If you’re craving a comforting, hearty soup that feels like a warm hug in a bowl, look no further than this Creamy Salmon Chowder with Bacon and Dill Recipe. It’s a wonderful blend of tender salmon, smoky bacon, fresh dill, and a creamy broth filled with potatoes and corn. This dish has all the cozy vibes you want on a chilly day but with a fresh, bright twist from the dill that really makes it special. Whether you’re cooking for family or impressing friends, this chowder is a guaranteed crowd-pleaser.
Ingredients You’ll Need
Our Creamy Salmon Chowder with Bacon and Dill Recipe uses simple, familiar ingredients that come together beautifully. Each one plays an important role to build layers of flavor, texture, and color — from crispy bacon adding that irresistible smokiness to the fresh dill giving just the right herbal brightness.
- Bacon (4 strips, cut into small pieces): Provides smoky, crispy goodness and rich fat for sautéing the veggies.
- Fresh salmon (1 pound): The star protein offering tender, flaky bites and ocean-fresh flavor.
- Onion (1/2 medium, chopped small): Adds subtle sweetness and depth.
- Carrots (2 medium, peeled and chopped small): Bring a natural sweetness and vibrant orange color.
- Celery (2 sticks, chopped small): Gives a faint earthy crunch and aromatic balance.
- Garlic (1 large clove, minced): Infuses a fragrant warmth amplifying overall flavor.
- Flour (2 tablespoons): Creates the chowder’s deliciously thick and creamy texture.
- Chicken broth or stock (3 cups): Forms the savory base of the soup.
- Clam juice (1 cup): Adds a subtle briny depth that complements the salmon perfectly.
- Heavy/whipping cream (1 cup): Brings richness and a silky smooth mouthfeel.
- Russet potatoes (2 large, peeled and diced): Make the chowder hearty and comforting with tender chunks.
- Corn (3/4 cup, frozen or fresh): Sprinkles juicy sweetness and cheerful pops of color.
- Fresh dill (1 tablespoon, chopped): Finishes with a fresh, aromatic herbaceous note.
- Salt & pepper (to taste): Essential seasonings to enhance every flavor.
How to Make Creamy Salmon Chowder with Bacon and Dill Recipe
Step 1: Crisp the Bacon
Start by prepping your bacon using kitchen shears for easy cutting. Cook the bacon pieces in a large pot over medium-high heat until they turn golden and crispy, about 10 minutes. This step is crucial because the bacon fat left behind will be your flavor-packed cooking medium for the rest of the chowder.
Step 2: Prepare the Vegetables
While the bacon crisps, chop the onion, celery, carrots, and potatoes into small, even pieces. This uniformity ensures everything cooks at the same pace and blends evenly in texture.
Step 3: Remove Bacon, Keep the Drippings
Once the bacon is perfectly crispy, transfer it onto a paper towel-lined plate to drain off excess grease. But don’t discard the bacon fat in the pot since it’s the secret base that infuses so much flavor into your chowder.
Step 4: Brown the Salmon
Add the salmon to the pot and cook it for 2 minutes on each side just to brown it lightly. It doesn’t need to cook all the way through yet; this gives the chowder an extra depth. The skin might stick, but no worries — just scrape it gently with your spoon.
Step 5: Sauté the Aromatics
Leave about a tablespoon of bacon fat in the pot, then add in your chopped onions, carrots, and celery. Sauté for five minutes until they soften and begin to release their natural sweetness, setting a beautiful base for the chowder.
Step 6: Add Garlic
Stir in the minced garlic and cook for about 30 seconds until fragrant. Garlic enhances the savory notes and brings a subtle zing to balance the creamy broth.
Step 7: Make the Roux
Sprinkle the flour over the veggies and cook for about a minute, stirring nearly constantly. This technique helps thicken the chowder and give it that luscious, creamy consistency you expect.
Step 8: Add Broth and Clam Juice
Pour in the chicken broth and clam juice, stirring well to dissolve the flour and scrape up all those flavorful browned bits from the pot’s bottom. This step builds the rich, layered flavor foundation.
Step 9: Combine Cream, Potatoes, Corn, and Bacon
Next, mix in the cream, diced potatoes, corn, and most of the crispy bacon pieces (reserve some for garnish). Turn the heat up to high until the chowder reaches a boil, then reduce it to a rapid simmer so it cooks gently.
Step 10: Cook Until Potatoes are Tender
Let the chowder simmer uncovered for about 15 to 20 minutes. Stir occasionally to prevent sticking and to evenly cook the potatoes until tender but not mushy.
Step 11: Flake in the Salmon and Add Dill
Use a fork to break the salmon into bite-sized pieces, and discard any skin. Remove the pot from heat, stir in the salmon and fresh dill, allowing the residual heat to finish cooking the fish tenderly and the dill to release its bright, fragrant oils.
Step 12: Season and Garnish
Finally, taste your chowder and season with salt and pepper as needed. Serve it up with the reserved crispy bacon on top for that perfect finishing crunch.
How to Serve Creamy Salmon Chowder with Bacon and Dill Recipe
Garnishes
Fresh dill sprigs, extra crispy bacon crumbles, and a sprinkle of cracked black pepper make fantastic garnishes that visually brighten the dish and add bursts of flavor with each bite.
Side Dishes
A warm crusty bread or garlic butter rolls are wonderful alongside to soak up every creamy drop. A simple green salad tossed with lemon vinaigrette uplifts the meal with refreshing crispness.
Creative Ways to Present
For a rustic look, serve your Creamy Salmon Chowder with Bacon and Dill Recipe in mini cast-iron skillets or hollowed-out bread bowls. For dinner parties, consider serving it in clear glass mugs so guests can enjoy the layered colors and textures.
Make Ahead and Storage
Storing Leftovers
Transfer any leftover chowder into an airtight container and refrigerate for up to 3 days. The flavors actually meld beautifully overnight, making your second serving even better than the first.
Freezing
You can freeze this chowder, but be mindful that the creamy base and potatoes may change texture slightly upon thawing. Use a freezer-safe container and freeze for up to 1 month. Thaw slowly in the fridge overnight before reheating gently.
Reheating
Warm the chowder slowly on the stove over medium-low heat, stirring frequently to prevent scorching. If it’s too thick, add a splash of broth or cream to bring back that silky chowder consistency.
FAQs
Can I use canned salmon instead of fresh?
While canned salmon is convenient, fresh salmon offers a firmer texture and fresher flavor that really shine in this chowder. Fresh is highly recommended for the best results, but in a pinch, canned can work too.
Is it necessary to use clam juice?
Clam juice adds a subtle brininess that enhances the seafood flavor, but if you don’t have any, you can substitute with extra chicken broth or a splash of fish sauce. Just keep the balance mild so it doesn’t overpower the salmon.
Can I make this chowder dairy-free?
Absolutely! You can swap the heavy cream for coconut milk or a creamy plant-based alternative. The chowder will have a slightly different flavor but will still be wonderfully creamy and satisfying.
What type of potatoes work best?
Russet potatoes are ideal because they become tender without falling apart, helping to thicken the chowder naturally. However, Yukon Gold potatoes are a good alternative if you prefer a slightly waxier texture.
How do I adjust the recipe for spiciness?
If you like a bit of heat, add a pinch of cayenne pepper or red chili flakes when sautéing the veggies. Alternatively, a dash of hot sauce at the table can be a nice touch for spice lovers.
Final Thoughts
This Creamy Salmon Chowder with Bacon and Dill Recipe is one of those magical dishes that feels both luxurious and homey at the same time. Its cozy creaminess, balanced with fresh dill and crispy bacon, makes it a comforting meal you’ll want to come back to again and again. Trust me, once you make this chowder, it will quickly become a cherished favorite in your recipe collection. Don’t wait to give it a try — your taste buds will thank you!
