THE RECIPE JOURNAL · Main Course
Rich Chowder with Smoked Salmon
This creamy chowder combines hearty potatoes and smoky salmon for a comforting meal that's perfect any time of year. It's easy to make and packed with rich flavors that will warm you up from the inside out.
FROM THE KITCHEN • Rich Chowder with Smoked Salmon
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
FROM OUR VIDEO COLLECTION
Chicken in Penne Pasta
Something delicious to watch next.
01
Step 1
Start by cooking the bacon in a large pot over medium heat. Let it cook for a few minutes so it releases some of its fat, then toss in the onions and celery. Stir everything together and keep cooking until the bacon is nice and crispy and the veggies have softened.
02
Step 2
Next, add the carrots, green onions, and parsley to the pot. Pour in the water and fish stock, then season with salt, pepper, and a bit of dill. Cover the pot and let it simmer gently for about 15 minutes, until the carrots are tender.
03
Step 3
Once the carrots are ready, add the potatoes and let everything simmer for another 20 minutes or so, until the potatoes are soft.
04
Step 4
While the soup is simmering, melt the butter in a small pan over medium heat. Stir in the flour and cook it, stirring constantly, until it turns a light golden brown. Add a splash of milk to loosen the mixture, then pour this roux into the soup. Pour in the rest of the milk and stir everything together, warming it through.
05
Step 5
When the soup starts to thicken up, stir in the white wine if you’re using it. Then mix in the lemon juice, smoked salmon, and corn. Heat it all gently over medium heat until it’s hot but don’t let it boil.
06
Step 6
Finally, ladle the chowder into bowls and enjoy!
Why you’ll love it
This chowder is creamy and comforting with a smoky twist from the salmon. It’s perfect for chilly days when you want something hearty and flavorful. The blend of fresh ingredients and rich broth makes every spoonful satisfying.
How to serve
Serve with crusty bread or warm oyster crackers to soak up the delicious broth. A simple green salad with a light vinaigrette can add a fresh contrast. Garnish with chopped fresh dill or chives for a bright touch.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stove to avoid breaking the cream. This chowder can also be frozen, but the texture of the cream may change slightly after thawing.
