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flavorful steelhead potato chowder with bacon in white bowl

Steelhead Potato Chowder with Bacon

  • Author: Beth of A Meal In Mind
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 4 servings 1x
  • Category: Main dish soup
  • Method: Stovetop and oven
  • Cuisine: American

Description

This delicious steelhead potato chowder with bacon is a cross between a fish-and-chips dinner and a loaded potato soup. It’s creamy yet gluten-and-dairy-free.


Scale

Ingredients

  • 1 pound Yukon gold potatoes, organic, washed, roasted with olive oil and diced, see instructions
  • 56 slices bacon, cooked until crisp and drained of fat (reserve some fat in the pan if desired, see note) 
  • 2 tablespoons olive oil (optional if using leftover bacon fat)
  • 2 leeks, cleaned and chopped
  • 1/2 cup celery, chopped
  • 3 large garlic cloves, minced
  • 4 cups chicken bone broth or vegetable broth (or to preference)
  • 1 tablespoonful of fresh thyme or 1 teaspoon dried thyme (or rosemary)
  • 1 tablespoonful fresh garden chives, chopped fine
  • 1/2 cup corn (frozen works fine)
  • 1/2 cup spinach, coarsely chopped
  • 1/2 cup coconut milk
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 1/2 cups almond-crusted salmon or steelhead pieces, divided
  •  fresh thyme or fresh garden chives, chopped fine, for garnish

Instructions

  1. Use leftover roasted thin-skinned potatoes for this soup. If you don’t have leftovers, use this method. Wash the potatoes well and blot dry. Coat with olive oil. Roast uncovered at 425 degrees F for about 45 minutes, according to your oven and the size of the potatoes. Potatoes should be just tender in the center when pierced with a fork. Allow to cool enough to handle, then dice.
  2. Cook the bacon until the desired crispness. Tip: I often will cook the bacon in a pan on the stovetop until it is almost as crisp as I want, then transfer it to an oven-proof plate between layers of paper towels. Bake at 300 degrees F until it is as crisp as you like. The paper towels will absorb the extra bacon fat. 
  3. Heat bacon fat or olive oil over medium heat. Add the leeks and celery and stir for 5-6 minutes or until slightly softened. Add the garlic and cook for about 1 more minute until fragrant. Pour in the broth and bring to a simmer for about 5 minutes. Stir in the diced potatoes and herbs and return to a simmer. Cook until the celery is tender, about 10 minutes. 
  4. Use stick blender to puree the soup to the chunkiness you desire. We like it fairly smooth. (If you prefer your spinach chopped fairly fine, add it to the soup before pureeing it.)
  5. Stir in the spinach, corn, coconut milk, salt, pepper and about 1 cup of the fish. Simmer about 10 minutes or until flavors have blended. Taste and adjust the seasonings. 
  6. Ladle the soup into bowls. 
  7. Garnish with remaining salmon pieces, bacon and herbs. 

Notes

Time given for the soup does’t include time to cook the potatoes, so please adjust accordingly! I usually start the potatoes about 2 hours before i plan to serve this soup. 

To roast thin-skinned potatoes: Wash the potatoes well and blot dry. Coat with olive oil. Roast uncovered at 425 degrees F for about 45 minutes, according to your oven and the size of the potatoes. Potatoes should be just tender in the center when pierced with a fork. Allow to cool enough to handle, then dice.

Tip for cooking the bacon: I cook the bacon in a pan on the stovetop until it is almost as crisp as I want, then transfer it to an oven-proof plate between layers of paper towels. Bake at 300 degrees F until it is as crisp as you like. The paper towels will absorb the extra bacon fat. 

Keywords: loaded potato fish chowder, roasted potato soup, potato fish chowder, steelhead, salmon, comfort food, bacon, gluten-free, dairy-free

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