I was so happy to see the sun again last weekend when Spring made an appearance here. The temperatures even edged towards the cool-warm range. But don’t be jealous. The clouds and cold have returned. That’s OK because it means soup season will go a little longer and I get to eat more of this salmon chowder. With a little bacon and cream to make this chowder feel rich, can you blame me for wanting to eat more of it? Despite the creamy broth, this chowder is not overly decadent so you can still enjoy it without feeling too bad. And the salmon and corn add a lot of nutritional value.
This is not your typical thick stew-like chowder. The consistency is more like what you think of for soup. Don’t let that deter you from trying this recipe. It is quick and easy to make and cooking the salmon in the soup infuses the broth nicely.
I highly recommend serving this chowder with some oyster crackers. Yes, you can definitely save some calories by forgoing the crackers. However, when it’s cold and miserable outside and you just want something cozy and comforting, this salmon chowder and some oyster crackers are just the ticket.
Prep Time:
Yield:
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PinIngredients
- 1/2 pound red potatoes, scrubbed
- 4 slices thick cut bacon, roughly chopped
- 1 tablespoon olive oil
- 1 cup chopped scallions
- 1 cup frozen corn
- 3 cloves garlic, minced
- 1 teaspoon finely chopped fresh thyme
- 1 bay leaf
- 3 cups milk
- 2/3 cup heavy cream
- 1 to 1 1/2 pounds salmon fillet, skin removed and fish cut into 1-inch pieces
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 teaspoons fresh lemon juice
- Chopped fresh chives, for garnish (optional)
- Oyster crackers, for serving (optional)
Instructions
- Cut potatoes into 1/2-inch cubes, then put into a medium saucepan. Add enough water to cover the potatoes by 1 inch. Add a pinch of salt. Bring water to a boil and cook potatoes until just tender, 8 to 10 minutes. Drain in a colander and set aside.
- Cook bacon in a large heavy pot over moderate heat, stirring occasionally, until crisp, about 8 minutes. Transfer bacon with a slotted spoon to paper towels to drain.
- Pour off all the bacon fat from pot but do not wipe out the pan. Add olive oil to the pan and heat over medium high heat. Add scallions, corn, garlic, and thyme, stirring occasionally, until scallions are tender, about 5 minutes. Add milk, cream, and bay leaf. Bring mixture just to a boil. Reduce heat so that soup is at a low simmer. Then add potatoes, salmon, half of the reserved bacon, salt, and pepper and cook, gently stirring occasionally, until salmon is just cooked through, 5 to 8 minutes. Discard bay leaf. Stir in lemon juice and adjust salt and pepper to taste. Serve chowder with remaining reserved bacon and oyster crackers breaking up any large pieces of salmon with a fork, if desired.
Notes
Recipe from Gourmet Magazine, June 2007.
Salmon and bacon? Fab idea! That meets the tastes of me AND my husband 🙂
Thanks, Nicky. I love salmon and my kids love bacon so it works in our house as well!
Oh yeah, it is still soup season here, too! Love this salmon chowder! Need to try it soon!
Our soup season is definitely too short but I also hate being cold so I guess it works out.
Salmon chowder is hands down my favorite soup. Can you believe I’ve never made it myself??? Pinning this to make ASAP ;} So happy I found your lovely site.
Thanks, Gwen. This recipe is so easy! I hope you enjoy it as much as we do.
What a delicious spin on chowder. You had me at bacon! Thanks for sharing.
Thanks for stopping by. I know what you mean about bacon – it’s my favorite condiment!
I’m hoping that the sun will make an appearance over here sometime soon!!! in the meantime, I’ll just keep looking at this beautiful bowl of salmon chowder! I love salmon so love seeing those big chunks of goodness in there!!! delicious!
Thanks Alice. It’s still really cold today but at least there was sun here.
The oyster cracker sounds like a great idea! A bowl of warm soup is always a necessity in winter here and the salmon made it a whole meal! Thanks for sharing this beautiful recipe. Saved and pinned 🙂
Thanks. I hope you get to try out the chowder this winter.