Smoked Salmon Chowder with Dill, Corn & Crispy Bacon

Your New Favorite Bowl of Cozy: Smoked Salmon Chowder

Hey there, friend! Isla here, from my cozy kitchen to yours. Let’s be real: sometimes, you just need a hug in a bowl. Not just any hug, but a sophisticated, flavor-packed, “wow-did-I-really-make-this?” kind of hug. That’s exactly what this Smoked Salmon Chowder with Dill, Corn & Crispy Bacon is all about. We’re talking creamy, smoky, and bursting with so much layered flavor that every single spoonful feels like a little celebration.

Packed with tender red potatoes, sweet pops of corn, and aromatic veggies all swimming in a rich, herbed broth, this chowder is the ultimate soul-warmer. It’s elevated with gorgeous flaked smoked salmon and a bright touch of lemon that cuts through the richness perfectly. And let’s not forget the crowning glory: a generous sprinkle of crispy, salty bacon. This isn’t just soup; it’s an experience. It’s cozy enough for a lazy Sunday but luxurious enough to serve to guests. Best of all, while it tastes like it simmered all day, it comes together in a totally manageable, fun-to-make process. So, tie on your apron, and let’s make some magic!

The Chowder That Connects Me to the Coast

This recipe always takes me right back to my grandma’s kitchen, with the sound of seagulls squawking and the salty sea air drifting through the window. She was a wizard with whatever the local fishermen had caught that day. I remember one chilly afternoon, watching her make a simple fish chowder. She didn’t have fancy smoked salmon, but she had a big, beautiful piece of cod and a secret ingredient: a tiny pinch of smoked paprika that made the whole house smell incredible. She let me stir the pot, warning me with a wink not to “agitate the fish too much” or it would get tough.

That lesson in gentle cooking stuck with me. When I created this recipe for BiteTide, I wanted to capture that same coastal comfort but with a modern, elegant twist. Swapping the fresh fish for smoky, silky salmon and adding the sweet corn felt like a natural evolution of her classic. Every time I make this chowder, I’m right back there with her, learning that the best food isn’t about perfection—it’s about heart, memory, and a whole lot of flavor.

Smoked Salmon Chowder with Dill, Corn & Crispy Bacon

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• Author: islamerrick
• Total Time: 40 minutes
• Yield: 4 servings 1x

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Description

Smoked Salmon Chowder with Dill, Corn & Crispy Bacon is a comforting, creamy soup filled with flaky smoked salmon, sweet corn, fresh dill, and savory bacon. It’s rich yet balanced, perfect for cozy nights or impressing guests with minimal effort.

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Ingredients

Scale 1x2x3x

• 4 slices bacon, chopped
• 1 tablespoon butter
• 1 small onion, chopped
• 1 celery stalk, chopped
• 2 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 2 cups chicken or seafood broth
• 1 cup whole milk or half-and-half
• 2 medium potatoes, peeled and diced
• 1 cup corn kernels (fresh, frozen, or canned)
• 6 oz smoked salmon, flaked
• 2 tablespoons fresh dill, chopped
• Salt and pepper, to taste
• Lemon wedges, for serving (optional)

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Instructions

1. In a large pot, cook bacon over medium heat until crispy. Transfer to a paper towel-lined plate. Drain most of the fat, leaving about 1 tablespoon in the pot.
2. Add butter to the pot. Sauté onion and celery until soft, about 5 minutes. Add garlic and cook for 30 seconds more.
3. Stir in flour and cook for 1 minute. Gradually whisk in broth, then add milk.
4. Add potatoes and bring to a simmer. Cook until tender, about 10–12 minutes.
5. Stir in corn and flaked smoked salmon. Simmer for 5 more minutes to heat through.
6. Season with salt, pepper, and fresh dill. Ladle into bowls and top with crispy bacon. Serve with lemon wedges if desired.

Notes

• Use hot-smoked salmon for best flavor and texture.
• Add a pinch of smoked paprika for extra depth.
• Substitute milk with cream for a richer chowder.
• Leftovers keep well refrigerated for 2–3 days.
• For gluten-free, thicken with cornstarch instead of flour.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Soup, Main Dish
• Method: Stovetop, Simmering
• Cuisine: American, Seafood

Nutrition

• Serving Size: 1 bowl
• Calories: 390
• Sugar: 5g
• Sodium: 730mg
• Fat: 24g
• Saturated Fat: 10g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 3g
• Protein: 20g
• Cholesterol: 65mg

Keywords: smoked salmon chowder, seafood soup, salmon and corn chowder, creamy fish soup, dill chowder, bacon salmon soup, cozy winter soup, salmon potato chowder

Gathering Your Flavor Crew

Here’s your shopping list! Don’t be intimidated by the number of ingredients; this is where all that amazing flavor comes from. I’ve also included my favorite chef insights and swaps so you can make this chowder your own.

