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This scrumptious chowder is one of the most satisfying ways we know to get your omega-3s, and it's a great way to warm up a chilly evening. Make it a day ahead for company, reheating gently without boiling.
- 3 slices bacon, diced (pork, turkey or vegetarian)
- 1 large yellow onion, diced
- 2 stalks celery, diced
- 2 large Russet potatoes, peeled and diced
- 2 carrots, diced
- 2 Cups low-sodium chicken or vegetable broth
- 1/2 Cup whole milk
- 1/2 Cup half-and-half
- 1 1/2 Pound salmon fillet, skin removed and cut into 1-inch cubes
- 1/4 Cup chopped fresh parsley
- 1/2 Teaspoon dried dill
- 1/2 Teaspoon salt
- Black pepper, to taste
- 1 Tablespoon minced fresh chives for garnish
Calories Per Serving456
Folate equivalent (total)66µg17%
- olive oil spray
- 4 strips center cut bacon
- 2 short stalks celery, sliced
- 2 medium carrots, sliced into half moons
- 1 medium onion, diced
- 2 cloves garlic, minced
- kosher salt
- 2 tablespoon unbleached all-purpose flour
- 3 cups unsalted chicken stock or low-sodium chicken broth
- 1 (8 ounce) bottle or 1 cup clam juice
- 2 russet potatoes, peeled and chopped
- 1 bay leaf
- 1-1/2 teaspoons old bay seasoning
- 1 cup half and half
- 3/4 cup sweet corn
- 1-1/2 pounds wild caught salmon, diced into 1-1/2 to 2-inch pieces
- freshly ground black pepper
- fresh dill, for serving
- Spray the bottom of your dutch oven with olive oil and add the chopped bacon. Heat over medium and cook until crispy. Once crispy, use a slotted spoon to remove and transfer the bacon to a paper towel lined paper plate.
- To the bacon fat, add the diced onion, carrot, celery and garlic with a pinch of kosher salt. Stir and cook until tender, about 8 minutes.
- Sprinkle in the flour, stir and cook 1 to 2 minutes.
- Next pour in the broth and clam juice. Add in the potatoes, bay leaf and old bay seasoning. Stir, cover and bring to a boil. Reduce and simmer the potatoes for 15 minutes.
- Then add 2 ladles of the soup (avoiding the bay leaf!) and add to a blender. Puree until smooth and add it back to the soup along with the corn, half & half and salmon. Cover and cook 15 mintues or until the fish easily flakes.
- Add teh bacon and 1 tablespoon chopped dill and season the soup with kosher salt and freshly ground black pepper to taste. For me I used 1-1/2 to 2 teaspoons kosher salt.
- Serve with oyster crackers or torn bread.
Reviews ( 7 )
Awesome Recipe! The best salmon chowder I've ever had. I used Smoked Salmon at the end and loved every slurp! I don't usually leave feedback, but this was so good I had to let you know how much we loved it!
I made this last night with a few minor changes changes. I mistakenly thought that I had bacon in the fridge when picking up the ingredients but sadly did not so I omitted the bacon crumbles. I'm sure that they would would have been a delicious addition. I added one clove of minced garlic since the onions that I had were relatively mild. I used peeled and diced russet potatoes instead of the red potatoes for a more traditional chowder texture. I used freshly ground white pepper in place of the black since I didn't want grey flecks in the soup and I used diced leftover poached salmon instead of freshly baked salmon. I also added chives as a garnish to serve because I like them. It was very very delicious and the leftovers are just as good. I probably added more salt than the recipe called for but i used some leftover unsalted homemade chicken stock cut with a bit of water to make a full 3 cups so the soup took quite a bit of salt before it tasted correctly seasoned. The soup is great even without the bacon but the sharpness and smokiness of the bacon would have really played well with the richness of the salmon and half-n- half and the sweetness of the corn. I liked the garnish of chives a lot so if you have them on hand they are a nice addition.
I made this today for the Fourth of July. It will be my tradition to do so from now on.
Made the recipe exactly as written, except saved the bacon-adding until the end, as others complained about it becoming soggy. That part worked, and the flavor was ok, but even though my soup never came to a boil (watched it carefully), it curdled (before adding the lemon juice. Very disappointed because the reviews made it sound exceptional.
Just love this soup! Made it as is and it is delicious. Tried it with cooked leftover salmon (added at the end just to warm up) and it was delicious as well.
Perfect creamy chowder. Added extra milk and cream to the left overs. not enough broth (I like broth). Consider croutons/good bread/oyster crackers. Cut salmon into smaller chunks--1 inch OR LESS. Super fresh fish rules, but this is a good way to get rid of fish that is at 75% or (maybe) even 50% (?) freshness.
