If you’re craving something creamy, comforting, and packed with incredible flavors, then you’ve stumbled upon the right place! This is The BEST Smoked Salmon Chowder with Bacon Recipe, a heartwarming dish that combines smoky, salty bacon with tender smoked salmon in a luscious, velvety chowder. It’s the kind of recipe that turns an ordinary mealtime into a cozy occasion, perfect for chillier days or any time you want a bowl of happiness.
Why You Should Make This Recipe
Unbeatable Flavor Combination: The smoky bacon and rich smoked salmon create a mouthwatering depth you won’t find in other chowders.
Comfort Food at Its Finest: Creamy, hearty, and satisfying, it’s like a warm hug in a bowl.
Easy Yet Impressive: With straightforward steps, you get an elegant dish that’ll wow family and guests.
Versatile & Adaptable: This chowder works as a full meal or a cozy starter, and the ingredients can be swapped without losing the magic.
Ingredients & Substitutions
The beauty of this recipe lies in how simple ingredients come together for a complex flavor profile. Each component, from the aromatic herbs to the creamy cheese and smoky salmon, plays a crucial role in building the chowder’s texture, color, and taste. Let’s walk through what you need and some tips to make it your own.
- Bacon: Adds a smoky crunch and savory foundation; use thick-cut for extra flavor.
- Butter and onions: Create a rich, flavorful base with sweetness and depth.
- Yukon gold potatoes: Perfect for chowder because they maintain their shape and provide creaminess; red or russet potatoes can work too.
- Smoked salmon: The star ingredient that brings smoky, tender fish flavor; hot smoked salmon is ideal, but grilled salmon is a fine alternative.
- Herbs and spices: Dill, thyme, basil, paprika, and fennel seeds create a balanced aroma that elevates each spoonful.
- Cream cheese and heavy cream: Deliver that luxuriously creamy texture that makes this chowder truly special.
- Capers and lemon juice: Add a bright, tangy contrast that perfectly cuts through the richness of the soup.
How to Make The BEST Smoked Salmon Chowder with Bacon Recipe
Step 1: Crisp and Render the Bacon
Start by cooking the chopped bacon in a large soup pot or Dutch oven over medium heat until it’s just about crispy. This step releases that fantastic bacon fat which infuses the chowder with incredible smoky richness. Drain the excess grease, leaving just enough to carry the flavors in the next steps.
Step 2: Build Your Flavor Base
Add butter to the pot with the bacon and melt it gently. Toss in the chopped onion, celery, carrot, and red bell pepper, stirring occasionally. Let these soften and release their natural sweetness for about 5 minutes. Stir in the minced garlic and cook for another 30 seconds–this fragrant touch makes all the difference.
Step 3: Bring on the Potatoes and Herbs
Now, introduce the diced Yukon gold potatoes along with dried herbs—dill, thyme, basil—plus paprika and crushed fennel seeds. Add the tomato paste and capers, stirring to coat everything with vibrant flavor. Pour in the chicken broth and crank the heat to medium-high until the chowder bubbles. Then cover and reduce heat to simmer just until the potatoes soften perfectly.
Step 4: Creamy Goodness and Salmon Finale
Stir in cubed cream cheese and watch it melt luxuriously into the soup, creating a silky texture. Add the smoked salmon pieces, heavy cream, lemon juice, and a splash of hot sauce for subtle heat. Heat gently until everything is warmed through, but be careful not to let the chowder boil again after adding the cream. Finally, season with salt and pepper to taste, balancing all the layers of flavor.
How to Serve The BEST Smoked Salmon Chowder with Bacon Recipe
Garnishes
Fresh dill sprigs make the perfect garnish, adding a pop of color and that fresh herbaceous note that complements the smokiness. You can also sprinkle a few extra capers or cracked black pepper on top for extra flavor dimension and a beautiful presentation.
Side Dishes
Pair your chowder with a warm, crusty loaf of bread or buttery garlic toast to soak up every last delicious drop. A simple mixed green salad with lemon vinaigrette offers a refreshing contrast, and roasted asparagus brings an elegant touch to the meal.
Creative Ways to Present
Serve this chowder in rustic bowls topped with a drizzle of good olive oil or a dollop of crème fraîche for added luxury. For a fun twist, try hollowed-out mini bread bowls or deep ramekins served alongside individual bread sticks. A sprinkle of smoked paprika on top adds a charming color boost and ties in the smoky theme beautifully.
Make Ahead and Storage
Storing Leftovers
Your leftovers will keep beautifully in an airtight container in the fridge for up to 2 days. The flavors meld even more after resting, making it a perfect make-ahead meal. Just remember to reheat gently to keep that creamy texture smooth.
Freezing
While this chowder tastes best fresh, you can freeze leftovers if needed. Use a freezer-safe container and aim to consume within one month. Thaw overnight in the fridge before reheating slowly on the stove, stirring often to maintain its lovely consistency.
