Red Potato Salmon Chowder

Ingredients

• 1.13 kg (2 1/2 pounds)red potatoes
• 3 stripsbacon, diced
• 1 smallonion, diced
• 2 stalkscelery, diced
• 950 ml (4 cups)milk
• 710 ml (3 cups)chicken broth
• 2 tbspdried parsley
• 1/2 tspsalt
• 1/4 tsppepper
• 57 g (1/4 cup)salted butter
• 6 tbspflour
• 240 ml (1 cup)milk
• 120 ml (1/2 cup)cream
• 225 g (1 1/2 cups)cooked salmon, cut into chunks

Instructions

1. 1

   Cook the potatoes

   Scrub and dice the potatoes, then put them in a large pot and cover with water. Add about 1 tablespoon of salt and cook until crisp-tender. Drain and set aside.

2. 2

   Soften the vegetables

   Cook the diced bacon in a large soup pot over medium heat. Pour off all but 1 tablespoon of fat, then add the onion and celery and sauté until crisp-tender.

3. 3

   Heat the broth

   Add the 950 ml milk, chicken broth, parsley, salt and pepper. Warm over medium-low heat, stirring often.

4. 4

   Thicken the milk

   Meanwhile, melt the butter in a saucepan. Whisk in the flour, then whisk in the 240 ml milk and cream. Cook over medium heat, whisking, until thick and creamy. Let it boil for at least 1 minute to cook out the flour taste, then slowly stir it into the soup pot.

5. 5

   Add salmon

   Stir in the cooked salmon and potatoes, then heat the chowder through. Garnish with extra bacon and parsley if desired.

What is red potato salmon chowder?

Chowder is a hearty American soup, often made with a creamy base and substantial pieces of vegetables or seafood. This version brings together red potatoes, cooked salmon and bacon in a milk-based broth.

The method builds flavour in stages: bacon and vegetables start the soup, while a separately thickened milk-and-cream mixture gives the broth body. Adding the salmon near the end helps keep its chunks intact.

Nutrition and macros by portion

The nutrition label shows one serving as written: 317 calories, 13g protein, 29g carbs, 17g fat.

The potatoes and flour provide much of the carbohydrate, while butter, bacon, milk and cream contribute fat. Salmon and milk supply protein, with bacon adding some too. Pair a bowl with a green salad or steamed vegetables for a fresh contrast.

Why red potatoes work

Red potatoes hold their shape well when cooked, so the finished chowder has distinct tender chunks rather than a fully mashed texture. Dice them evenly to help them cook at a similar pace.

The recipe cooks the potatoes separately before adding them to the soup. Drain them well so excess cooking water does not thin the chowder.

Build flavour with bacon

Bacon supplies the first layer of savoury flavour and leaves fat for cooking the onion and celery. Keeping about 1 tablespoon in the pot gives the vegetables enough fat to sauté without making the soup excessively greasy.

Cook the vegetables until crisp-tender, as directed, rather than browning them heavily. They will warm again in the broth.

Thicken the chowder smoothly

The butter and flour form the base of a thickening mixture. Whisk in the milk and cream gradually and keep whisking as it heats to help prevent lumps.

Let the mixture boil for at least 1 minute before adding it to the soup. Stir it in slowly so the creamy base blends evenly with the broth.

Keep the salmon in chunks

Use cooked salmon cut into chunks, and fold it in only after the potatoes and thickened broth are ready. Gentle stirring and brief heating help the fish stay in pieces.

Heat the chowder through rather than boiling it vigorously after adding the salmon. The recipe gives no exact final temperature or extra cooking time, so use the warmth of the soup as your cue.

Serving and timing

The stated total time is 50 minutes, with potato cooking and the creamy thickener prepared alongside the soup base. Having the vegetables diced and the cooked salmon ready makes it easier to move through those stages.

Serve the chowder hot, with extra bacon and parsley if you like. Bread or a simple green salad makes a fitting accompaniment without competing with the creamy soup.

Recipe notes & tips

• Cut the potatoes into evenly sized pieces so they become tender at roughly the same time.
• Save about 1 tablespoon of bacon fat in the soup pot and drain off the rest.
• Stir often while warming the broth and milk over medium-low heat.
• Whisk the flour into the melted butter before adding the milk and cream.
• Fold the salmon in gently to help its chunks hold together.
• Add the optional bacon and parsley garnish just before serving.

Variations

• Fresh herbs: Replace the dried parsley with chopped fresh parsley to finish the soup.
• Extra vegetables: Add diced carrot alongside the onion and celery, allowing it to soften with them.
• Smokier flavour: Use smoked cooked salmon for a more pronounced smoky note.
• More salmon: Increase the cooked salmon for a fish-forward bowl.
• Peppery finish: Add a little extra pepper at the table to suit your taste.

Common mistakes to avoid

• Overcooking the potatoes: Cook them only until crisp-tender so they keep their shape in the chowder.
• Leaving too much bacon fat: Drain off all but about 1 tablespoon before adding the vegetables.
• Lumpy thickener: Whisk continuously as you add the milk and cream to the butter and flour.
• Skipping the boil: Let the thickened mixture boil for at least 1 minute to remove the raw flour taste.
• Breaking up the salmon: Stir it in gently and avoid vigorous boiling once it is in the pot.

How to store

Cool leftovers promptly and store them in a covered container in the fridge for up to 3 days. Reheat gently in a saucepan, stirring occasionally; avoid a hard boil, which can break up the salmon and affect the creamy texture.

Frequently asked questions