Description
This Salmon Chowder Recipe is bound to become a staple in your home, showcasing the perfect balance of comfort and satisfaction.
Ingredients
Scale
- 1 pound fresh salmon fillet, skin removed and cut into bite-sized pieces
- 4 slices bacon, chopped
- 1 medium onion, diced
- 2 celery stalks, diced
- 2 medium carrots, diced
- 2 medium Yukon gold potatoes, diced
- 3 cups fish stock or chicken broth
- 1 cup whole milk
- 1 cup heavy cream
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 bay leaf
- 1 teaspoon fresh thyme leaves
- Salt and black pepper to taste
- 2 tablespoons chopped fresh parsley
Instructions
- Begin by placing your large pot or Dutch oven over medium heat. Add the chopped bacon and cook it until it turns crispy, which typically takes about 5-7 minutes. This step not only adds a delicious smoky flavor to the chowder but also creates savory drippings that you will use to enhance the vegetable mixture. Once crispy, remove the bacon from the pot and set it aside, keeping the drippings in the pot for the next step.
- With the drippings still in the pot, add two tablespoons of unsalted butter. Once melted, introduce the diced onion, celery, and carrots. Sauté these aromatic vegetables for about 5 minutes or until they start to soften, stirring occasionally. This will enhance their flavor profile and create a fragrant base for your chowder. The key is to let the vegetables cook just enough for them to release their sweetness without browning.
- Once the vegetables are soft, sprinkle the two tablespoons of all-purpose flour over them. Stir continuously for about 2-3 minutes to cook off the raw flour taste and to blend the mixture well. This roux acts as a thickening agent for your chowder, ensuring it has that desired creamy texture.
- Gradually pour in the fish stock (or chicken broth) to the pot, scraping the bottom to deglaze and incorporate all the delicious bits stuck to the base. Then add the diced Yukon gold potatoes along with the bay leaf and fresh thyme. Bring this mixture to a gentle simmer and let it cook for about 15 minutes, or until the potatoes are fork-tender.
- Next, stir in the whole milk and heavy cream, allowing the pot to come back to a gentle simmer. After a few minutes, carefully add the salmon pieces. Simmer gently for another 5-7 minutes, or until the salmon is cooked through. Season the chowder with salt and black pepper to taste, and don’t forget to remove the bay leaf before serving!
- Finally, ladle the chowder into serving bowls, garnishing each portion with the crispy bacon pieces you set aside earlier and a sprinkle of fresh parsley. This dish is best enjoyed warm, providing you with a bowlful of comfort that everyone will cherish.
Notes
This chowder can be made ahead of time and reheated for serving, although it’s best fresh. If you prefer a thicker chowder, add more flour to the roux or allow it to simmer longer to reduce the liquid.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
Nutrition
- Calories: 550 kcal
- Sodium: 800 mg
- Protein: 25 g