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Smoked Salmon Chowder

This Smoked Salmon Chowder recipe is perfect for chilly evenings. Packed with smoky salmon, crispy bacon, and tender vegetables, it's a rich and flavorful dish that's easy to prepare in under 30 minutes.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Dinner, Lunch
Cuisine American Cuisine, British Cuisine, Canadian Cuisine
Servings 3 servings

Ingredients
 

  • 75g smoked salmon, sliced into small pieces
  • 1/2 medium onion, finely chopped
  • 1/2 cup corn kernels (fresh or frozen)
  • 2 cloves garlic, minced
  • 2 strips bacon, chopped
  • 1 bay leaf
  • 1 large potato, peeled and diced
  • 2 celery stalk, diced
  • 1/2 cup heavy cream
  • 1 carrot, diced
  • 1 cup mussel broth (or fish stock)
  • 5-6 fresh mussels (optional)
  • 1 tbsp all-purpose flour
  • 1 tbsp butter
  • 2 cups water (or enough to cover the vegetables)
  • Salt and pepper, to taste
  • Fresh thyme or parsley

Instructions
 

  • In a medium pot, cook the chopped bacon over medium heat until crispy. Remove the bacon and set it aside, draining any excess fat from the pot.
  • Add butter to the same pot, then sauté the onion and garlic until softened and fragrant.
  • Stir in the diced celery, carrots, and corn. Cook for 2-3 minutes until the vegetables begin to soften.
  • Sprinkle the flour over the vegetables and stir to coat them evenly.
  • Add the diced potato, bay leaf, and mussel broth (or fish stock). Add water as needed to cover the vegetables. Bring the mixture to a boil, then reduce heat and let it simmer until the potatoes are tender, about 10-15 minutes.
  • Stir in the heavy cream and smoked salmon slices. Simmer for an additional 5 minutes, letting the flavors meld.
  • If using mussels, add them to the pot during the last 3-4 minutes of cooking. Cover and cook until the mussels open. Discard any that don’t open.
  • Season with salt, pepper, and garnish with fresh thyme or parsley if desired. Serve hot with the reserved crispy bacon sprinkled on top.

Notes

  • If you prefer a thicker chowder, mash some of the potatoes directly in the pot or blend a small portion of the soup and stir it back in. If it's too thick, add a bit more broth or water.
  • Smoked salmon is already cooked, so add it near the end of cooking to avoid overcooking, which could make it tough and dry.
  • Reserve a few crispy bacon bits to sprinkle on top right before serving. The crunchy texture complements the creamy chowder beautifully.
Keyword Smoked Salmon Chowder
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