Creamy and Comforting Homemade Salmon Chowder

Ingredients

• 4 slicesthick-cut bacon, diced
• 28 g (2 tablespoons)unsalted butter
• 1 mediumyellow onion, finely chopped
• 2 ribscelery, finely chopped
• 3 clovesgarlic, minced
• 30 g (1/4 cup)plain flour
• 710 ml (3 cups)low-sodium seafood or chicken broth
• 680 g (1.5 pounds)Yukon Gold potatoes, peeled and cut into 1.3 cm (1/2-inch) cubes
• 240 ml (1 cup)double cream
• 1 teaspoon, plus more to tastekosher salt
• 1/2 teaspoonfreshly ground black pepper
• 450 g (1 pound)skinless salmon fillet, cut into 2.5 cm (1-inch) cubes
• 15 g (1/4 cup)fresh dill, chopped
• 8 g (2 tablespoons)fresh parsley, chopped
• 15 ml (1 tablespoon)fresh lemon juice

Instructions

1. 1

   Cook the bacon

   Set a Dutch oven or heavy-based pot over medium heat. Add the diced bacon and cook for about 6–8 minutes, until crisp. Lift it out with a slotted spoon, leaving the rendered fat in the pot.

2. 2

   Soften the vegetables

   Add the butter to the bacon fat. Once melted, add the onion and celery and cook for about 5–7 minutes, until softened. Stir in the garlic and cook for 1 more minute, until fragrant.

3. 3

   Make the roux

   Sprinkle the flour over the vegetables and cook for 2 minutes, stirring constantly.

4. 4

   Add broth and potatoes

   Gradually whisk in the broth until smooth. Bring it to a simmer, then add the potatoes, 1 teaspoon of salt and 1/2 teaspoon of pepper.

5. 5

   Simmer the potatoes

   Lower the heat to keep the soup at a gentle simmer. Partially cover and cook for 10–12 minutes, or until the potatoes are tender.

6. 6

   Cook the salmon

   Turn the heat to low and slowly stir in the cream. Add the salmon cubes and cook gently for 3–5 minutes, until opaque and easy to flake. Do not let the chowder boil.

7. 7

   Finish and serve

   Take the pot off the heat and stir in the dill, parsley and lemon juice. Taste and adjust the seasoning, then serve straight away with the crisp bacon as a garnish.

What is salmon chowder?

Chowder is a hearty soup associated with American cooking, often made with potatoes and a rich, creamy or thickened broth. This version pairs salmon with bacon and aromatics for a substantial one-pot meal.

A flour-thickened broth gives the soup body, while dill and lemon brighten the cream and fish. Yukon Gold potatoes hold their shape while becoming tender.

Nutrition and macros by portion

The nutrition label shows one serving as written: 720 calories, 34g protein, 51g carbs, 43g fat.

The potatoes and flour provide most of the carbohydrates, while the cream, butter and bacon contribute much of the fat. Salmon supplies most of the protein. Serve a bowl with a green salad or other vegetables for a more balanced plate.

Building the flavour base

Bacon first: cooking it until crisp renders fat that carries savoury flavour into the vegetables. Keep that fat in the pot, then add the butter for the onion, celery and garlic.

Flour next: stirring it with the softened vegetables for 2 minutes cooks out its raw taste and helps thicken the broth. Whisk the liquid in gradually to keep the mixture smooth.

Getting the potatoes tender

Even cubes: cutting the potatoes into roughly 1.3 cm pieces helps them cook at a similar rate. Partially covering the pot lets them simmer in the broth without losing too much liquid.

Check the centres with a fork after 10 minutes. They should be tender, but not falling apart, before you add the cream and salmon.

Cooking the salmon gently

Low heat: stir in the cream, then add the salmon and let it cook gently for 3–5 minutes. The cubes are ready when opaque and easy to flake.

Avoid boiling once the cream and fish are in the pot. A gentle simmer helps keep the salmon moist and prevents the creamy broth from becoming rough.

Fresh herbs and lemon

Dill: its fresh, slightly anise-like flavour complements salmon and cream. Parsley adds a mild herbal note.

Lemon: stirring in the juice off the heat gives the chowder a fresh finish. Taste before adding more salt, since bacon and broth can already contribute saltiness.

Serving the chowder

Serve it as soon as it is ready, with the crisp bacon scattered over the top so it keeps its texture. Crusty bread or simple crackers make useful accompaniments for the creamy broth.

A crisp green salad or lightly dressed vegetables can add freshness alongside the rich soup.

Recipe notes & tips

• Cut the potatoes and salmon into evenly sized pieces so they cook at a similar pace.
• Whisk the broth in gradually to help prevent lumps forming in the flour mixture.
• Keep the pot at a gentle simmer while the potatoes cook.
• Lower the heat before adding the cream and salmon.
• Taste the chowder before adding extra salt, especially if your bacon or broth is salty.
• Add the bacon garnish just before serving to preserve its crispness.

Variations

• Use another potato: waxy potatoes can stand in for Yukon Golds and hold their shape well.
• Swap the broth: use seafood broth for a more pronounced seafood flavour or chicken broth for a milder base.
• Add sweetcorn: stir in corn with the potatoes for a touch of sweetness.
• Change the herbs: use extra parsley if you do not have fresh dill.
• Make it less rich: replace some of the cream with additional broth.
• Add a little heat: finish with a pinch of chilli flakes.

Common mistakes to avoid

• Rushing the roux: cook the flour with the vegetables for the full 2 minutes, stirring so it loses its raw taste.
• Adding broth all at once: whisk it in gradually to help the mixture stay smooth.
• Cutting uneven potato cubes: make them similar in size so they become tender together.
• Boiling after adding cream: keep the heat low to protect the creamy texture.
• Overcooking the salmon: check after 3 minutes and stop when it is opaque and flakes easily.
• Salting too soon: taste at the end and adjust, as the bacon and broth may already be salty.

How to store

Refrigerate leftovers in a covered container for up to 2 days. Reheat gently in a saucepan over low heat, stirring occasionally, and avoid boiling so the salmon and cream stay in good condition.

Frequently asked questions