Smoked Salmon Chowder Recipe

Name: Smoked Salmon Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

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
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
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
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.

1846

kcal

Calories

110

Fat

123

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 10 slices bacon, chopped, 2 large onions, finely chopped, 4 stalks celery, finely chopped, 3 carrots, finely chopped, and more.

Yes, Smoked Salmon Chowder falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Smoked Salmon Chowder

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions