The chilly air and golden hues of fall always remind me of cozy dinners by the fire. During one such evening, while pondering what to whip up with my stash of pantry essentials, I struck culinary gold—a Creamy Smoked Salmon Chowder with Bacon & Corn that instantly became a family favorite! The balance of crispy bacon, sweet corn, and rich, smoky salmon wrapped in a velvety broth is simply irresistible.
Imagine spoonfuls of this chowder, where every bite brings comfort and warmth, making it the perfect antidote to a bustling week. It’s not just hearty; it’s incredibly easy to prepare, easily transforming any weeknight dinner into an extraordinary experience. Whether you’re sharing it with loved ones or savoring it solo, this chowder pairs beautifully with a crusty baguette or even those little oyster crackers we all love. Dive in, and let’s create something delicious together!
Why is Creamy Smoked Salmon Chowder with Bacon & Corn a Must-Try?
Comforting Delight: This chowder is a warm hug in a bowl, perfect for those chilly nights.
Irresistible Flavor: The combination of smoky salmon, crispy bacon, and sweet corn creates a symphony of taste that your taste buds will adore.
Quick and Easy: With straightforward steps, you can whip up this dish in under 30 minutes, making it ideal for busy weeknights.
Versatile Base: Whether served with gnocchi or potatoes, this chowder caters to your cravings and pantry staples while still being lush and creamy.
Crowd-Pleaser: Perfect for family dinners or casual gatherings—everyone will be asking for seconds!
Creamy Smoked Salmon Chowder with Bacon Ingredients
• Dive into the deliciousness of Creamy Smoked Salmon Chowder with Bacon & Corn with these essential ingredients!
For the Base
- Smoked Bacon – Adds a savory, crispy texture; diced pancetta makes a great substitute.
- Sweet Onion – Provides sweetness and depth; yellow or white onion works well.
- Carrots – Contributes sweetness and delightful color; parsnips can offer a unique twist.
- Celery – Brings crunch and aromatic flavor; no substitutes needed here.
- Garlic – Enhances the overall flavor; fresh is always best for this dish.
- Fresh Thyme & Rosemary – Introduces delightful herbal notes; dried herbs can be used, just cut the amount in half.
- Sea Salt & Black Pepper – Essential for seasoning; always adjust to your personal taste.
For the Soup
- Smoked Paprika – Imparts a smoky flavor to elevate the chowder; regular paprika can be used for a milder taste.
- Ketchup/Tomato Paste – Adds a hint of acidity; can be omitted if you prefer a less tangy flavor.
- All-Purpose Flour – Helps thicken the chowder nicely; opt for cornstarch or a gluten-free flour blend if needed.
- Chicken Broth – Serves as the soup base; swap for vegetable broth for a vegetarian option.
For the Heartiness
- Mini Potato Gnocchi – Introduces hearty texture; substitute with 3 cubed medium potatoes for a different base.
- Hot Smoked Salmon – The star ingredient providing rich flavor and protein; use cold smoked salmon if you adjust cooking time accordingly.
- Corn (Canned or Fresh) – Adds a sweet touch; feel free to use fresh, frozen, or canned corn depending on availability.
For Creaminess
- Whole Milk and Heavy Cream – Creates indulgent creaminess; half-and-half can replace both for a lighter alternative.
- Parmesan Cheese – Contributes rich, savory flavor; Romano or Pecorino can work as great substitutes.
For Garnish
- Fresh Dill & Parsley – Offers bright, fresh flavors; dried herbs can be used in a lesser amount.
- Lemon – Brings brightness to the dish; you can use lime if lemon isn’t available.
How to Make Creamy Smoked Salmon Chowder with Bacon
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Preheat the Pot: Warm a large soup pot over medium heat, then add diced bacon. Fry until crispy, about 5-7 minutes, and set aside on a paper towel to drain excess fat.
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Sauté the Veggies: In the bacon fat, add diced sweet onion, carrots, and celery. Sauté while stirring until the vegetables soften, about 5 minutes.
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Add Aromatics: Mix in minced garlic, fresh thyme, rosemary, smoked paprika, sea salt, black pepper, and ketchup. Cook until fragrant, around 1-2 minutes, to infuse the flavors.