Excellent. Very flavorful, filling and adorable to your tastes. It's especially good for people (like my husband) who are on the fence about salmon. I replaced the bacon, corn and red potatoes with turkey bacon, celery and Japanese sweet potato to get a terrific soup that exactly matches our tastes
Have made this many times, and passed the recipe along to friends. It's a favorite with in our circle of friends that fish in Alaska. I followed the recipe the first few times, but now usually just use milk and not the cream. For us, it doesn't need it. Often, I deglaze the pan with white wine after the scallions.
Very nice. Lighter than most chowders, and very "full" of food - not a ton of extra broth sitting around.
This was an excellent chowder. Only revisions would be to leave out the bacon (unless you like limp bacon), I added carrots, chicken broth & extra corn. This will be in my rotation for taking lunch to work.
This recipe was excellent, I will make this again & again. However, two changes the bacon was limp and should be left out of this recipe, and I added chicken broth along with the milk & whipping cream. All the suggestions are extremely helpful, I never make a recipe without consulting the reviews first!
This soup was delicious. In the interest of lower cholesterol, I reduced the amount of bacon and used fat free half and half in place of milk and cream.
Alright, so Salmon soup? Never thought of fish soup being delicious but with the few additions I made it was delicious. We used canned peas instead of corn, doubled the garlic, and used turkey bacon instead so not much fat and had to add olive oil. Once the milk and cream were added it seemed that it was not enough so I added about 2-3 cups of vegetable broth, eyeballed more cream, added more of the spices in the ingredients, and doubled the lemon juice from a fresh lemon. I cooked some mushrooms and onions on the side to add to my bowl as well (my kids don't like them) This was so mouth watering and surprising. I really couldn't wait to eat the left overs and the best part is my kids ate it to!(without the mushroom and onions)
Ours was 4-star because we added port!
Love. This. Recipe. I used redfish because it's what we have in the freezer from a fishing trip.
This recipe is excellent . Savory and delicious, without the need for any changes, with the exception of the following: (a) I am not a huge fan of cream in my soup (subject I know, but makes me queasy and kills good flavors), so you can absolutely leave out the cream, or put a splash in and just forego the rest and (b) salt the salmon beforehand otherwise you get a lovely full flavored soup base but salmon pieces that are not similarly sufficiently seasoned.
I thought this was very good. I did add some fresh dill and more of the crumbled bacon at serving. I also added the salmon at the very last, by itself, for just a minute, until completely pink, not opaque, AMAZING! Not fishy at all, and I don't like salmon normally because it's so oily, thus more fishy taste. I wouldn't know it was a fish chowder if I hadn't made it myself. haha.
I happened to have some left over salmon and made this recipe. It was absolutely delicious! Very good flavor and texture. Its a keeper!!
Recipe has good bones and is very adaptable. I use homemade chicken stock, leave out the corn and cream. First time I made this I subbed low fat condensed milk for the milk and cream and while very good did not have the richness a chowder should have. In subsequent versions I've used whole and 2% milk which make the dish incredible. Don't leave out the bacon or lemon, essential ingredients--a dash of cayenne or hot sauce is nice.
Excellent. I had 2 1/2 pounds of salmon, so I increased ingredients proportionally. Leftovers hold their own.
This is absolutely wonderful! Based on the (mostly) raving reviews, I decided to make a triple batch, with the intent of serving some tonight and freezing the leftovers for future quick dinners. THE ONLY CHANGE I MADE WAS LEMON ZEST IN PLACE OF THE LEMON JUICE. I feel like that's not a big deal and I can still accurately review the recipe. ) Fear of curdling led me to make that small change. While the chowder is amazing without the lemon zest, I found that the flavor brightened pleasantly after the zest was added. Easy, tasty recipe. Will definitely make again!
Substitutions alert: I know some readers resent rating a changed recipe, but others like to know what happens if you trim the fat. Here, good things. I subbed 8 oz. Canadian bacon and about one T of olive oil for all the bacon. I used 2 percent milk and half and half instead of whole milk and cream. Cauliflower, finely chopped, replaced the corn just because I didn't have any. The [frozen] salmon filet was a bit small, so I added a few ounces of [frozen] shrimp whose shells Iɽ simmered with celery I added the strained broth to the mix. I kept the proportions and the seasonings the same, and it was really good. I'll make it again and again. It was light, packed with good flavor, and made a beautiful meal in a bowl.
This is so easy and so delectable. It is easy to make additions and substitutions, such as white fish or shellfish. I made this with salmon, shrimp, and scallops and it was delicious!
