Name: Smoked Salmon Chowder with Dill, Corn & Crispy Bacon
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 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)

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.

Ingredients

Scale

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)

Instructions

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.
Add butter to the pot. Sauté onion and celery until soft, about 5 minutes. Add garlic and cook for 30 seconds more.
Stir in flour and cook for 1 minute. Gradually whisk in broth, then add milk.
Add potatoes and bring to a simmer. Cook until tender, about 10–12 minutes.
Stir in corn and flaked smoked salmon. Simmer for 5 more minutes to heat through.
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