This creamy smoked salmon chowder is a warm hug in a bowl! With crispy bacon, tender potatoes, and a hint of dill, it’s rich and comforting on chilly days.
It’s a great way to impress your friends without wasting hours in the kitchen. Just whip it up in one pot, and you’re all set for cozy gatherings!
I love how quickly it comes together. Perfect for weeknight dinners or a lazy Sunday! Serve it with crusty bread for the ultimate comfort meal. Yum!
Key Ingredients & Substitutions
Bacon: Bacon adds a wonderful smoky flavor to this chowder. If you’re looking for a healthier option, you could use turkey bacon or even omit it entirely and use a bit of smoked paprika for a similar taste without the fat.
Potatoes: I prefer Yukon Gold potatoes for their creaminess, but Russets work too. If you want a low-carb option, try cauliflower. Just cut it smaller; it cooks faster!
Heavy Cream: For a lighter chowder, substitute with half and half or a non-dairy cream alternative like coconut cream, but keep in mind that coconut adds a distinct flavor.
Smoked Salmon: The star of the show! If you can’t find smoked salmon, you can use canned salmon or even cooked shrimp for a different twist. Just ensure the flavors match the chowder.
Dill: Dill brings a fresh taste. If you don’t have it, fresh parsley or tarragon can also work well, but try to add them towards the end so they don’t lose flavor.
How Do I Perfectly Sauté Onions and Garlic?
Sautéing onions and garlic is key to building flavor in chowder. The goal is to soften the onions and allow the garlic to release its oils, but not burn them. Here’s how:
- Use medium heat to avoid burning.
- Cook the diced onion until it’s soft and slightly transparent, about 5 minutes.
- Add the garlic and stir for about 30 seconds – just until fragrant.
Keep an eye on them; if they start to brown too much, lower the heat! This technique sets the base for your chowder’s flavor.
How to Make Creamy Smoked Salmon Chowder with Bacon
Ingredients You’ll Need:
Base Ingredients:
- 4 slices of bacon, chopped
- 1 medium onion, finely diced
- 2 cloves garlic, minced
- 2 medium potatoes, peeled and diced (about 2 cups)
- 1 carrot, diced
- 1 cup corn (fresh, frozen, or canned)
- 4 cups vegetable or chicken broth
- 1 cup heavy cream
- 8 ounces smoked salmon, chopped
- 1 teaspoon dried dill (or 1 tablespoon fresh dill, chopped)
- Salt and pepper to taste
- Fresh parsley or dill, for garnish
How Much Time Will You Need?
You’ll need about 10 minutes for prep and about 30 minutes for cooking. This means you’ll have a delicious, creamy chowder ready to serve in just under 40 minutes!
Step-by-Step Instructions:
1. Cook the Bacon:
Start by heating a large pot over medium heat. Add the chopped bacon and cook it until it’s crispy and golden brown. Once it’s done, use a slotted spoon to remove it from the pot and set it aside on a plate. Make sure to leave the bacon fat in the pot for extra flavor!
2. Sauté the Aromatics:
In the same pot with the bacon fat, add the finely diced onion. Sauté it for about 5 minutes until it becomes soft and translucent. Then, stir in the minced garlic and cook for an additional minute. Your kitchen should start smelling amazing!
3. Add Vegetables and Broth:
Next, add the diced potatoes, diced carrot, corn, and the broth to the pot. Bring everything to a boil, then reduce the heat to a simmer. Let it cook for about 15-20 minutes, or until the potatoes are tender.
4. Stir in Cream and Salmon:
Once the potatoes are soft, it’s time to make the chowder creamy! Stir in the heavy cream, chopped smoked salmon, and dried dill. Allow the mixture to heat through for about 5 minutes, letting all the yummy flavors combine.
5. Final Seasoning:
Now, season the chowder with salt and pepper to your liking. If it feels too thick for your taste, you can easily add some more broth or cream to adjust the consistency.
6. Serve and Garnish:
Dish out the hot chowder into bowls and sprinkle the reserved bacon on top. For an extra touch, garnish with fresh parsley or dill. Enjoy every warm and comforting spoonful!
Can I Use Other Types of Fish Instead of Smoked Salmon?
Absolutely! While smoked salmon gives a distinct flavor, you can substitute it with other smoked fish like mackerel or trout for a similar taste. If you’re looking for a non-smoked option, cooked shrimp or crab can also work well, but you’ll want to add them in the last few minutes of cooking to avoid overcooking.
How Can I Make This Chowder Dairy-Free?
To make a dairy-free chowder, swap the heavy cream for full-fat coconut milk or a dairy-free cream alternative. You can also use vegetable broth instead of chicken broth to keep it plant-based. Just remember that the flavor will shift slightly, but it’ll still be delicious!
What’s the Best Way to Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, do so gently on the stove over low heat, adding a bit of broth or cream to return some of the chowder’s original creaminess. Avoid microwaving if possible, as it can change the texture.
Can I Freeze This Chowder?
While you can freeze chowder, be cautious as the texture may change upon thawing, especially with the cream. If you plan to freeze it, omit the cream before freezing, and add it back in while reheating. Freeze in portions for easy defrosting!