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Create the Base: Sprinkle the flour over the aromatic mixture, stirring for another minute. Slowly pour in the chicken broth, scraping the bottom of the pot to deglaze.
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Simmer: Return the crispy bacon to the pot, cover, and let the chowder simmer for 15-20 minutes on low heat.
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Prepare the Salmon: While the soup simmers, remove the skin from the hot smoked salmon and tear it into bite-sized chunks.
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Cook the Gnocchi: In a separate pot, cook the mini gnocchi according to package instructions (about 5 minutes), then drain and set aside.
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Combine Ingredients: Gently fold the cooked gnocchi, corn, and salmon into the simmering broth. Stir well to combine and heat through.
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Add Creaminess: Pour in whole milk, heavy cream, and grated parmesan. Stir to combine, then bring to a gentle simmer.
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Garnish and Serve: Off the heat, allow the chowder to rest for 30 minutes. Serve warm, topped with extra parmesan, fresh dill, parsley, and a squeeze of lemon for brightness.
Optional: For an extra touch, garnish with crispy bacon bits on top!
Exact quantities are listed in the recipe card below.
Make Ahead Options
These Creamy Smoked Salmon Chowder with Bacon delights are perfect for busy weeknights, allowing you to save time without sacrificing flavor! You can chop the vegetables (onion, carrots, celery) and store them in the refrigerator for up to 3 days in advance. Additionally, you can prepare the chowder base (steps 1-5) and refrigerate it for up to 24 hours. When you’re ready to serve, simply reheat the soup gently on the stove, fold in the remaining ingredients (gnocchi, salmon, milk, cream, and cheese), and bring to a simmer. This strategy ensures your chowder is just as delightful and creamy as if made fresh, making meal prep a breeze!
Storage Tips for Creamy Smoked Salmon Chowder
Fridge: Store leftover chowder in an airtight container for up to 3 days. Allow it to cool before sealing to maintain freshness.
Freezer: If freezing, transfer cooled chowder to a freezer-safe container, leaving space for expansion. It can be stored for up to 3 months, but note that texture may change.
Reheating: To reheat, thaw overnight in the fridge if frozen, then warm gently on the stovetop. Stir frequently and avoid boiling to preserve creamy consistency.
Serving Notes: When serving reheated chowder, add a splash of fresh cream or milk to restore creaminess and enhance flavor.
Creamy Smoked Salmon Chowder Variations
Feel free to explore delicious variations of this creamy chowder to suit your taste buds!
- Dairy-Free: Substitute coconut milk for whole milk and heavy cream, adding a subtle sweetness.
- Gluten-Free: Use cornstarch to thicken the chowder instead of flour, ensuring a smooth finish.
- Spicy Kick: Add a pinch of red pepper flakes or a dash of hot sauce to elevate the heat level and flavor.
- Veggie Boost: Toss in some diced bell peppers or zucchini for added texture and healthful benefits.
- Corn Alternative: If you want to change things up, sweet peas can replace the corn for a different taste while keeping it sweet.
- Herb Twist: Experiment with fresh basil or chives instead of dill for a refreshing herbal lift.
- Smoked Salmon Swap: Use leftover rotisserie chicken for a hearty, non-seafood version that’s just as satisfying.
- Extra Crunch: Top your chowder with crispy onions or homemade croutons for an appealing texture contrast.
Expert Tips for Creamy Smoked Salmon Chowder
- Avoid Curdling: When adding dairy, ensure you don’t bring the soup to a boil to maintain a smooth texture without curdling.
- Resting Time: Let the chowder sit off the heat for at least 30 minutes to enhance the flavors; reheating should be gentle.
- Gnocchi Cooking: If using potatoes instead of gnocchi, be sure they are fork-tender before serving for the best consistency in your chowder.
- Fresh Ingredients: Always opt for fresh garlic and herbs; they bring vibrant flavors that elevate your creamy smoked salmon chowder.
- Adjust Seasoning: Taste and adjust salt and pepper as needed throughout the cooking process, ensuring a perfectly seasoned dish.
What to Serve with Creamy Smoked Salmon Chowder with Bacon & Corn?
Create a heartwarming meal to accompany this cozy chowder that whispers comfort in every sip.
