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Salmon Chowder Soup

Salmon chowder soup simmers tender salmon and Yukon Gold potatoes in a creamy broth with crisp bacon. This stovetop chowder is finished with fresh parsley for a comforting, hearty bowl.
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Prep Time 15 minutes
Cook Time 36 minutes
Total Time 51 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 545
Ingredients Equipment Method Notes

Ingredients
  

  • 4 bacon slices, chopped
  • 2 tbsp unsalted butter
  • 1 yellow onion medium, diced
  • 2 celery ribs, diced
  • 0.33 cup all-purpose flour
  • 4 cups low-sodium chicken broth
  • 1.5 lb Yukon Gold potatoes cut into 1/2-inch cubes
  • 1 bay leaf
  • 0.5 tsp dried thyme
  • 0.75 tsp kosher salt
  • 0.25 tsp black pepper
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1.5 lb salmon skinless, boneless, cut into 1-inch chunks
  • 2 tbsp fresh parsley chopped

Equipment

  • 1 5-quart Dutch oven

Method
 

  1. In a 5-quart Dutch oven over medium heat, cook the bacon for 6–8 minutes, stirring occasionally, until crisp.
  2. Transfer the bacon to a paper towel-lined plate, leaving the drippings in the pot.
  3. Add the butter, onion, and celery to the pot and cook for 5–7 minutes, stirring occasionally, until softened.
  4. Stir in the flour and cook for 1 minute.
  5. Gradually whisk in the chicken broth until smooth.
  6. Stir in the potatoes, bay leaf, thyme, salt, and pepper, then bring to a simmer.
  7. Cook uncovered for 12–15 minutes, until the potatoes are fork-tender.
  8. Stir in the milk and heavy cream and heat gently for 3–4 minutes, without boiling.
  9. Add the salmon and simmer gently for 4–6 minutes, until opaque and it reaches 145°F in the thickest pieces.
  10. Remove the bay leaf.
  11. Stir in the parsley and crisp bacon, then serve.

Notes

For the best texture, heat gently after adding the milk and cream without letting the chowder boil. Refrigerate leftovers for up to 3 days; freezing is not recommended because the cream and potatoes may separate or become grainy. For a lighter version, replace the heavy cream with half-and-half.