• 20 slices bacon, chopped: We’re starting with the MVP of flavor. Cooking the bacon first means we get to use the drippings to sauté our veggies, building a deep, smoky base. Pro tip: A thick-cut bacon works best for a meaty, crispy topping.
• 4 large onions, finely chopped: The sweet, aromatic foundation of our chowder. Yellow onions are perfect here for their balanced flavor.
• 8 stalks celery, finely chopped: Adds a subtle, earthy freshness that brightens up the rich soup.
• 6 carrots, finely chopped: A little sweetness and a beautiful pop of color. Don’t skip these!
• 10 green onions, chopped: We’ll use these in two parts—the white parts for cooking, and the green tops for a fresh, vibrant garnish.
• ⅔ cup chopped fresh parsley: A classic herb that brings a clean, slightly peppery note. Fresh is key here for the best flavor!
• 1 cup water & 12 cups fish stock: The liquid gold! The water helps deglaze the pot, and the fish stock is essential for that oceanic depth. Chef’s Swap: No fish stock? A mix of chicken and vegetable stock works in a pinch!
• Salt, 3 tbsp ground black pepper, 3 tbsp dried dill weed: Our seasoning dream team. The dill and salmon are a match made in heaven. Feel free to use fresh dill if you have it (use about 50% more).
• 16 red potatoes, cubed: I love red potatoes because they hold their shape beautifully and have a buttery, creamy texture. No need to peel them—the skins add nice texture and nutrients!
• 2 cups unsalted butter & 2 cups all-purpose flour: This is our roux, the magic thickener that gives the chowder its luxurious, creamy body. Using unsalted butter lets you control the salt level perfectly.
• 10 cups whole milk: For maximum creaminess. Lower-fat milk will make the chowder thinner and less rich.
• 1½ cups white wine (optional): This adds a fantastic layer of acidity and complexity. Don’t want the wine? No problem! Just substitute it with an equal amount of extra stock or even the juice from the lemons.
• ½ cup lemon juice: The bright, zesty hero that cuts through the richness and makes all the flavors pop. Always use fresh-squeezed for the best taste!
• 3 lbs flaked or chopped smoked salmon: The star of the show! Look for hot-smoked salmon, which flakes easily. You can also use the more common cold-smoked (lox-style), just chop it roughly. It will have a silkier texture.
• 3 cups frozen corn kernels: Sweet, convenient, and they add a wonderful pop of color and texture. No need to thaw!

Let’s Build That Flavor, Step-by-Step!

Okay, team! This is where the fun begins. We’re going to build this chowder in layers, and I’ll be with you every step of the way with my favorite tips and hacks.

1. Cook the Bacon: In your largest, heaviest-bottomed pot (like a Dutch oven), cook the chopped bacon over medium heat. We’re going for crispy and golden, not burnt! Once it’s perfect, use a slotted spoon to remove the bacon and let it drain on paper towels. Chef’s Hack: Do NOT pour out that beautiful bacon fat! That’s liquid flavor gold we’re about to use.
2. Sauté the Veggies: To the bacon drippings, add your chopped onions, celery, carrots, and the white parts of your green onions. Sauté them for 8-10 minutes, until they’ve softened and the onions are turning translucent. You’ll smell the most incredible aroma! Stir in the parsley right at the end for a fresh herb kick.
3. Simmer the Base: Now, pour in the 1 cup of water and your 12 cups of fish stock. This will deglaze the pot, lifting up all those tasty browned bits from the bottom. Add the salt (start with a teaspoon, you can add more later), black pepper, dried dill, and all those beautiful cubed red potatoes. Bring this to a lively boil, then immediately reduce the heat to a gentle simmer. Let it bubble away for 20-25 minutes, or until the potatoes are perfectly fork-tender.
4. Make the Roux (Don’t Fear It!): While the base is simmering, let’s make the roux in a separate saucepan. Melt the butter over medium heat. Once it’s foaming, whisk in the flour. Keep whisking for 2-3 minutes—you’re cooking out the raw flour taste, and it should smell a little nutty. Pro Tip: A constant whisk is your best friend here to prevent lumps! Now, gradually whisk in the milk, a cup or two at a time, until the mixture is smooth. Keep cooking and whisking until it thickens nicely into a creamy, gravy-like consistency.
5. Bring It All Together: Carefully stir the thickened milk mixture into your big pot of simmering broth and veggies. It will instantly transform into a creamy, dreamy chowder base. Now, stir in the white wine (if using), the fresh lemon juice, the frozen corn, and finally, the flaked smoked salmon.
6. The Final Simmer: Reduce the heat to low and let the chowder simmer gently for another 10-15 minutes. This allows all the flavors to marry and the corn to cook through. Important: Don’t let it boil vigorously at this stage, as we don’t want to toughen the delicate salmon. Give it a final taste and adjust the seasoning—maybe it needs another pinch of salt or a squeeze of lemon? You’re the boss!

