A creamy chowder is packed with rich, smoky flavors that make every bite comforting and satisfying. It’s perfect for warming up on a chilly day or impressing guests with something a little different.
Prep Time20 min
Cook Time1 hr
Total Time1 hr 20 min
Difficulty
Hard
Chef Tips
Use fresh or quality smoked salmon for the best flavor.
Simmer the chowder gently to avoid curdling the cream.
Add chopped fresh herbs like dill or parsley at the end for brightness.
Ingredients
0/17
Why You'll Want This Again
This chowder is rich and comforting, perfect for chilly days. The smoky flavor of the salmon adds depth, while the creamy broth makes every bite satisfying. It’s a hearty meal that feels special yet is easy to prepare.
Step 1
Cook the bacon in a large pot over medium heat. Let it cook for a few minutes so some of the fat renders out, then toss in the onions and celery. Keep stirring everything until the bacon is nice and crispy and the veggies have softened.
Step 2
Add the carrots, green onions, and parsley to the pot. Pour in the water and fish stock, then season with salt, pepper, and dill. Cover the pot and let it simmer gently on low heat until the carrots are tender, about 15 minutes. After that, throw in the potatoes and keep simmering for another 20 minutes or so, until they’re soft.
Step 3
While the soup is simmering, melt the butter in a small skillet over medium heat. Stir in the flour until it forms a smooth paste and cook it a bit until it turns a light brown. Slowly add a splash of milk to loosen the roux, then pour this mixture back into the soup. Add the rest of the milk and stir everything together, warming it through.
Step 4
Once the soup has thickened a bit, stir in the white wine if you’re using it. Add the lemon juice, smoked salmon, and corn, then cook over medium heat just until everything is heated through—avoid boiling. Serve it up warm and enjoy!
185
people cooked this recipe
ByDaniel Wilson
Daniel focuses on practical recipes with clear steps and familiar ingredients.
Serving Ideas For Every Meal
Serve with crusty bread or buttery crackers to soak up the creamy broth. A simple green salad with a light vinaigrette pairs well to balance the richness of the chowder.
Leftover Care Tips
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove, stirring often to keep the cream smooth and prevent it from separating.
Frequently Asked Questions
Can I use fresh salmon instead of smoked salmon?
Yes, but fresh salmon will change the flavor and texture. You may want to cook it separately and add it at the end.
What can I substitute for fish stock if I don’t have any?
You can use vegetable broth or chicken broth as a substitute, though the flavor will be milder.
Is it necessary to add white wine?
No, the white wine is optional and adds a subtle acidity, but the chowder will still be delicious without it.
Can I make this chowder dairy-free?
To make it dairy-free, substitute butter with a plant-based alternative and use a non-dairy milk like almond or oat milk.
How do I store leftovers and how long do they last?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove to avoid curdling.
Can I freeze this chowder?
Yes, but cream-based soups may separate when thawed. Stir well and reheat slowly to help restore texture.
What can I use instead of bacon for a vegetarian option?
Try smoked paprika or liquid smoke for a smoky flavor, and sauté mushrooms or smoked tofu for texture.
How thick should the chowder be after adding the roux?
It should be creamy and slightly thickened but still spoonable—thick enough to coat the back of a spoon.
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