Pacific Northwest Salmon Chowder

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A hearty, cream-based chowder built around fresh Pacific salmon, smoked bacon, Yukon Gold potatoes, sweet corn, and leeks. It captures the smoky, briny soul of the Puget Sound and Oregon coast in one warming bowl.

Nutrition Facts

Per serving (estimated)

• 485 kcalCalories
• 26 gFat
• 11 gSaturated Fat
• 28 gCarbs
• 3 gFiber
• 5 gSugar
• 30 gProtein
• 620 mgSodium
• 980 mgPotassium
• 110 mgCalcium
• 2 mgIron
• 14 mgVitamin C
• 280 mcgVitamin A

Ingredients

For the smoky base

• 6 oz thick-cut smoked bacon, diced
• 1 tbsp unsalted butter
• 1 large yellow onion, finely diced
• 2 leeks, white and pale green parts only, rinsed and thinly sliced
• 3 celery stalks, diced
• 3 cloves garlic, minced
• 1 tsp Old Bay seasoning
• 1/2 tsp freshly ground black pepper

For the chowder body

• 1.5 lbs Yukon Gold potatoes, peeled and cut into 1/2-inch cubes
• 4 cups low-sodium seafood or chicken stock
• 1 cup dry white wine
• 1 bay leaf
• 1.5 cups corn kernels (fresh or frozen)
• 1.5 lbs skinless Pacific salmon fillet (king, coho, or sockeye), cut into 1-inch chunks
• 1/2 tsp kosher salt, plus more to taste

For the creamy finish

• 1.5 cups heavy cream
• 2 tbsp fresh dill, chopped
• 2 tbsp fresh chives, thinly sliced
• 1 tbsp fresh lemon juice
• Smoked sea salt, for finishing

Directions

1. Place the diced bacon in a large Dutch oven or heavy soup pot over medium heat. Cook for 6 to 8 minutes, stirring occasionally, until the bacon is deeply browned and crisp. Transfer the bacon to a paper-towel-lined plate, leaving about 2 tablespoons of rendered fat in the pot.
2. Add the butter to the pot and melt it into the bacon fat. Stir in the onion, leeks, celery, and garlic and cook for 5 to 6 minutes, until the vegetables are soft and translucent. Sprinkle in the Old Bay seasoning and black pepper and cook for 30 seconds, stirring constantly, until fragrant.
3. Pour in the white wine and scrape the bottom of the pot with a wooden spoon to lift any browned bits. Add the potatoes, stock, and bay leaf. Bring the mixture to a gentle boil, then reduce the heat and simmer uncovered for 12 to 14 minutes, until the potatoes are just tender when pierced with a knife.
4. Stir in the corn and return the soup to a low simmer. Nestle the salmon chunks into the broth in an even layer and poach gently for 4 to 5 minutes, turning once, until the salmon is just opaque and flakes easily but is still moist in the center.
5. Pour in the heavy cream and stir gently to combine. Simmer for another 2 minutes to heat through, then remove the pot from the heat and discard the bay leaf. Stir in the lemon juice and most of the dill and chives, reserving some for garnish. Taste and adjust salt and pepper.
6. Ladle the chowder into warmed bowls and top each portion with a sprinkle of the reserved crispy bacon, fresh dill, chives, and a pinch of smoked sea salt. Serve immediately with warm crusty sourdough or oyster crackers on the side.

Cook’s Notes

• For the richest flavor, use wild-caught Pacific salmon; king or sockeye holds its shape best during poaching.
• If the chowder is thicker than you like after resting, loosen it with a splash of warm stock or milk before serving.
• Add a small pinch of cayenne or a few drops of hot sauce at the table if you want gentle background heat.
• Make it ahead by preparing the broth and potato base a day in advance, then poach the salmon and add the cream just before serving to keep the texture silky.
• Frozen corn works beautifully here and keeps the recipe accessible year-round when fresh salmon is plentiful but corn is not.

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