Salmon Bacon Chowder
Dive into a bowl of pure comfort with this hearty Salmon Bacon Chowder, a rich and creamy dish that's packed with bold flavors and fresh ingredients. This recipe combines crispy, smoky bacon with tender, seared salmon, creating the perfect harmony of land and sea. A medley of diced potatoes, carrots, celery, and onions simmers in a velvety broth, while hints of garlic, thyme, and a splash of heavy cream elevate every spoonful. Topped with crumbled bacon and fresh parsley, this chowder is a wholesome, one-pot wonder ideal for cozy dinners or special gatherings. Serve it piping hot with crusty bread or crackers to soak up every last drop of this irresistible soup. Perfect for seafood and comfort food lovers, this salmon chowder recipe will warm both heart and palate!
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Recipe Information
Ingredients
- 6 slices bacon
- 1 lb salmon fillets
- 2 tbsp unsalted butter
- 1 medium, diced yellow onion
- 2 diced celery stalks
- 2 medium, diced carrots
- 3 minced garlic cloves
- 2 tbsp all-purpose flour
- 4 cups chicken broth
- 3 medium, peeled and diced russet potatoes
- 1 cup heavy cream
- 1 tsp fresh thyme leaves
- 1 bay leaf
- 1 tsp (to taste) salt
- 0.5 tsp (to taste) black pepper
- 2 tbsp, chopped (optional for garnish) fresh parsley
Instructions
In a large, heavy-bottomed pot or Dutch oven, cook the bacon over medium heat until crispy. Remove the bacon from the pot and place it on a paper towel-lined plate. Reserve 2 tablespoons of the bacon drippings in the pot.
Season the salmon fillets with a pinch of salt and pepper. Sear the salmon in the bacon drippings over medium-high heat for 2 minutes per side, or until lightly browned. Remove the salmon from the pot, and set aside.
Reduce the heat to medium, and add the unsalted butter to the pot. Once melted, add the diced onion, celery, and carrots. Sauté for 5 minutes, stirring occasionally, until softened.
Add the minced garlic and cook for another minute until fragrant.
Sprinkle the all-purpose flour over the vegetables and stir well to coat. Cook for 1-2 minutes to eliminate the raw flour taste.
Gradually pour in the chicken broth while stirring to prevent lumps. Bring the mixture to a simmer.
Add the diced potatoes, thyme leaves, and bay leaf to the pot. Simmer for 15-20 minutes, or until the potatoes are tender.
Flake the seared salmon into bite-sized pieces, removing any skin. Add the salmon to the pot, along with the heavy cream. Stir gently to combine.
Crumble the crispy bacon and stir it into the chowder, reserving a small portion for garnish if desired.
Simmer the chowder on low heat for another 5 minutes to allow the flavors to meld. Season with additional salt and black pepper to taste.
Remove the bay leaf before serving. Ladle the chowder into bowls and garnish with fresh parsley and reserved bacon crumbles, if desired.
Serve hot with crusty bread or crackers on the side.
Nutrition Facts
Calories |
470 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.6 g | 37% | |
| Saturated Fat | 12.6 g | 63% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 88 mg | 29% | |
| Sodium | 901 mg | 39% | |
| Total Carbohydrate | 26.0 g | 9% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 3.0 g | ||
| Protein | 23.8 g | 48% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 48 mg | 4% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 767 mg | 16% | |
*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.
