roux without scratching the pot
- Soup Ladle - for serving
- Fish spatula - for lifting salmon cubes gently
- Slotted spoon - for removing crisped bacon
- Immersion blender - (optional) for blending a ladle or two of the potato base to thicken the chowder
Ingredients
- 4 slices thick-cut bacon - chopped
- 2 tablespoons unsalted butter - 30g
- 1 medium yellow onion - about 1 cup or 150g, diced
- 2 stalks celery - about ¾ cup or 100g, sliced
- 2 medium carrots - about 1 cup or 130g, diced
- 3 cloves garlic - minced
- 3 tablespoons all-purpose flour - 24g
- 3 cups chicken or seafood stock - 720ml
- 1 cup clam juice - 240ml
- 1½ lb Yukon Gold potatoes - 680g, peeled and diced into ½-inch pieces (about 3 cups)
- 1 bay leaf
- 2 teaspoons Old Bay seasoning
- ½ teaspoon smoked paprika
- 1 cup half-and-half - 240ml; or whole milk, or heavy cream
- 1 cup sweet corn kernels - 150g, fresh or frozen
- 1¼ lb skinless salmon fillet - 570g, cut into 1-inch cubes
- 2 tablespoons fresh dill - chopped, plus more for serving
- kosher salt and freshly ground black pepper - to taste
Instructions
- Set a Dutch oven over medium heat and add the chopped bacon. Cook, stirring occasionally, for 6 to 8 minutes until crisp and the fat has rendered.Use a slotted spoon to lift the bacon onto a paper-towel-lined plate and set aside for garnish. Leave about 1 tablespoon of bacon fat in the pot and pour off any excess.
- Add the butter to the bacon fat and let it melt over medium heat. Stir in the diced onion, celery, and carrots.Cook for 6 to 8 minutes, stirring now and then, until the vegetables are soft and the onion is translucent. Add the minced garlic and cook for 30 to 60 seconds, just until fragrant.
- Sprinkle the flour evenly over the vegetables. Stir constantly for about 1 minute so the flour coats everything and loses its raw smell.The mixture will look thick and paste-like, which is exactly what you want before adding liquid.
- Pour in the stock and clam juice slowly, stirring the whole time to work out any lumps. Add the diced potatoes, bay leaf, Old Bay, and smoked paprika.Bring the pot to a gentle boil, then reduce the heat to a steady simmer. Cover partially and cook for 12 to 15 minutes, until the potatoes are fork-tender.
- Reduce the heat to low so the chowder is barely bubbling. Stir in the corn and the half-and-half.Keep the heat gentle here, because a hard boil after the dairy goes in can cause it to curdle. Let it warm through for 2 to 3 minutes.
- Scatter the cubed salmon over the surface of the chowder. Let it poach in the gently simmering broth for 4 to 5 minutes, stirring only once or twice so the pieces stay whole.The salmon is done when it turns opaque and flakes with light pressure.
- Remove and discard the bay leaf. Stir in the chopped fresh dill and taste for seasoning, adding salt and pepper as needed.Ladle into bowls and top each with the reserved crispy bacon and a little extra dill.
Notes
- Add salmon last: Keep the fish for the final 5 minutes of cooking. Adding it with the potatoes causes it to break into dry threads.
- Cut everything evenly: Uniform ½-inch potato dice cook at the same rate, avoiding half-mushy, half-crunchy pieces.
- Do not skip the clam juice: It is the difference between a salmon soup and an actual chowder with ocean depth. If you must skip it, use seafood or fish stock instead of chicken stock.
- Prevent curdling: Pull the pot off the heat before the dairy fully simmers if your stove runs hot, since residual heat finishes the job without curdling.
- Season at the end: Clam juice, bacon, and Old Bay all carry salt, so wait until everything is in before adjusting.
- Make it thicker: Blend a ladle or two of the potato base before the salmon goes in, or mash a few potato cubes against the side of the pot.
- Reserve some bacon for the top: Stirring it all in softens it, but a sprinkle at serving keeps that crisp contrast.
- Make-ahead method: Cook the chowder through the potato stage, chill it, then add the dairy and salmon fresh when you reheat for the best texture.
- Storage: Refrigerate in an airtight container for up to 3 days. Reheat gently on the stovetop over low heat, stirring often. Avoid microwaving on high.
- Variations: Swap half-and-half for coconut milk for a dairy-free version, stir in flaked hot-smoked salmon at the end, or add cayenne and bell pepper for a Cajun kick.
Nutrition
Serving: 1BowlCalories: 430kcalCarbohydrates: 28gProtein: 29gFat: 23gSaturated Fat: 9gCholesterol: 85mgSodium: 820mgFiber: 3gSugar: 6g
Tried this recipe?Let us know how it was!