Looking for a hearty and comforting dinner option that’s easy to make and packed with flavor? Look no further than my Salmon Bacon Chowder! This creamy soup combines fresh salmon, smoky bacon, tender chicken, and a medley of vegetables, all simmered to perfection in one pot. It’s a fail-proof recipe that’s sure to satisfy your cravings and warm you up on chilly evenings. Let’s dive into this delicious dish together and discover why it’s a must-try for any soup lover!
Table of Contents
Why I Love This Recipe
I absolutely love my recipe because it reminds me of my college days, inspired by a beloved sandwich shop I used to frequent! I crafted this one-pot Salmon Bacon Chowder recipe to combine the heartiness of a chicken chowder base with the flavorful addition of tender salmon chunks, creating a soup that’s both comforting and satisfying. What makes it truly special is that it’s my unique creation, building upon the success of my popular Creamy Chicken Soup and Bacon Pumpkin Bisque recipes!
Using my proven low and slow cooking method from my Asian Oxtail Soup and Creamy Ground Beef Stew recipes, we sear the meats first, then simmer them with the soup base until everything is perfectly tender and infused with rich flavor. The result is a creamy, flavorful soup that’s perfect for anyone craving a hearty and nutritious meal in just one pot. Trust me, you’ll want to make this recipe now and experience its comforting flavors for yourself!
Ingredients
Ingredients
- Chicken – boneless and skinless chicken thigh. Can substitute with chicken breast if preferred.
- Salmon Fillet – skinless and boneless fillet.
- Salt – sea salt preferred.
- Bacon – thinly sliced and can be any type of bacon or even ham if preferred.
- Onion – yellow or brown onion.
- Mushroom – common white mushrooms.
- Green Onion – finely chopped green onion scallions.
- Chicken Broth – use your preferred brand and type of chicken broth or stock.
- White Wine – dry white wine of choice.
- Butter – salted or unsalted.
- Black Pepper – ground.
- Garlic Powder – dried and ground garlic found in the seasoning section of supermarkets.
- Heavy Cream – can use heavy whipping cream as well.
- Thickener – corn starch slurry or thickener of choice.
Additional Add Ins
You can add Corn, Carrots, and Potatoes to make this soup even heartier. These mix-ins will enhance both the texture and flavor of the dish, providing a more satisfying and nutritious meal.
Essential Kitchen Equipment
- Large Pot
Directions
☑ Before Getting Started
Make sure you use a Large Pot or, preferably, a Dutch Oven for best results.
Step 1 In a large pot over medium-high heat, cook chopped bacon until it becomes well-coated and slightly crispy. Next, add the chopped onions and cook until they become tender and fragrant, which typically takes about 2-3 minutes.
Step 2 Combine chicken broth, white wine, salt, black pepper, garlic powder, and butter in the pot. Stir well to ensure all ingredients are thoroughly mixed, then cover the pot. Simmer over low heat for 60 minutes.
🧂 Flavoring Pro Tip
For an extra flavor boost, incorporate 1 Teaspoon of Chicken Bullion into your soup.
Step 3 Once 60 minutes have passed, add in the cubed salmon and cook for 2-3 minutes, or until the salmon easily breaks apart.
🍣 Salmon Pro Tip
Avoid Overcooking your salmon. Once it easily breaks apart, it’s ready to be enjoyed.
Step 4 Lastly, add heavy cream, thickener of choice and stir until thickened.
🥄 Corn Starch Pro Tip
If using Corn Starch Slurry as a thickener, prepare a mixture of 2 Tablespoon of Corn Starch and 4 Tablespoons of Water in a mixing bowl. Gradually add this mixture to your soup until it thickens to your liking.
🌿 Garnishing Pro Tip
For a finishing touch, garnish your dish with Chopped Green Onions.
Pairing Recommendations
While this chowder is hearty and satisfying enough to stand alone as a meal, it pairs wonderfully with refreshing side dishes like a green salad dressed in Caesar Dressing or Broccoli Caesar Salad.
Frequently Asked Questions
Can salmon chowder be frozen?
Yes, you can absolutely freeze salmon chowder. Once the creamy salmon chowder has cooled down, transfer it into ziplock bags or airtight freezer containers before placing it in the freezer for storage.
Can this be made in a instapot?
Certainly! You can adapt this recipe to be made in an Instant Pot. Simply follow the recipe instructions as usual, but when it comes to cooking, adjust the timing to 30 minutes on high pressure instead of the original 60 minutes. Once the cooking time is up, release the pressure before proceeding with the rest of the recipe steps as written.
Can I use fresh or frozen salmon for this recipe?
Yes, you can use frozen salmon, but ensure it is completely thawed before cooking.
Are there any tips for preventing the chowder from becoming too thick or too thin?
Add the thickener slowly and wait 20-30 seconds before adding any more thickener, as it will continue to thicken over time. If it becomes too thick, simply add more chicken broth.
Storage Tips
To store leftovers, simply transfer them into an airtight container and place it in the refrigerator. Leftovers can be safely stored this way for 5 to 7 days.
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Watch How To Make It
Salmon Bacon Chowder
Ingredients
Chowder
- 1/2 lbs Chicken Thigh can sub with chicken breast
- 1/2 lbs Salmon skinless
- 1/4 tsp Salt for salmon
- 3 Slices Bacon
- 1 Cup Onion
- 3 Stalks Celery
- 1 Cup Mushroom
- 1 Stalk Green Onion
- 5 Cup Chicken Broth
- 1/4 Cup White Wine
- 3 tbsp Butter
- 1/2 tsp Salt for chowder
- 1/4 tsp Black Pepper
- 1/8 tsp Garlic Powder
- 2/3 Cup Heavy Cream
Corn Starch Slurry
- 2 tbsp Corn Starch for low carb use xanthan gum
- 4 tbsp Water
Instructions
- Gather all the ingredients.
- Chop bacon into slices and chicken into 1/4 x 1/4 inch cubes.
- Prepare salmon fillet by cutting into 1x1 inch cubes and sprinkle salt.
- Chop onions, celery, mushrooms, green onions and set aside.
- Heat large pot on high heat and add sliced bacon, saute for 2-3 minutes until the pot is well coated with the bacon oils.
- Add chopped onions into pot and cook for another 2-3 minutes until onions are fragrant and translucent.
- Add cubed chicken, chopped celery, mushrooms, and pour in the chicken broth and white wine. Season with salt, black pepper, garlic powder, and add butter. Mix until all ingredients are well combined. Place the cover on the pot and set the heat to low. Cook for 60 minutes.
- After 60 minutes, add salmon cubes and cook for 2-3 minutes or until salmon easily breaks apart.
- Next, add in the heavy cream and thickener, then cook for 1-2 more minutes while stirring to allow the thickener to thicken the soup. Transfer the soup to a serving bowl and sprinkle chopped green onions and black pepper on top to taste.
Nutrition
