Salmon and Potato Chowder
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Salmon & Potato Chowder ( adapted from Gourmet Today)

Creamy and satisfying, this chowder is delicious on a cold winter's day.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: dinner, seafood, soup
Cuisine: american, soup
Servings: 4 servings
Author: jodiemo


  • 5 slices Bacon chopped
  • 1 medium onion chopped
  • 2 celery ribs chopped
  • 4 medium baking potatoes peeled and chopped
  • 2 t . salt
  • 1/2 t . pepper
  • 1 1/2 cups chicken broth
  • 2 cups whole milk
  • 3 pound salmon fillets skinned ( about a )
  • 2 t . dried dill
  • 1 T butter


  • In a large heavy saucepan, fry the bacon over medium heat until crisp and then drain on paper towels. Reserve 2 T of fat in the pan and saute onions, celery and potatoes until onion is softened, about 5 minutes.Stir in chicken broth and bring to a boil. Simmer, covered, until the potatoes are almost tender, about 10 minutes.
  • Add milk to the pan, bring to a boil and simmer uncovered until potatoes are very tender, another 10 minutes. Using a stick blender or a food processor, blend the soup until it is creamy and only a few small chunks of potatoes remain. Stir in salmon, dill and butter and continue to simmer until the fish is cooked through, about 5 minutes.Serve in bowls topped with bacon ( and maybe a little cheddar cheese)