Wow what a recipe. I live on the South Coast of Vancouver Island and catch Salmon on a regular basis. Until now , however I've never found a Salmon Chowder recipe worth repeating. This one was easy and knocked it out of the Park
A few tweaks to offer a personal touch and this is just an out of the park recipe. I added 1 cup of mushrooms to the fray, but you can add what ever you feel will go well in a gumbo/chowder recipe. I used two different types of wild caught salmon and some ahi tuna to give it a little more variety. This can be made with any meaty fish you have. Use your imagination.
Your pop up ads are killing this site for me. It is difficult to read the recipe. Also I have been unable to access the nutritional info with ease or at all. I find myself going to nomad sites like the NYTimes or Worlds Healthiest Foods which have no ads at all.
Excellent chowder, and a nice change from the usual clam version. I substituted 1 quart of half & half for the milk/cream combination. This would also be good using cod or halibut instead of the salmon.
Quick Salmon Chowder
- Author: Adapted from The Saturday Evening Pot
- Prep Time: 10 mins
- Cook Time: 30 mins
- Total Time: 40 mins
- Yield: 8 1 x
This quick salmon chowder is based on canned salmon, which makes it perfect for a busy weeknight - all you need to whip up a satisfying meal is a few other pantry staples. If you prefer, you can substitute 1 cup of leftover cooked salmon chopped into bite-sized pieces.
How to cook salmon:
This recipe calls for cooked salmon. I don’t really care for canned salmon, so I bake my salmon in the oven and use that. It will be delicious if you bake it yourself! Preheat your oven to 350°F and line a large baking sheet with foil. Salt and pepper your salmon filet. You don’t need to do anything else to it. Bake your filet skin side-down for 12 to 15 minutes, or until pink and opaque. Then you can flake it apart and use it for this salmon chowder.
This salmon chowder recipe makes 8 cups of soup. As with any chowder recipe, this one is rich tasting (and wonderful). Each cup of soup only has 234 calories though, so enjoy!
- 1 pound fresh skinless salmon fillets or one 15-ounce can salmon, rinsed, drained, flaked, and skin and bones removed
- 1 tablespoon cooking oil
- 2 cups shredded carrots
- 1 cup finely chopped onion
- ½ cup thinly sliced celery
- 1 ½ cups water
- 4 cups reduced-sodium chicken broth
- 2 ½ cups cubed red-skinned potatoes (3 medium)
- 1 10 ounce package frozen whole kernel corn
- 1 teaspoon snipped fresh dill or 1/2 teaspoon dried dillweed
- ¼ teaspoon salt
- 2 cups fat-free milk
- 2 tablespoons cornstarch
Rinse fresh salmon pat dry. Set aside. In a large saucepan heat oil over medium-high heat. Cook and stir carrots, onion, and celery in hot oil about 10 minutes or until the vegetables are tender, stirring occasionally.
Meanwhile, to poach fresh salmon, in a large skillet bring water to boiling. Add salmon. Return to boiling reduce heat. Simmer, covered, for 6 to 8 minutes or until the salmon flakes easily with a fork. Remove salmon from skillet, discarding poaching liquid. Flake salmon into 1/2-inch pieces set aside.
Stir the broth, potatoes, corn, dill, and salt into vegetables in saucepan. Bring to boiling reduce heat. Cook, covered, over medium-low heat about 15 minutes or until the potatoes are tender, stirring occasionally.
Stir together 1/2 cup of the milk and cornstarch. Add milk mixture to saucepan. Stir in remaining milk. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Gently stir in poached salmon or canned salmon. Heat through.
Smoked Salmon Chowder inspired by Pike Place Chowder in Seattle
So, people often refer to two types of trip-takers: the "planner" and the "explorative" traveler. I can firmly say that I fit directly in the center of the two types—I'm equal parts obsessive and spontaneous.
I have to go in with a plan. Nothing rigid, but definitely an outline. I do a little research on the area. I grab a map, because I am totally obsessed with maps—always have been. I make a list of attractions, areas, and destinations for my trip that I must visit (especially if it'll be my first time there). I don't make a timeline, or even a certain day that each thing has to be done, but I do try to map things out and get an idea of what would make sense. That's what I consider my "planner" side.
Once I arrive, I take it all in. I ask locals for recommendations. I walk around and look for interesting places. I try to get a feel of the area. I go back and look at my outline, and plug-in the new additions. THEN, I map out a loose plan, give myself plenty of time, and just go. That's what I consider my spontaneous side.
