Approximate values estimated by AI
Classic Salmon Chowder
Traditional dish · American
A rich and creamy traditional salmon chowder, featuring flaky salmon, tender potatoes, and aromatic vegetables in a savory broth.
Ingredients
- Salmon fillet, skinless and boneless1 lb
- Bacon, diced4 slices
- Yellow onion, chopped1 medium
- Celery stalks, chopped2
- Carrot, peeled and diced1 medium
- Garlic, minced2 cloves
- All-purpose flour1/4 cup
- Fish stock or clam juice4 cups
- Milk, whole2 cups
- Potatoes, Yukon Gold, peeled and diced1.5 lbs
- Heavy cream1/2 cup
- Fresh dill, chopped2 tbsp
- Saltto taste
- Black pepperto taste
- Butter2 tbsp
Steps
- 1
In a large pot or Dutch oven, cook the diced bacon over medium heat until crisp. Remove bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.
- 2
Add butter to the pot with the bacon fat. Add chopped onion, celery, and carrot. Cook until softened, about 5-7 minutes.
- 3
Add minced garlic and cook for 1 minute more until fragrant.
- 4
Sprinkle the flour over the vegetables and stir well to coat. Cook for 1-2 minutes, stirring constantly, to form a roux.
- 5
Gradually whisk in the fish stock or clam juice until smooth. Bring to a simmer, scraping up any browned bits from the bottom of the pot.
- 6
Add the diced potatoes to the pot. Bring back to a simmer, then reduce heat, cover, and cook for 15-20 minutes, or until potatoes are tender.
- 7
Add the salmon pieces to the pot. Simmer gently for 5-7 minutes, or until the salmon is cooked through and flakes easily. Do not overcook the salmon.
- 8
Stir in the milk, heavy cream, and chopped dill. Heat through gently, but do not boil.
- 9
Season with salt and black pepper to taste. Ladle the chowder into bowls, garnish with reserved crispy bacon and extra dill if desired.
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