Salmon chowder

Ingredients

• 113 g (4 oz)chopped bacon
• 2, slicedleeks
• 2, slicedcelery sticks
• 3, cubedYukon Gold potatoes
• 473 ml (16 oz)chicken stock
• 473 ml (16 oz)water
• 2.5 ml (0.5 tsp)salt
• 2bay leaves
• 2salmon fillets, cubed
• 16 g (2 tbsp)plain flour
• to tasteblack pepper
• 15 g (1 tbsp)butter
• 177 ml (6 oz)double cream
• 2.5 ml (0.5 tsp)lemon zest

Instructions

1. 1

   Cook the bacon

   Cook the chopped bacon in a pan over medium heat for about 5 minutes, or until lightly browned to your liking. Add the sliced leek and celery and cook for another 5 minutes, until softened.

2. 2

   Simmer the potatoes

   Add the cubed potatoes, chicken stock, water, salt and bay leaves to the pot. Bring to a gentle boil, then lower the heat and simmer for 15 minutes, until the potatoes are fully cooked.

3. 3

   Brown the salmon

   While the potatoes cook, put the cubed salmon in a mixing bowl. Coat it with the plain flour and season with black pepper. Melt the butter in a pan over medium heat, then begin browning the salmon.

4. 4

   Finish the chowder

   When the potatoes are cooked, transfer the salmon to the potato pan. Cook for another 5 minutes, then take the pot off the heat and stir in the double cream and lemon zest. Adjust the seasoning as desired and serve warm.

What is salmon chowder?

Chowder is a thick, hearty soup often associated with clams, but it can also be made with other seafood. This version uses salmon with potatoes, bacon and cream for a rich, warming bowl.

The recipe builds flavour in stages: bacon and vegetables form the savoury base, while flour-coated salmon and cream give the finished soup body. Lemon zest adds a fresh note to balance the richness.

Nutrition and macros by portion

The nutrition label shows one serving as written: 2400 calories, 100g protein, 180g carbs, 140g fat.

The potatoes and flour provide most of the carbohydrates, while the salmon contributes protein. Bacon, butter and double cream account for much of the fat, so serve the chowder with a green salad or extra vegetables to balance the meal.

Build a savoury base

Bacon: cook it until lightly browned so its savoury fat can flavour the leeks and celery. There is no need to make it crisp, as it will continue to soften in the chowder.

Leeks and celery: give them the full 5 minutes to soften before adding the liquid. This helps the vegetables meld into the soup rather than remain firm.

Cook the potatoes evenly

Potato cubes: cut them into similarly sized pieces so they become tender at roughly the same time. Yukon Gold potatoes hold their shape while adding a naturally creamy texture.

Simmer: keep the liquid at a gentle simmer for 15 minutes, rather than a vigorous boil. Check a potato with a fork before moving on; it should be tender throughout.

Brown the salmon gently

Flour coating: coat the salmon evenly, then season it with black pepper. The light coating helps the fish brown and contributes body to the chowder.

Pan heat: brown the salmon in butter over medium heat, taking care not to crowd the pan. It will finish cooking in the potato mixture, so avoid overcooking it at this stage.

Finish with cream and lemon

Cream: stir it in only after taking the chowder off the heat, as the method directs. This keeps the finish smooth and prevents the dairy from being boiled.

Lemon zest: add it with the cream for a fragrant lift. Taste and adjust the seasoning before serving, since the bacon and stock can both contribute salt.

Serve it warm

This chowder is substantial enough to serve as a meal on its own. A slice of crusty bread or simple green salad makes a useful accompaniment without competing with the salmon.

Serve soon after adding the cream, while the fish is tender and the broth is hot. Remove the bay leaves before eating.

Recipe notes & tips

• Slice the leeks well and rinse between the layers to remove any grit.
• Keep the potatoes in evenly sized cubes so they cook at a similar rate.
• Use a gentle simmer to help the potatoes cook without breaking apart.
• Brown the salmon in batches if the pan is crowded.
• Take the pot off the heat before stirring in the cream.
• Taste before adding extra salt, particularly if your stock is already seasoned.

Variations

• Add sweetcorn: stir it in with the potatoes for extra sweetness.
• Use vegetable stock: swap it for the chicken stock for a different base.
• Add fresh herbs: finish with chopped dill or parsley for a fresh accent.
• Make it peppery: add extra black pepper just before serving.
• Try smoked salmon: fold it in near the end and reduce the added salt.

Common mistakes to avoid

• Boiling hard: the potatoes can break up; keep the pot at a gentle simmer.
• Uneven potato cubes: some pieces may stay firm while others soften; cut them to a similar size.
• Crowding the salmon pan: the fish may steam instead of brown; cook it in batches if needed.
• Overcooking the salmon: it can turn dry; let it finish gently in the chowder for the stated 5 minutes.
• Boiling after adding cream: the texture may become less smooth; stir the cream in off the heat.

How to store

Cool leftovers promptly and refrigerate in a covered container for up to 2 days. Reheat gently in a saucepan until steaming hot, stirring carefully so the salmon does not break apart; avoid boiling.

Frequently asked questions