My recent trip to Seattle (first time!) was no different. I went in with a clear goal that I was going to visit the Space Needle, Pike Place Market, and see the ferris wheel at the waterfront. Three destinations may not seem like that lofty of a goal, but I was only there for a few days, with the thing that brought me there in the first place, IFBC (International Food Bloggers Conference) .
I also knew that I wanted to eat seafood. I cannot go to a coastal town without enjoying something freshly caught. I usually gorge on only fish and seafood at times like these. I wound up seriously slacking in that department (kicking myself). There were other things on the must-have-while-in-Seattle food list, though. At the top of that list was chowder. Yes, seafood chowder.
Now, I guess there are a few places in the Pike Place Market district that serve up a tasty chowder. But my destination was the simply named, Pike Place Chowder. I can't tell you how many people I heard talking about it. I didn't really know what to expect beyond the chowder, but I made it my mission to find out.
It was Sunday morning, and the sun had already burned off the morning haze. We'd already strolled the market and asked for directions. As we made our way down the alley, we spotted the sign jutting from the beige wall. They weren't open yet, but we could see loaves of bread being sliced, salads being assembled, and silver baine-marie's of chowder being readied to the tunes of the '90's that spilled from some hidden speakers. We took that time to study the menu and try to decide which chowder to order.
I wandered over to browse a hidden shop full of colorful Milagros to pass the time until they opened, which was still about 40 minutes away. Fortunately, Bea found out that even though they didn't open until 11:00 am, that people started lining up at least a half an hour before that. So, like the eager tourists we were, we staked our claim at the front of the line.
Not long after, the line snaked around the front of the building, and hungry bellies filled the seats of the courtyard outside the door. What should have been an almost unbearable anticipation, was made comfortable by the sites, sounds, and laid-back atmosphere. Before we knew it, the walls were being thrown back (seriously, they totally open up the shop - all that's left are column-sized portions of wall), scarce seats were being snagged, and a steaming bowl of Smoked Salmon Chowder was on the table before me.
The camera came out, and few picture were hurriedly snapped. All I wanted to do was cut my spoon through the chowder and unearth some smoky chunks of salmon, some tender cubes of potato, and some. wait, what's that. little salty bursts on my tongue—CAPERS! I couldn't get enough. Literally. I wanted a bigger bowl. I wanted a few more slices of sourdough to submerge. But alas, if you don't order everything you want on the first go-round, the line without end assures that you're out of luck for the time being.
Was it everything I expected? Indeed it was—and then some. I haven't really been able to stop thinking about it since. And you know what that means, right? If I lived in Seattle or anywhere remotely close, it would mean standing in line on a regular basis. I wouldn't mind that. But since I live a mere 2,147 miles away, it means that I have to re-create it in my own kitchen.
So, I browsed the internet a bit, tried to see if there were any copycat recipes already floating around that I could base my recipe on. It was then that I discovered (right from the Pike Place Chowder website ) that their recipe for Smoked Salmon Chowder was included in the just-realeased A Taste of Washington cookbook . It's just my luck that the author happened to be selling and signing copies right before IFBC officially started. and I missed it. Therefore, I headed to Amazon, placed my order, and waited impatiently for it to arrive.
Once the book arrived, I didn't read it like a novel (my usual habit), instead I went directly to the index to find the recipe. Now, it may seem strange to take a recipe directly from the source and then alter it a bit, but that's what I did. I didn't change any of the ingredients themselves, only the amounts listed (because sometimes recipes can get lost a bit in translation from big batch to small batch, and I thought that happened). What I wound up with brought tears to my eyes. If I closed my eyes when lifting the spoon to my mouth and taking a bite, I was right back on Post Alley.
If you're looking for more Seattle-inspired recipes, you might also like my Homemade Ginger Beer inspired by Rachel's Ginger Beer and these Cardamom Ice Cream Root Beer Floats , which were recreated from the memory of some I tried while at the conference I mentioned earlier. What are you favorite food spots (or dishes you've tried) in Seattle?
The Recipe Box -->
Here is a Salmon Chowder recipe to treat your family to a delicious and healthy meal? Read on. In the cold waters surrounding Norway, salmon is plentiful along with many other kinds of seafood, as well.
So, no surprise that the Norwegians have numerous ways to prepare salmon. I decided to share this recipe because it is delicious and easy to prepare.
To make this salmon chowder recipe, I chose North Atlantic Salmon because that's the kind I am most accustomed to, but another type of salmon will work fine also.
Accompanied with baguettes or French bread, herb butter and a salad of spring greens will make this delicious salmon chowder recipe fit for royalty. Get the applause!
How about making a double recipe and freeze some for later?
