As the temperatures drop and the first whispers of winter fill the air, nothing beats the comforting embrace of a warm, creamy bowl of chowder. My journey to perfecting this Creamy Salmon Chowder with Bacon and Potatoes began on one of those chilly evenings when I craved something hearty yet light. The idea of combining delicate salmon with the rich crunch of crispy bacon just felt right.
Picture this: each spoonful teases your taste buds with a medley of textures and flavors—the creaminess bringing warmth while the smoky bacon adds depth, and the tender potatoes provide heartiness. This dish is everything you want from a comfort food but with a delightful seafood twist.
Whether you’re looking to impress guests or simply unwind at home, this chowder has a magical way of transforming an ordinary day into something special. Best of all? It’s quick to prepare, so you can savor the result of your efforts in no time. Grab your stockpot, and let’s dive into this cozy culinary adventure!
Why is Salmon Chowder a must-try?
Comforting warmth: This chowder is the epitome of comfort food, providing a rich, creamy embrace that warms you from the inside out.
Seafood delight: Delicate salmon mingles beautifully with smoky bacon, delivering a unique flavor profile that stands out in any gathering.
Quick and easy: With straightforward steps, you’ll whip up this chowder in no time, making it perfect for busy weeknights or spontaneous dinner parties.
Versatile choices: Customize it by using different seafood or veggies, ensuring it suits everyone’s palate.
Perfect pairing: Serve alongside crusty bread for a complete meal that invites you to savor every spoonful—check out tips on serving suggestions.
Salmon Chowder Ingredients
For the Chowder Base
• Unsalted Butter – Adds richness; use salted butter if unavailable and reduce added salt.
• Bacon – Provides a salty, smoky flavor; swap for turkey bacon for a lighter version.
• Green Onions – Adds freshness; reserve some for garnish to enhance presentation.
• Celery – Contributes crunch and flavor depth; essential for a hearty base.
• Yellow Onion – Enhances the aromatic base; caramelizes beautifully for a sweeter flavor.
• Jalapeño – Adds heat and complexity; omit for a milder chowder or use a bell pepper for flavor without spice.
• Garlic – Infuses savoriness and aroma; avoid burning for the best flavor.
For the Soup
• Seafood or Chicken Stock – Forms the chowder’s base; homemade stock yields the best flavor.
• Russet Potatoes – Provides texture and heartiness; Yukon gold potatoes can give a creamier consistency.
• Fine Sea Salt – Enhances all flavors; adjust according to the saltiness of other ingredients.
• Black Pepper – Adds warmth and spice; you can add more for serving if desired.
For Thickening
• Cornstarch – Thickens the chowder; use flour as an alternative thickener if needed.
• Frozen Corn – Sweetens and adds texture; fresh corn can substitute when in season.
For Creaminess
• Heavy Cream – Delivers creaminess and richness; half-and-half is a lighter alternative.
• Salmon – The star of the dish, offering a delicate flavor and flaky texture; you can use other white fish like cod but adjust the cooking time accordingly.
This Salmon Chowder is sure to bring warmth and comfort to your kitchen!
How to Make Salmon Chowder
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Melt the Butter: In a large heavy stockpot, melt the unsalted butter over medium heat. Add the bacon and cook until crispy, about 8 minutes. Remove the bacon and set aside, keeping the flavorful bacon fat in the pot.
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Sauté the Vegetables: Add the reserved green onions, celery, yellow onion, jalapeño, and garlic to the pot. Sauté until the onions are soft, approximately 5 minutes, releasing their delicious aromas.
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Simmer the Base: Pour in your choice of seafood or chicken stock and add the russet potatoes along with the crispy bacon. Season with fine sea salt and black pepper. Let it simmer until the potatoes are tender, roughly 15 minutes.
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Thicken the Chowder: Create a cornstarch slurry by mixing it with water. Stir it into the chowder and bring to a gentle boil for about 2 minutes until thickened.
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Complete the Chowder: Lower the heat to a gentle simmer. Stir in the frozen corn and heavy cream, then add the salmon. Simmer until the salmon is cooked through, which should take about 10 minutes.
