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
Scale
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.
