Serves 6
30 min
Easy, Creamy One-Pot Salmon Chowder
Recipe GLPR5f10b62acc40eb
A comforting Nordic-inspired chowder that comes together in just 30 minutes. Tender chunks of salmon and potatoes simmer in a creamy clam broth, enriched with crispy bacon and finished with fresh herbs. This one-pot meal is perfect for weeknight dinners and is naturally egg-free and allergen-friendly.
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Ingredients
1/2 pound salt pork or bacon, cut into 1/2-inch pieces
2 tablespoons water
1 medium onion, finely chopped
2 large ribs celery, finely chopped
Kosher salt and freshly ground black pepper to taste
2 tablespoons all-purpose flour
1 cup bottled clam juice
1 quart whole milk
1 pound russet or Yukon Gold potatoes, peeled and cut into 1/2-inch cubes
1 bay leaf
3/4 to 1 pound boneless, skinless salmon or other white fish, cut into 3/4-inch chunks
1 tablespoon hot sauce
Minced fresh parsley, dill, or chives for serving
Crackers for serving
Directions
In a large heavy-bottomed pot, cook the bacon pieces over medium heat until the fat renders and the edges begin to crisp, about 5 minutes. Add the water and stir to help release the browned bits from the bottom of the pot.
Add the chopped onion and celery to the pot. Season with a pinch of salt and pepper. Cook over medium heat, stirring occasionally, until the vegetables become soft and fragrant, about 5 minutes.
Sprinkle the flour over the vegetables and bacon. Stir constantly for about 1 minute to cook out the raw flour taste and form a light roux.
Pour in the clam juice and whole milk, stirring well to combine and ensure the flour is fully incorporated without lumps.
Add the cubed potatoes and bay leaf. Bring the mixture to a gentle simmer over medium heat. Cook uncovered for about 10 minutes until the potatoes are nearly tender.
Add the salmon chunks to the pot, stirring gently to distribute them evenly. Continue simmering for 3 to 4 minutes until the fish is opaque throughout and reaches an internal temperature of 145°F.
Stir in the hot sauce and adjust the seasoning with additional salt and pepper to taste. Remove the bay leaf.
Ladle the chowder into bowls and garnish generously with fresh minced herbs. Serve immediately with crackers on the side.
