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Smoked Salmon Chowder

Jordan Riggs

"This chowder absolutely pops with flavor! It's balanced, yet intense."
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Ingredients

1 h 20 m servings 1144 cals
Original recipe yields 6 servings

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Directions

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  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.

Nutrition Facts


Per Serving: 1144 calories; 63.3 g fat; 93.1 g carbohydrates; 48.4 g protein; 155 mg cholesterol; 2405 mg sodium. Full nutrition

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Reviews

Read all reviews 57
  1. 66 Ratings

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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...

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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...

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 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.

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 ...

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!

MORE LIKE 10 STARS! This soup is like giving your taste buds a VACATION to the coast! I only changed a FEW THINGS: I used low sodium chicken broth in place of fish stock (didn't have any fish ...