Imagine a bowl of rich, velvety chowder studded with tender chunks of smoked salmon, crispy bacon, and sweet corn kernels, all swimming in a creamy broth infused with herbs and a hint of smokiness. This Creamy Smoked Salmon Chowder with Bacon & Corn is the kind of soup that warms you from the inside out, combining the luxury of smoked salmon with the comforting heartiness of a classic chowder. The smoky flavors from both the salmon and bacon create incredible depth, while the corn adds pops of sweetness that balance the richness perfectly. Unlike traditional fish chowders that can be heavy and one-dimensional, this version feels lighter yet remains incredibly satisfying, with layers of flavor that develop with each spoonful. Whether you’re looking for an impressive first course for a dinner party, a cozy weekend lunch, or want to treat yourself to something special, this chowder delivers restaurant-quality results with straightforward home cooking techniques.
Serving Quantity: 6 servings
Cooking Time: 40 minutes (plus 15 minutes prep time)
Nutrition Information (per serving):
- Calories: 420
- Protein: 24g
- Fat: 24g
- Carbohydrates: 28g
- Fiber: 3g
- Sugar: 6g
- Sodium: 980mg
1. Gather Your Ingredients
For the chowder base:
- Six slices thick-cut bacon, chopped into half-inch pieces
- Three tablespoons unsalted butter
- One large yellow onion, diced
- Two celery stalks, diced
- Two medium carrots, diced
- Three garlic cloves, minced
- Quarter cup all-purpose flour
- Four cups seafood stock or chicken broth
- One and a half pounds Yukon Gold potatoes, peeled and diced into half-inch cubes
- Two bay leaves
- One teaspoon dried thyme
- Half teaspoon smoked paprika
- Half teaspoon salt
- Quarter teaspoon black pepper
- Quarter teaspoon cayenne pepper (optional)
For the cream and salmon:
- One and a half cups heavy cream
- One cup whole milk
- Twelve ounces smoked salmon, cut into bite-sized pieces
- Two cups fresh or frozen corn kernels
- Two tablespoons fresh lemon juice
- Two tablespoons fresh dill, chopped
- Two tablespoons fresh chives, chopped
For garnish:
- Reserved crispy bacon pieces
- Fresh dill sprigs
- Fresh chives, chopped
- Sour cream or crème fraîche
- Lemon wedges
- Oyster crackers or crusty bread
2. Cook the Bacon
In a large, heavy-bottomed pot or Dutch oven, cook the chopped bacon over medium heat for about 8 to 10 minutes, stirring occasionally, until crispy and browned. The bacon should render most of its fat and become crunchy. Use a slotted spoon to transfer the cooked bacon to a paper towel-lined plate, leaving the bacon fat in the pot. Reserve the bacon for garnishing at the end. Don’t discard the bacon fat as it provides incredible smoky flavor that forms the foundation of your chowder. If you have more than three tablespoons of bacon fat in the pot, pour off the excess, but keep at least two tablespoons.
3. Sauté the Vegetables
Add the three tablespoons of butter to the bacon fat in the pot over medium heat. Once the butter has melted and is bubbling, add the diced onion, celery, and carrots. This combination is called a mirepoix and provides the aromatic base for countless soups and stews. Cook for about 8 to 10 minutes, stirring occasionally, until the vegetables are softened and the onion is translucent. The vegetables should be tender but not browned. Add the minced garlic and cook for 1 minute, stirring constantly, until fragrant. The kitchen should smell absolutely incredible at this point with the combination of bacon, butter, and aromatics.
4. Create the Roux
Sprinkle the quarter cup of flour over the vegetables. Stir constantly with a wooden spoon for about 2 minutes, coating all the vegetables in the flour and cooking out the raw flour taste. This mixture is called a roux and will thicken your chowder. The flour should be completely absorbed by the fat with no dry pockets remaining. Continue cooking and stirring for another minute until the roux just barely begins to turn a light golden color. Be careful not to let it brown too much as you want a light-colored chowder, not a dark gravy.
5. Add the Liquids
Slowly pour in the seafood stock or chicken broth, whisking constantly to prevent lumps from forming. The flour-coated vegetables will want to clump, so vigorous whisking is important here. Add the liquid gradually at first, whisking until smooth, then you can add the rest more quickly. Bring the mixture to a boil over medium-high heat, stirring occasionally. Once boiling, add the diced potatoes, bay leaves, dried thyme, smoked paprika, salt, black pepper, and cayenne if using. The smoked paprika adds another layer of smokiness that complements the salmon and bacon beautifully.
