The Best Creamy Smoked Salmon Chowder

By Tatyana's Everyday Food · 60 min

Ingredients

Instructions

1. Fry the diced bacon in a preheated large soup pot over medium heat for 6 to 8 minutes, until golden and crispy. Remove with a slotted spoon and set aside.
2. In the bacon fat, cook the diced onion, carrots and celery for 8 to 10 minutes, until the onion is tender and translucent. Add a few tablespoons of butter if there is too little fat.
3. If using fresh corn, add it now with the vegetables.
4. Add the minced garlic, thyme, rosemary, smoked paprika, salt, black pepper and ketchup or tomato paste. Cook for about 1 minute, until the garlic smells fragrant.
5. Sprinkle in the flour, stir until fully incorporated, and cook for 1 minute.
6. Add 1 cup of chicken broth to deglaze the pan, then pour in the remaining broth. Return the bacon to the pot, cover and bring to a simmer. Cook for 15 to 20 minutes.
7. Meanwhile, skin the smoked salmon and break it into chunks.
8. Add the mini gnocchi and cook for about 5 minutes, or as the package directs.
9. Stir in the canned corn, salmon, milk and cream, then the parmesan, dill and parsley. Heat over medium until it simmers, stirring now and then. Do not let it boil.
10. Once simmering, take off the heat, cover and let stand for 30 minutes before serving.

Summarized from Tatyana's Everyday Food's video. Watch it for the details.

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