Seattle Salmon Chowder
Dive into the comforting flavors of the Pacific Northwest with this hearty Seattle Salmon Chowder. Packed with tender chunks of fresh salmon, smoky bacon, and creamy potatoes, this soul-warming chowder offers a perfect balance of rich and savory. Infused with aromatic thyme, smoked paprika, and a touch of cream, it’s a one-pot wonder that brings out the best of coastal cuisine. The addition of fish stock deepens the flavor, while a garnish of fresh parsley and a squeeze of lemon add a vibrant finish. Ideal for cozy dinners or entertaining, this 40-minute recipe is as satisfying as it is simple to prepare. Perfectly suited for seafood lovers, "Seattle Salmon Chowder" is your ultimate go-to for a creamy, flavorful comfort food experience!
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Recipe Information
Ingredients
- 2 tablespoons unsalted butter
- 4 slices bacon (chopped)
- 1 medium yellow onion (finely diced)
- 2 stalks celery stalks (diced)
- 3 cloves cloves of garlic (minced)
- 2 tablespoons all-purpose flour
- 4 cups fish stock (or chicken stock)
- 1 cup heavy cream
- 3 medium russet potatoes (peeled and diced)
- 1 pound salmon fillet (skin removed, cut into bite-sized pieces)
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley (chopped, for garnish)
- 4 pieces lemon wedges (for serving)
Instructions
In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped bacon and cook until crispy, about 5-7 minutes. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.
Add the diced onion and celery to the pot. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
Sprinkle the flour over the vegetables and stir to coat. Cook for 1-2 minutes, allowing the flour to toast slightly.
Gradually pour in the fish stock while stirring to ensure there are no lumps. Bring the mixture to a gentle simmer.
Add the diced potatoes, thyme, smoked paprika, salt, and black pepper to the pot. Cover and simmer for 15-20 minutes, or until the potatoes are tender.
Reduce the heat to low and stir in the heavy cream. Add the salmon pieces to the chowder and cook for 5-7 minutes, or until the salmon is just cooked through and flaky.
Taste the chowder and adjust the seasoning with more salt or pepper if needed.
Ladle the chowder into bowls and garnish with the crispy bacon and chopped parsley. Serve with lemon wedges on the side for a fresh pop of citrus.
Nutrition Facts
Calories |
2956 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 191.6 g | 246% | |
| Saturated Fat | 85.1 g | 426% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 638 mg | 212% | |
| Sodium | 7278 mg | 316% | |
| Total Carbohydrate | 151.6 g | 55% | |
| Dietary Fiber | 16.7 g | 60% | |
| Total Sugars | 14.5 g | ||
| Protein | 138.6 g | 277% | |
| Vitamin D | 59.6 mcg | 298% | |
| Calcium | 304 mg | 23% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 5394 mg | 115% | |
*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.
