Chowder with Smoked Salmon

    1 hour 20 min

    A delicious recipe for chowder. The recipe calls for streaky bacon, celery, carrots to be cooked together with potatoes, sweetcorn and smoked salmon. Serve with crusty bread.

    58 people made this

    Serves: 6 

    • 10 rashed streaky bacon, chopped
    • 2 large onions, finely chopped
    • 4 sticks celery, finely chopped
    • 3 carrots, finely chopped
    • 5 spring onions, finely chopped
    • 20g fresh parsley, chopped
    • 125ml water
    • 1.5 litres fish stock
    • salt to taste
    • 1 1/2 tablespoons ground black pepper
    • 1 1/2 tablespoons dried dill
    • 8 red potatoes, cubed
    • 225g butter
    • 125g plain flour
    • 1.2 litres milk
    • 175ml white wine (optional)
    • 4 tablespoons lemon juice
    • 675g smoked salmon, flaked or chopped
    • 250g frozen sweetcorn

    Prep:20min  ›  Cook:1hr  ›  Ready in:1hr20min 

    1. Place the bacon into a large saucepan 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, spring 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 frying pan 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 saucepan with the vegetables. Pour the rest of the milk into the saucepan 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 in English (59)


    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 used two cans of chicken broth. The only other change I made was that I backed way off on the pepper and the dill, only a teaspoon each. (To each his own.) This turned out very well, very rich full bodied flavor and very satisfying. The flavors of the bacon, veggies and salmon all came through together without needing so much spice, otherwise I would have given it a 5. I will put this in the rotation and the only change I would make would be to use the fish stock. Wife was happy and said to put it in the "do again" file. Thanks for the recipe and thanks for THE ABSOLUTE BEST cooking website.  -  13 Nov 2007  (Review from Allrecipes US | Canada)


    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 other readers had done. In addition, I had the dill weed but it didn't seem appealing so I substituted it with freshly chopped kale which really was superb. The recipe offers the option of adding wine and lemon. I did this and found it really improved overall taste. Here is the ingredients I used which turned out excellently: 5 slices bacon 1 lrg onion carrots 1/2 cup water chkn broth sea salt pepper 1 cup kale 4 red potatos sliced 1 cup butter 1 cup flour 1 pint half-n-half 3/4 wine 1/4 lemon 1 pound left-over salmon Really was an excellent chowder. Thanks for sharing!  -  27 Dec 2009  (Review from Allrecipes US | Canada)


    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 for lending us a corkscrew... but can't bear to part with one drop!  -  14 Jul 2008  (Review from Allrecipes US | Canada)