Recipe Detail

Smoked Salmon Chowder

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  • Brief Description

    "This recipe uses bacon to make the soup taste smoky. If you would like to use smoked salmon, a 6oz filet should be fine and you can skip the bacon parts. Also, I don't use saffron because it is expensive."

  • Main Ingredient

    Smoked Salmon

  • Category:  Soups

  • Cuisine:  American

  • Prep Time:  20 min(s)

  • Cook Time:  30 min(s)

  • Recipe Type:  Public

  • Source:

  • Tags:

  • Notes:

    If you don't want to use bacon but would still like a bit of smoky flavor, try adding some chipotle powder or adobo from canned chipotle peppers.

  • Posted By:  NanaJo

  • Posted On:  Feb 10, 2024

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Number of Servings:


  1. 1 pounds - potatoes cut into 1" cubes
  2. 3 slices - bacon diced
  3. 1/4 cups - butter
  4. 1/4 cups - flour
  5. 2 tablespoons - olive oil
  6. 1 - onion finely chopped
  7. 1 cloves - garlic minced
  8. 4 - carrots diced
  9. 1/2 cups - white wine
  10. 4 cups - water
  11. 1/4 teaspoons - saffron
  12. 1 3/4 cups - cream
  13. 12 ounces - salmon skin removed, 1" cubes
  14. 1 teaspoons - dried thyme
  15. 1 tablespoons - lemon juice
  16. 2 teaspoons - salt
  17. - black pepper to taste


1. Heat 1 Tbsp olive oil in large soup pot. Add the bacon and cook over medium-high heat until crisp. Remove with a slotted spoon and set aside.
2. If necessary, add an additional Tbsp of olive oil to the pot, add onion, garlic and carrot. Saute until onions begin to soften, 8-10 minutes.
3. Add the wine and cook until the alcohol has evaporated. Add water and saffron, if using, and bring to a simmer.
4. Add the cubed potatoes and cook until just tender, about 10 minutes.
5. Melt butter in a small skillet, whisk in the flour and cook until fully incorporated and golden. Add a little hot liquid from the pot to the flour mixture and combine. Then whisk the flour mixture into the soup and simmer until slightly thickened.
6. Stir in the cream, salmon, bacon, lemon juice and seasonings.
7. Simmer 5-8 minutes or until fish is cooked through and beginning to flake. If you prefer your chowder thicker, simmer on medium-low until chowder has thickened, about 15-20 minutes. Do not boil!




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