Salmon Chowder

by Annie
6 people
1 hr 15 min

This homemade Smoked Salmon Chowder is a filling and healthy dish that’s perfect for warming up on cold days and satisfying even the hungriest stomachs!

If you are looking for a hearty and healthy fish chowder, this is it! Serve a big bowl of Smoked Salmon Chowder along with thick slices of bread or buns and a side salad.

With the classic flavors of smoked salmon, bacon, and potatoes, this chowder is bursting with flavor. You can use canned salmon for this recipe, if you are unable to find smoked salmon.

A chowder is a soup that is thickened, often by using a roux, although sometimes the soup is thickened by crushed crackers.

Adding a bay leaf (or two) adds a wonderful flavor to this chowder. The bay leaves always should be removed before serving, as they are not meant to be eaten; they simply add flavor while cooking.

Begin by frying the diced bacon in a fry pan, but don't cook long enough to make it crispy. You want the bacon to still be soft.

Add the diced potatoes and garlic to the pan, and enough water to cover the potatoes. Cook until potatoes are soft.

While the potatoes are cooking, make the roux in a large saucepan.

Add the entire contents of the frying pan (bacon, potatoes, garlic and the cooking water) to the saucepan with the roux.

Mix well, then add the remaining ingredients.

Turn stove heat down to low and cover the saucepan. Let is cook for about 30 minutes, until the chowder has thickened.

Stir every 10 minutes while cooking. Enjoy!

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Recipe details
  • 6  people
  • Prep time: 30 Minutes Cook time: 45 Minutes Total time: 1 hr 15 min
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  • 6 slices bacon, diced
  • 1/4 cup butter
  • 1/3 cup flour
  • 2 cups water, or enough to cover potatoes
  • 3 large potatoes, diced
  • 1 small onion, diced
  • 2 bay leaves
  • 1 tbsp lovage, or 2 stalks celery, diced
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 cup smoked salmon
  • 6 cloves garlic, minced

Dice bacon and fry in pan, make sure it isn't too crispy.
Melt butter in large saucepan.
Add flour to melted butter and whisk well.
Add diced potatoes and garlic to fry pan. Cook in water until potatoes are soft.
Add potatoes, garlic and cooking water to the saucepan. Mix well.
Add the diced onion, lovage (or celery) and salt and pepper. Mix well.
Add the smoked salmon. Mix well.
On low heat, cover saucepan and let it slowly cook. Stir it as it thickens.
Cook for approximately 30 minutes.
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