Chunky Salmon Chowder
Warm up your taste buds with this hearty and comforting Chunky Salmon Chowder, a rich and creamy soup perfect for cozy family dinners or chilly evenings. Featuring tender chunks of fresh salmon, crispy bacon, and a medley of diced golden potatoes, carrots, and celery, this chowder combines wholesome ingredients with a velvety texture you’ll love. A touch of fresh thyme and garlic infuses every spoonful with savory depth, while a blend of heavy cream and milk creates a luscious, silky base. Simple to prepare in just under an hour, this one-pot wonder is a satisfying and flavorful meal that pairs beautifully with crusty bread or crackers. Garnished with crispy bacon and chopped parsley for a pop of color and crunch, this salmon chowder is the ultimate comfort food for seafood lovers.
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 1 pound salmon fillets (skinless)
- 4 slices bacon
- 2 tablespoons unsalted butter
- 1 medium yellow onion (diced)
- 2 celery stalks (diced)
- 1 medium carrot (diced)
- 3 garlic cloves (minced)
- 3 medium golden potatoes (diced)
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 1 cup whole milk
- 2 tablespoons all-purpose flour
- 1 teaspoon fresh thyme leaves
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley (chopped, for garnish)
Instructions
Cut the salmon into 1-inch chunks and set aside.
In a large pot or Dutch oven, cook the diced bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside on a paper towel-lined plate, leaving the bacon grease in the pot.
Add the butter to the pot with the bacon grease. Once melted, add the diced onion, celery, and carrot. Cook for 5 minutes, stirring frequently, until softened.
Stir in the minced garlic and cook for 1 additional minute, until fragrant.
Add the diced potatoes, thyme, salt, and pepper to the pot. Pour in the chicken or vegetable broth. Bring the mixture to a boil, then reduce the heat to a simmer. Cook for 15-20 minutes, or until the potatoes are fork-tender.
In a small bowl, whisk together the heavy cream, milk, and flour until smooth and lump-free. Gradually stir the mixture into the pot, allowing it to thicken for 5 minutes.
Gently add the salmon chunks to the chowder. Simmer for 5-7 minutes, or until the salmon is cooked through and flaky.
Taste the chowder and adjust seasonings, if needed.
Serve hot, garnished with the crispy bacon bits and chopped fresh parsley.
Nutrition Facts
Calories |
471 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.0 g | 40% | |
| Saturated Fat | 14.3 g | 72% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 111 mg | 37% | |
| Sodium | 1082 mg | 47% | |
| Total Carbohydrate | 22.9 g | 8% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 5.2 g | ||
| Protein | 23.8 g | 48% | |
| Vitamin D | 10.6 mcg | 53% | |
| Calcium | 95 mg | 7% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 883 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