Reheating
Reheat over low to medium heat, stirring frequently to keep the chowder from sticking or separating. Avoid bringing it to a boil after reheating to preserve cream smoothness and prevent curdling. If it thickens too much, a splash of chicken broth or cream can help loosen it back up.
FAQs
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Can I use cold smoked salmon instead of hot smoked salmon?
Cold smoked salmon has a different texture and flavor, more delicate and less smoky. While you can use it, the chowder’s smokiness will be milder. Hot smoked salmon is preferred for that rich, pronounced smoky flavor that defines this recipe.
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Is there a substitute for cream cheese in the chowder?
If you don’t have cream cheese, you can substitute with mascarpone or a mild soft cheese like ricotta for creaminess, but the tangy richness of cream cheese is unique. Alternatively, a dollop of sour cream stirred in at the end can add a pleasant tang.
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Can I make this chowder vegetarian?
To make a vegetarian version, omit the bacon and smoked salmon, and replace chicken broth with vegetable broth. You might want to add smoked paprika or liquid smoke to mimic smoky flavors, and consider adding smoked tofu or mushrooms for texture and depth.
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What’s the best way to thicken this chowder if it’s too thin?
If your chowder seems thin, whisk together a slurry of cornstarch and cold water, then slowly stir it into the simmering soup until it thickens. Alternatively, you can mash some of the cooked potatoes against the side of the pot to naturally thicken the chowder.
Final Thoughts
There’s a reason this is called The BEST Smoked Salmon Chowder with Bacon Recipe—it delivers comforting, smoky, creamy goodness that’s hard to beat! Whether it’s a busy weeknight or a special weekend meal, this chowder will fill your kitchen with inviting aromas and your heart with satisfaction. Give it a try, share it with your favorite people, and enjoy every warm, flavorful spoonful.
Print
The BEST Smoked Salmon Chowder with Bacon Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This creamy and flavorful smoked salmon chowder combines crispy bacon, tender vegetables, and smoky salmon in a rich broth enhanced with herbs and cream cheese. Perfect for a comforting meal, it brings together a balance of smoky, savory, and tangy flavors in a hearty soup that’s easy to prepare on the stovetop.
Ingredients
Meat & Dairy
- 4 strips of bacon, chopped
- 3 tablespoons butter
- 4 ounces cream cheese, cubed
- 1 cup heavy cream
- 8 ounces hot smoked salmon, broken into small pieces
Vegetables
- 1 medium yellow onion, chopped
- 2 stalks of celery, chopped
- 2 carrots, peeled and diced
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 1 pound Yukon gold potatoes, diced
Herbs & Spices
- 1 teaspoon dried dill
- 1 teaspoon dried thyme
- ½ teaspoon dried basil
- ½ teaspoon paprika
- ¼ teaspoon fennel seeds, crushed
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- ¼ teaspoon hot sauce (adjust to taste)
Other Ingredients
- 3 tablespoons tomato paste
- 2 tablespoons capers, drained
- 5 cups low-sodium chicken broth
- 1 tablespoon lemon juice
Instructions
- Cook bacon and sauté vegetables: In a large soup pot or Dutch oven, brown the chopped bacon over medium heat until it is almost crispy. Drain the excess bacon grease. Add butter to the pot and, once melted, add the chopped onion, celery, carrot, and red bell pepper. Cook the vegetables, stirring occasionally, until they begin to soften, about 5 minutes. Add minced garlic and cook for 30 seconds until fragrant.
- Add potatoes and seasonings: Stir in the diced Yukon gold potatoes along with dried dill, thyme, basil, paprika, crushed fennel seeds, tomato paste, and capers. Mix well to combine the flavors.
- Simmer chowder: Pour in the low-sodium chicken broth and turn the heat up to medium-high. Bring the chowder to a boil. Cover the pot, reduce heat to medium-low, and let it simmer gently for 10 to 15 minutes or until potatoes are tender but not falling apart.
- Melt cream cheese and add salmon: Add the cubed cream cheese to the simmering chowder and stir until it fully melts and blends in. Then gently fold in the smoked salmon pieces, heavy cream, lemon juice, and hot sauce. Heat the chowder just until everything is warmed through, ensuring it does not come back to a boil after adding the cream.
- Season and serve: Taste the chowder and adjust seasoning with salt and black pepper as needed, considering the saltiness of smoked salmon and capers. Optionally add more hot sauce for extra kick. Serve hot, garnished with fresh dill sprigs and crusty bread on the side for a complete meal.
Notes
- Potatoes: Red or russet potatoes can be substituted, but russet potatoes might require extra chicken broth due to their starchiness.
- Grilled Salmon Option: Leftover grilled salmon can be used instead of smoked salmon, though it will deliver a less smoky flavor.
- Storage: Store leftover chowder in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove to preserve flavors and texture.