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Serve and Garnish: Ladle the scrumptious chowder into bowls, garnishing with reserved green onions and additional jalapeños if desired.
Optional: Pair with crusty bread for the perfect meal.
Exact quantities are listed in the recipe card below.
What to Serve with Salmon Chowder?
Nothing complements the rich and creamy flavors of chowder quite like relatable side dishes to enhance your meal experience.
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Crusty Bread: A must-have for sopping up every drop of that creamy chowder, this bread adds a comforting crunch and warmth.
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Green Salad: A light, zesty salad with a citrus vinaigrette brings a refreshing contrast, balancing the chowder’s richness and adding vibrant colors to your table. It’s a perfect way to include some fresh greens!
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Garlic Bread: The toasty warmth of garlic bread pairs beautifully, infusing every bite with savory flavor while giving that delightful, buttery crunch.
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Roasted Vegetables: Sweet and caramelized roasted vegetables, like carrots and bell peppers, provide an earthy touch that complements the savory notes of the chowder—adding a bit of color never hurts!
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Coleslaw: Crisp and tangy coleslaw offers a delightful crunch that contrasts wonderfully with the creaminess of the chowder, while sprinkling on some fresh herbs can elevate the flavors.
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White Wine: A chilled glass of Sauvignon Blanc or Chardonnay brings refreshing acidity that cleanses your palate between bites, enhancing the flavors of both the seafood and the smoky bacon.
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Dessert: End your meal on a sweet note with a light fruit sorbet or a creamy panna cotta. Both options provide a refreshing finish that matches the warming nature of the chowder.
Explore these pairs to create a meal that’s as comforting as a cozy evening by the fireplace!
Expert Tips for Salmon Chowder
• Careful Salmon Cooking: Avoid overcooking the salmon; it should flake easily but remain tender. This is crucial for a perfect Salmon Chowder.
• Crispy Bacon Secret: Cook the bacon until perfectly crispy before adding it back. This adds a delightful crunch that complements the creamy soup.
• Texture Matters: Cooking the potatoes until just tender will ensure they maintain some bite. Avoid mushiness to keep the chowder’s texture appealing.
• Slurry Shake: Ensure your cornstarch slurry is mixed properly to avoid clumps. This helps achieve a luxuriously creamy Salmon Chowder without any grit.
• Stock Selection: If you use store-bought stock, opt for low-sodium versions to control the overall saltiness of your chowder without sacrificing flavor.
Salmon Chowder Variations
Feel free to customize this chowder to suit your taste buds and dietary needs!
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Turkey Bacon: Swap traditional bacon for turkey bacon to cut down on fat while keeping that smoky essence.
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Vegetable Delight: Add chopped carrots or bell peppers to boost nutrients and add vibrant colors, creating a gorgeous bowl of chowder.
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Creamy Dream: For an even creamier texture, consider adding a splash of cream cheese along with the heavy cream for an extra indulgent finish.
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Different Seafood: Mix it up! Use shrimp or crab instead of salmon for a delightful seafood medley that brings the ocean to your table.
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Spicy Kick: If you like things a bit spicy, toss in some diced green chili peppers or an extra jalapeño for a thrilling heat level that warms you from the inside.
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Herb Infusion: Fresh herbs like dill or parsley stirred in at the end will elevate this chowder, adding a fragrant freshness that beautifully complements the richness.
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Smoky Flavor: For an extra depth of flavor, try adding a touch of smoked paprika; it’ll enhance that comforting smokiness that pairs wonderfully with salmon.
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Gluten-Free: If you’re watching carbs, simply use cornstarch for thickening as suggested, and ensure your stock is gluten-free!
With these variations, you can easily personalize your Salmon Chowder and make each bowl uniquely your own!
Storage Tips for Salmon Chowder
Fridge: Store leftover salmon chowder in an airtight container for up to 3 days. Make sure it cools down to room temperature before sealing to maintain freshness.
Freezer: If you want to freeze your chowder, transfer it to a freezer-safe container and freeze for up to 3 months. Leave some space for expansion as it freezes.