6. Simmer the Potatoes
Reduce the heat to medium-low so the chowder maintains a gentle simmer. Cook for 15 to 20 minutes, stirring occasionally, until the potatoes are completely tender when pierced with a fork. They should be cooked through but still hold their shape and not be falling apart. As the potatoes cook, they’ll release some of their starch, which naturally thickens the chowder and adds body. If the chowder seems too thick at this point, you can add a bit more broth. If it’s too thin, let it simmer a bit longer to reduce.
7. Add Cream and Corn
Once the potatoes are tender, reduce the heat to low. Pour in the heavy cream and whole milk, stirring gently to combine. The mixture should be creamy and thick, coating the back of a spoon nicely. Add the corn kernels and stir them in. If using frozen corn, it will take a minute to heat through. Let the chowder heat gently for about 5 minutes, stirring occasionally. Don’t let it boil vigorously once the cream is added, as this can cause the dairy to separate or curdle. The chowder should be steaming and hot but just barely bubbling.
8. Add the Smoked Salmon
Cut the smoked salmon into bite-sized pieces, about 1 inch in size. Gently fold the salmon pieces into the hot chowder. The salmon is already cooked, so you’re just warming it through and infusing it into the soup. Cook for just 2 to 3 minutes, stirring very gently to avoid breaking up the delicate salmon pieces too much. Some breaking apart is fine and natural, but you want distinct chunks of salmon throughout rather than having it completely shred into the soup. The salmon will impart its smoky, rich flavor into the entire pot of chowder.
9. Season and Finish
Remove and discard the bay leaves. Add the fresh lemon juice, chopped fresh dill, and chopped chives. Stir gently to incorporate the fresh herbs throughout. Taste the chowder carefully and adjust the seasoning as needed. You may want to add more salt, pepper, or lemon juice depending on how salty your smoked salmon was and your personal preference. The chowder should be rich and creamy with a balance of smoky, savory, and slightly bright flavors from the lemon and herbs. If it seems too thick, thin it with a splash of milk or broth. If too thin, let it simmer gently for a few more minutes.
10. Serve and Garnish
Ladle the hot chowder into wide, shallow soup bowls. Make sure each serving gets a good mix of potatoes, corn, salmon, and plenty of the creamy broth. Top each bowl with a generous amount of the reserved crispy bacon pieces. Add a small dollop of sour cream or crème fraîche in the center for richness and tang. Garnish with fresh dill sprigs and a sprinkle of chopped chives. Add a wedge of lemon on the side of each bowl so diners can add extra brightness if desired. Serve immediately while hot, accompanied by oyster crackers or thick slices of crusty bread for dipping into that incredible creamy broth.
Tips for Perfect Results
- Use hot-smoked salmon, not lox or cold-smoked salmon. Hot-smoked salmon has a firmer texture that holds up better in soup and has a more pronounced smoky flavor.
- Don’t skip the bacon. Its smoky, salty flavor is essential to this chowder and complements the smoked salmon perfectly. Turkey bacon won’t provide the same depth.
- Cut the potatoes into uniform half-inch cubes so they cook evenly. Larger pieces will take longer while smaller pieces may fall apart.
- Add the salmon at the very end and don’t overcook it. It’s already cooked, so it just needs to be warmed through. Overcooking makes it dry and tough.
- Use fresh herbs if at all possible. Dried dill and chives don’t provide the same bright, fresh flavor that makes this chowder special.
- Make the roux carefully and whisk constantly when adding liquid to prevent lumps. Once formed, lumps are difficult to eliminate.
- Don’t let the chowder boil vigorously once the cream is added. Gentle heat prevents the dairy from breaking or curdling.
- This chowder thickens as it sits. If making ahead or reheating, thin it with additional broth or milk to return it to the proper consistency.
- For a lighter version, substitute half-and-half for the heavy cream and use 2 percent milk. The chowder will be less rich but still delicious.
- Store leftover chowder in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat, stirring frequently and adding liquid as needed. Don’t freeze this chowder as the potatoes and cream don’t freeze well and the texture will suffer significantly upon thawing. The chowder actually tastes even better the next day as the flavors continue to develop and meld together.
