Smoked Salmon Chowder

Smoked Salmon Chowder

Made  times
Jordan Riggs 2

"This chowder absolutely pops with flavor! It's balanced, yet intense."
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


1 h 20 m servings 1144 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 1144 kcal
  • 57%
  • Fat:
  • 63.3 g
  • 97%
  • Carbs:
  • 93.1g
  • 30%
  • Protein:
  • 48.4 g
  • 97%
  • Cholesterol:
  • 155 mg
  • 52%
  • Sodium:
  • 2405 mg
  • 96%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Place the bacon into a large pot 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, green 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 skillet 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 pot with the vegetables. Pour the rest of the milk into the pot 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.


  1. 58 Ratings

Most helpful positive review

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 u...

Most helpful critical review

I'd neglected to read the comments before making it so I ended up with more chowder than my family can eat - or wants to eat. I should have left out the lemon juice. It made the soup a little to...

Most helpful
Most positive
Least positive

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 u...

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 f...

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 othe...

Loved loved LOVED this! So did my neighbors who asked for the recipe. I made a few changes: · It says to add 1.5 tablespoons (!) of freshly ground black pepper. Thinking that had to be a mi...

I did a little revising, and knocked out tons of fat and calories. Left out the butter and added a can of 1% evaporated milk. This is a winner, and is now a staple in our freezer.

This was awesome! I wanted to make this for dinner, but knew that I would be short on time in the evening, so I tried it in my slow cooker. I cooked the bacon, onion & celery in a pan as direct...

I cut this recipe in half and it made a whole lot. It was very good and my husband hates salmon. He said it was REALLY good even after he found out what it was. Restaurant quality!

I personnaly would have given it a five but the husband said it needed more salmon ("where's the fish" he says). Next time I make it I will probably use less bacon, more salmon but otherwise it ...

amazing chowder. would definitely make again. was a great use for the smoked salmon I received over xmas. made a half portion and was tons. froze well. dont know how often I will have smoked sa...

Other stories that may interest you