How to Serve This Masterpiece

Ladle that steaming, glorious chowder into deep, warm bowls. Now, for the grand finale: top each bowl generously with the reserved crispy bacon, a sprinkle of the green parts of your green onions, and an extra flourish of fresh dill. For a bit of fun crunch, I love serving it with a side of oyster crackers or thick, crusty sourdough bread for dipping. Trust me, you’ll want to sop up every last drop!

Make It Your Own: Fun Flavor Twists!

• Spicy Kick: Add a pinch of red pepper flakes with the dried dill, or stir in a tablespoon of prepared horseradish at the end for a zesty punch.
• Ultra-Rich & Creamy: For a truly decadent chowder, stir in one cup of heavy cream during the final simmer. It’s pure luxury.
• Smoky Depth: Add a teaspoon of smoked paprika when you’re sautéing the veggies. It enhances the smokiness of the salmon and bacon beautifully.
• Seafood Medley: Feel like a seafood feast? Add a cup of small shrimp or bay scallops along with the salmon during the last 10 minutes of cooking.
• Gluten-Free Friend: Easily make this GF by using a 1:1 gluten-free flour blend for the roux. It works like a charm!

Isla’s Chef Notes & Kitchen Confessions

This recipe has become a staple in my house, and like any good friend, it’s evolved over time. I originally made it with just fresh salmon, but one day, pressed for time, I grabbed smoked salmon from the fridge. It was a total “aha!” moment—the flavor was instantly deeper and more complex. Now, I wouldn’t have it any other way.

A funny kitchen story? The first time I made a roux for this, I got a phone call and totally forgot I was whisking. Let’s just say I had to start over with a very sad, browned roux. The lesson? Roux waits for no one! Set a timer if you’re easily distracted like me. The other key evolution was adding the lemon juice at the END. I used to add it earlier, and the flavor would mellow out too much. Adding it right at the finish preserves that bright, zesty zing that makes this chowder so unforgettable. Don’t skip it!

Your Chowder Questions, Answered!

Q: My chowder turned out a bit too thick. How can I thin it?
A: No worries, this is an easy fix! Simply whisk in a little extra stock, milk, or even water, a half-cup at a time, until it reaches your perfect consistency. Heat it through gently after adding.

Q: Can I make this chowder ahead of time?
A: Absolutely! This chowder is actually fantastic the next day as the flavors meld even more. Let it cool completely and store it in an airtight container in the fridge for up to 3 days. Reheat it gently on the stovetop over low heat, as the dairy can separate if boiled. You may need to add a splash of milk or stock when reheating if it has thickened up.

Q: My roux got lumpy! What did I do wrong and how can I save it?
A> The most common culprit is adding the liquid too quickly. The key is a gradual, steady whisking. If you do get lumps, don’t panic! You can often whisk them out vigorously over the heat. If they’re stubborn, pour the lumpy roux through a fine-mesh sieve into the soup pot. It will smooth everything right out.

Q: What’s the best type of smoked salmon to use?
A> You have two great options. Hot-smoked salmon is my top choice—it’s fully cooked, firm, and flakes apart easily, holding its texture well in the soup. Cold-smoked salmon (like the thinly sliced lox you get for bagels) is also delicious! It will give the chowder a silkier, more delicate texture. Just give it a rough chop before stirring it in.

Nutritional Info (A Rough Guide!)

Please remember, I’m a cook, not a nutritionist! This is a rough estimate per serving (based on 10 servings) and can vary based on your specific ingredients.

• Calories: ~520
• Protein: 24g
• Fat: 34g
• Carbohydrates: 32g
• Fiber: 4g

Prep Time: 20 minutes | Cook Time: 1 hour | Total Time: 1 hour 20 minutes