Salmon Chowder Recipe
1 pound fish fillet
6-7 cups diced, redskin potatoes
1 cup carrots, diced
1 cup celery, chopped
1/3 cup red and green peppers, chopped
1/3 cup frozen corn
1/3 cup fresh chopped parsley
1/3 cup diced onions
1/3 cup instant potatoes
1 clove garlic, diced
1/3 cup fresh chives, finely chopped for garnish
3 cups water
3 cups milk
2 cups half and half cream or heavy cream
1-2 fish bouillons or fish sauce
1 tablespoon Worcestershire sauce
Sea salt to taste
Freshly cracked pepper
In a soup kettle, sauté onions and garlic until transparent and stir in potatoes, carrots, celery and sauté for a few minutes.
Add water, bouillon cubes, and bring up to a boil. Add the remainder of the ingredients and simmer until the vegetables are soft.
In a separate bowl whisk instant potatoes and milk and add this gradually while stirring until chowder thickens.
Lower the heat and add cooked, flaked salmon to the chowder.
Keep the heat at a simmer and add cream gradually while stirring.
Season with freshly ground pepper, Worcestershire, and salt to taste. Turn heat off and let it rest for a few minutes before serving.
Garnish the salmon chowder with chopped fresh chives or freshly snipped dill and serve.
I hope you will enjoy this healthy Salmon Chowder recipe.
In Norway, we say, God Appetit, which is the same as Bon Appétit or you can say, håper det smaker!
Seattle-Style Smoked Salmon Chowder
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A delicious Seattle-style smoked salmon chowder loaded with cubed potatoes, capers for zing, and cream cheese for creaminess! This tastes just like the stuff from Seattle Pikes Place Market and is perfect to serve with crusty bread.
All you need is a hunk of crispy, crusty baguette to soak it all up.
This is a rainy day, smooth jazz, Sunday-couldn’t-be-more-perfect kind of food. Every bite of this smoked salmon chowder is loaded with flaked salmon, tiny shrimp, briny capers, cubed potatoes, and the coziest creamy base.
The best kind of chowder is thickened naturally with potatoes. So you won’t find any flour in this recipe. To me, it sometimes gives chowder a weird grainy texture. None of that here. Chowder that’s thickened naturally with the starch from the potatoes means that this recipe is gluten-free friendly!
After spending 10 days on our west coast trip and eating our hearts out in three different states, one of the most memorable things we ate till this day is the smoked salmon chowder at Seattle’s Pike Place Market.
The thing about salmon chowder is that it gets you from the very first bite—the creaminess followed by the briny, yet rich soup base. Then, there’s smoky salmon and all sorts of delicious spices.
- 1 ½ pounds fresh or frozen skinless salmon fillets or three 6- to 7.5-oz. cans skinless, boneless salmon, drained and flaked
- 1 ½ cups water
- 2 tablespoons olive oil
- ¾ cup chopped red or orange sweet pepper
- ¼ cup thinly sliced green onions (white and green parts separated)
- 3 tablespoons all-purpose flour
- 3 ½ cups low-sodium vegetable broth or stock
- 3 cups 1/2-inch pieces red-skinned potatoes
- 2 ½ cups low-fat milk
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1/4 to 1/2 teaspoon ground ancho chile pepper or chili powder
- 2 cups frozen whole kernel corn, thawed
- 1 teaspoon lime zest
- 1 Chopped avocado and/or lime wedges
Thaw salmon, if frozen. Rinse salmon fillets pat dry. To poach fillets, in a large skillet bring the water to boiling. Add fillets. Return to boiling reduce heat. Simmer, covered, 6 to 8 minutes or until salmon flakes easily. Remove from skillet, discarding liquid. Flake salmon into 1/2-inch pieces (If using canned salmon, skip this step and omit the water).
In a 6-qt. Dutch oven heat oil over medium-high. Add sweet pepper and white parts of onions cook and stir 3 minutes or just until tender. Stir in flour cook and stir 1 minute more.
Gradually stir in broth. Add potatoes, milk, salt, black pepper and ground ancho pepper. Bring to boiling reduce heat. Simmer, covered, 15 minutes or until slightly thick and vegetables are tender, stirring occasionally. Add corn cook and stir 2 minutes more. Gently stir in poached or canned salmon and lime zest heat through.
Top servings with green parts of onions and, if desired, avocado, lime wedges and/or additional ground ancho pepper.
Tip: To freeze, transfer cooled soup to a freezer container and freeze up to 3 months. To serve, thaw in refrigerator overnight. Reheat in a covered Dutch oven over low, stirring occasionally.