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Toasted Baguette: This crunchy delight is perfect for dipping into the creamy broth, soaking up every savory flavor.
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Oyster Crackers: A classic pairing, these little bites add a satisfying crunch and make each bowl more enjoyable.
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Simple Garden Salad: A light, refreshing salad with mixed greens and a citrus vinaigrette balances the rich flavors of the chowder perfectly.
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Savory Garlic Bread: The aromatic garlic complements the chowder’s smokiness while adding a delightful texture contrast.
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Steamed Asparagus: Tender asparagus drizzled with lemon juice enhances the dish’s brightness without overpowering it.
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White Wine: A crisp glass of Sauvignon Blanc or Pinot Grigio works wonders, harmonizing with the smoky salmon and creamy base.
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Berry Crumble: Finish off the meal with a warm berry crumble; its sweet-tartness is the ideal sweet counterpart to the chowder’s richness.
Creamy Smoked Salmon Chowder with Bacon & Corn Recipe FAQs
What type of salmon is best for this chowder?
Absolutely! For this chowder, hot smoked salmon is key as it provides that rich, smoky flavor. However, if you only have cold smoked salmon, you can still use it; just ensure that you adjust the cooking time slightly since it’s already cooked. Tear it into chunks and fold it in just before serving to warm it through without overcooking.
How can I store leftover chowder?
Very simply! Store leftover chowder in an airtight container in the fridge for up to 3 days. Make sure to cool the chowder before sealing it to preserve its freshness. For the best experience, reheat gently on the stovetop to maintain that delicious creamy texture.
Can I freeze Creamy Smoked Salmon Chowder?
Certainly! To freeze, allow the chowder to cool completely, then transfer it to a freezer-safe container, leaving some space for expansion. It can be stored for up to 3 months. When you’re ready to enjoy it, thaw it overnight in the fridge and reheat gently. Just remember, the texture may change slightly, so add a splash of cream or milk when reheating to restore some creaminess.
What if I can’t find gnocchi—can I use regular potatoes?
Of course! If you prefer using regular potatoes, about 3 medium-sized ones work beautifully. You’ll want to peel and cube them before adding them to the broth. Make sure they’re fork-tender by the time you serve, which should take around 15-20 minutes of simmering after adding to the chowder.
Is there a way to make this chowder lighter?
Absolutely! If you want a lighter version of the Creamy Smoked Salmon Chowder with Bacon & Corn, you can reduce the amount of heavy cream and use just milk, or even opt for half-and-half instead. You can also decrease the bacon or use turkey bacon for a healthier fat option without sacrificing too much flavor.
Can pets eat this chowder?
It’s best to be cautious! While some ingredients like salmon are safe in moderation, this chowder contains several items such as onions and garlic which are toxic to pets. If you want to treat your furry friend, consider cooking them plain salmon or potatoes separately. Always consult your vet before sharing any human food with your pets!
Creamy Smoked Salmon Chowder with Bacon & Corn for Cozy Nights
Ingredients
Equipment
Method
- Warm a large soup pot over medium heat, then add diced bacon. Fry until crispy, about 5-7 minutes, and set aside on a paper towel to drain excess fat.
- In the bacon fat, add diced sweet onion, carrots, and celery. Sauté while stirring until the vegetables soften, about 5 minutes.
- Mix in minced garlic, fresh thyme, rosemary, smoked paprika, sea salt, black pepper, and ketchup. Cook until fragrant, around 1-2 minutes.
- Sprinkle the flour over the aromatic mixture, stirring for another minute. Slowly pour in the chicken broth, scraping the bottom of the pot.
- Return the crispy bacon to the pot, cover, and let the chowder simmer for 15-20 minutes on low heat.
- While the soup simmers, remove the skin from the hot smoked salmon and tear it into bite-sized chunks.
- In a separate pot, cook the mini gnocchi according to package instructions (about 5 minutes), then drain and set aside.
- Gently fold the cooked gnocchi, corn, and salmon into the simmering broth. Stir well to combine and heat through.
- Pour in whole milk, heavy cream, and grated parmesan. Stir to combine, then bring to a gentle simmer.
- Off the heat, allow the chowder to rest for 30 minutes. Serve warm, topped with extra parmesan, fresh dill, parsley, and a squeeze of lemon.