Oregon Smoked Salmon Chowder
A creamy potato chowder built around flaky smoked salmon, a coastal Oregon comfort food.
- Prep
- 20 min
- Cook
- 35 min
- Total
- 55 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 380 kcal
Equipment
- •Soup pot
Nutrition
Per serving, approximate
- Calories
- 380 kcal
- fat
- 22
- carbs
- 26
- protein
- 20
- calories
- 380
Instructions
- 1
Cook the bacon in a soup pot until crisp. Remove and set aside, leaving the fat in the pot.
- 2
Add the onion and celery to the pot. Cook until softened.
- 3
Add the diced potatoes and fish stock. Bring the liquid to a gentle simmer.
- 4
Cook for 15-18 minutes until the potatoes are tender.
- 5
Stir in the corn and heavy cream. Simmer gently for 5 minutes.
- 6
Gently fold in the flaked smoked salmon so it warms through without breaking apart.
- 7
Season with salt, pepper, and fresh dill.
- 8
Ladle the chowder (thick creamy soup) into bowls. Top each with the reserved crisp bacon.
Chef's tips
Add the smoked salmon at the very end so it just warms through instead of overcooking. Use good quality cold-smoked or hot-smoked salmon for the best flavor.
Storage
Refrigerate in an airtight container for up to 3 days.
Reheating
Reheat gently over low heat, stirring often, without boiling.
Common mistakes to avoid
- •Boiling the chowder hard after adding the cream, which can cause it to separate.
- •Adding the salmon too early and overcooking it.
Serving suggestions
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