Salmon Chowder with Potatoes, Bacon and Dill (Creamy Pacific Northwest Soup)

Why you’ll love it

• Hearty and comforting: salmon, potatoes and bacon make a filling one-pot meal.
• Tender, flaky fish: adding the salmon at the end keeps every bite moist.
• Fresh and bright: dill and lemon balance the creamy broth beautifully.

Quick facts

Ingredients

For the chowder base

• 4 slices thick-cut bacon, chopped
• 2 tbsp (28 g) unsalted butter
• 1 medium yellow onion, diced
• 2 celery ribs, diced
• 2 garlic cloves, minced
• 1/4 cup (30 g) all-purpose flour
• 4 cups (960 ml) seafood stock or low-sodium chicken broth
• 1 1/2 lb (680 g) Yukon Gold potatoes, peeled or unpeeled, cut into 1/2-inch (1.25 cm) cubes
• 1 bay leaf
• 1/2 tsp dried thyme
• 1 tsp kosher salt, divided, plus more to taste

For the salmon and finish

• 1 1/2 lb (680 g) skinless salmon fillet, pin bones removed, cut into 1-inch (2.5 cm) chunks
• 1 cup (240 ml) heavy cream
• 1 cup (240 ml) whole milk
• 2 tbsp chopped fresh dill, plus more for serving
• 1 tbsp fresh lemon juice
• 1/2 tsp black pepper

For serving

• Oyster crackers or crusty sourdough bread
• Lemon wedges

Step-by-step method

1. Crisp the bacon. Cook the bacon in a large Dutch oven over medium heat 6 to 8 minutes, stirring often, until crisp. Transfer it to a plate lined with paper towels and pour off all but about 1 tablespoon of the fat.

2. Soften the vegetables. Add the butter to the pot. When it melts, add the onion and celery and cook 6 minutes, stirring, until soft and translucent. Add the garlic and cook 1 minute, until fragrant.

3. Thicken. Sprinkle in the flour and stir constantly for 1 to 2 minutes. Slowly pour in the stock while stirring, scraping up the browned bits from the bottom, until smooth.

4. Simmer the potatoes. Add the potatoes, bay leaf, thyme and 1/2 teaspoon of the salt. Bring to a boil, then reduce the heat, cover and simmer 12 to 15 minutes, until the potatoes are just tender when pierced with a fork.

5. Add the dairy. Stir in the cream and milk and heat over medium-low until steaming and barely simmering, about 3 minutes. Do not let it boil hard or the dairy can separate.

6. Poach the salmon. Season the salmon with the remaining 1/2 teaspoon salt and gently slide it into the pot. Simmer very gently, without stirring for the first 3 minutes, 5 to 6 minutes total, until the salmon is opaque and flakes easily.

7. Finish and serve. Remove the bay leaf. Gently stir in the dill, lemon juice, pepper and half of the bacon, trying not to break up the salmon too much. Taste and add salt if needed. Ladle into bowls and top with the remaining bacon, more dill and oyster crackers, with lemon wedges on the side.

How to know it is done

The chowder is ready when the potatoes are completely tender and a fork slides through them easily, the broth is creamy and lightly thickened so it coats a spoon, and the salmon is opaque all the way through and flakes easily with a fork. The salmon should reach 145°F (63°C) on an instant-read thermometer; pull the pot off the heat as soon as it does so the fish stays moist.

Tips for the best result

• Use Yukon Gold potatoes; they hold their shape and give the broth a natural, buttery creaminess.
• Cut the salmon into large chunks so they stay intact while cooking.
• Keep the heat low after adding the cream; a gentle simmer keeps the broth silky.
• Stir gently with a wide spoon once the salmon is in so the pieces do not fall apart.
• Add the lemon juice at the end; it brightens the flavor without curdling the cream.

Variations and substitutions

• Smoked salmon chowder: replace half of the fresh salmon with 8 oz (225 g) flaked hot-smoked salmon, stirred in at the end just to warm through.
• With corn: add 1 1/2 cups (210 g) frozen corn kernels with the cream for a sweeter, Alaskan-style chowder.
• Without bacon: skip it and use 3 tablespoons of butter; add 1/2 teaspoon smoked paprika for a smoky note.
• Lighter: use 2 cups of whole milk instead of the milk and cream; it will be a little thinner.
• Gluten-free: omit the flour and thicken at the end with 2 tablespoons cornstarch mixed with 2 tablespoons cold milk.
• Other fish: use cod, halibut or steelhead trout instead of salmon, with the same cooking time.

Make ahead

Make the chowder base through step 5 up to 2 days ahead, cool it and refrigerate it covered. When you are ready to serve, reheat it gently over medium-low heat until steaming, then add the raw salmon and finish the recipe. This keeps the fish perfectly tender. You can also cook the bacon and chop the vegetables 1 day ahead.

Storage and reheating

Cool leftovers quickly and refrigerate them in an airtight container for up to 2 days. Reheat gently in a saucepan over medium-low heat 6 to 8 minutes, stirring carefully and adding a splash of milk if it has thickened; do not let it boil. Avoid high power in the microwave, which can toughen the salmon. Freezing is not recommended, because the potatoes turn grainy and the cream can separate.