Smoked Salmon Chowder

Smoked Salmon Chowder

48
Jordan Riggs 2

"This chowder absolutely pops with flavor! It's balanced, yet intense."

Ingredients

1 h 20 m {{adjustedServings}} servings 1144 cals
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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 1144 kcal
  • 57%
  • Fat:
  • 63.3 g
  • 97%
  • Carbs:
  • 93.1g
  • 30%
  • Protein:
  • 48.4 g
  • 97%
  • Cholesterol:
  • 155 mg
  • 52%
  • Sodium:
  • 2405 mg
  • 96%

Based on a 2,000 calorie diet

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Directions

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  1. Place the bacon into a large pot set over medium heat. Cook for a few minutes to release some of the drippings, then add the onions and celery. Cook and stir until bacon is crisp and onions and celery are tender.
  2. Put in the carrots, green onions, and parsley and then pour in the water and fish stock. Season the soup with salt, pepper and dill. Cover and simmer over low heat until carrots are tender, about 15 minutes. Add the potatoes and simmer for another 20 minutes, or until tender.
  3. Meanwhile, melt the butter in a small skillet over medium heat. Stir in the flour until smooth. Continue to cook and stir until the mixture is light brown. Pour in a little bit of the milk to thin the roux, then pour it into the pot with the vegetables. Pour the rest of the milk into the pot and heat through, stirring constantly.
  4. When the soup has thickened slightly, stir in the white wine if using. Mix in the lemon juice, smoked salmon and corn. Cook over medium heat until hot but not boiling. Ladle into soup bowls to serve.
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Reviews

48
  1. 57 Ratings

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This is a very good chowder and I'm always looking for seafood chowders. I halved the recipe and still ended up with a 5 quart dutch oven quite full. I didn't have any fish stock, so instead I u...

Loovvved this recipe! Used chicken broth instead of fish broth and a few extra of some of the veggies, but followed the spice ratios, etc. We were going to give some to our upstairs neighbor f...

This makes a really large batch and I didn't have some of the ingredients. Plus, I wanted to use some left-over salmon I had made a couple of nights ago. I also used chicken broth as many othe...