Reheating: When ready to enjoy, thaw overnight in the fridge and reheat gently on the stovetop over low heat. Stir frequently to avoid separation, adding a splash of cream if needed.
Make-Ahead: You can prepare the base of the chowder a day ahead and add salmon just before serving for optimal freshness and flavor.
Make Ahead Options
These Salmon Chowder preparations are perfect for busy home cooks looking to save time during the week! You can chop the vegetables—like green onions, celery, and jalapeño—up to 24 hours in advance, storing them in the fridge to keep them fresh. Additionally, you can cook the bacon and prepare the chowder base (steps 1-3) up to 3 days ahead; just refrigerate the base and reheat gently before continuing with the thickening and finishing steps. To maintain the chowder’s creamy texture, avoid adding the heavy cream and salmon until you’re ready to serve. Simply warm the base, whisk in the cornstarch slurry, and mix in the cream and salmon, ensuring a delicious, comforting meal with minimal effort!
Salmon Chowder Recipe FAQs
How do I choose the right salmon for chowder?
Absolutely! When selecting salmon, look for fillets that are vibrant in color, preferably a bright orange or pink hue. The flesh should be firm to the touch and have a slightly shiny appearance. Avoid any fish with dark spots or an off smell, as these can indicate spoilage. Fresh, wild-caught salmon is often the best choice for flavor and sustainability.
How should I store leftover salmon chowder?
Very good question! Store leftover salmon chowder in an airtight container in the refrigerator for up to 3 days. Make sure it cools to room temperature before sealing to preserve freshness. If you notice it thickening in the fridge, simply add a splash of water or cream when reheating for a creamy consistency.
Can I freeze salmon chowder?
Certainly! If you’d like to freeze your chowder, transfer it to a freezer-safe container and freeze for up to 3 months. Be sure to leave some space at the top of the container to allow for expansion as it freezes. When you’re ready to enjoy it, thaw it overnight in the fridge, then reheat gently, stirring regularly to restore its creamy texture.
What if my salmon chowder is too thick?
No worries! If your chowder turns out thicker than desired, simply thin it out by adding a splash of seafood or chicken stock and stirring until you reach your preferred consistency. If you don’t have stock, water will work in a pinch. Just be careful to adjust the seasoning afterward, as you may need to add a little salt.
Is this chowder suitable for those with seafood allergies?
Absolutely not! This chowder features salmon as its primary protein, which means it is not suitable for those with seafood allergies. However, you can adapt the recipe by using diced chicken or even tofu to maintain a creamy texture without the seafood if desired. Always verify that any substitutes are safe for your dietary needs.
How can I enhance the flavor of my chowder?
For an extra flavor boost, consider adding herbs like dill or thyme during the final simmer. You can also integrate smoked paprika for a little touch of warmth or lemon juice just before serving to brighten the overall taste. Herbs and spices elevate the chowder significantly, so feel free to experiment!
Salmon Chowder Recipe FAQs.
Creamy Salmon Chowder Bursting with Flavor and Comfort
Ingredients
Equipment
Method
- In a large heavy stockpot, melt the unsalted butter over medium heat. Add the bacon and cook until crispy, about 8 minutes. Remove the bacon and set aside, keeping the flavorful bacon fat in the pot.
- Add the reserved green onions, celery, yellow onion, jalapeño, and garlic to the pot. Sauté until the onions are soft, approximately 5 minutes.
- Pour in your choice of seafood or chicken stock and add the russet potatoes along with the crispy bacon. Season with fine sea salt and black pepper. Let it simmer until the potatoes are tender, roughly 15 minutes.
- Create a cornstarch slurry by mixing it with water. Stir it into the chowder and bring to a gentle boil for about 2 minutes until thickened.
- Lower the heat to a gentle simmer. Stir in the frozen corn and heavy cream, then add the salmon. Simmer until the salmon is cooked through, which should take about 10 minutes.
- Ladle the chowder into bowls, garnishing with reserved green onions and additional jalapeños if desired.