Whiskey Smoked Salmon Chowder with Bacon and Cajun Spices
A rich, creamy chowder that combines tender chunks of salmon with smoky bacon and aromatic Cajun seasonings, by a splash of whiskey. Baby red potatoes and sweet corn kernels add hearty texture, while the dual cream base creates an indulgent, restaurant-quality soup. Perfect for chilly evenings or when entertaining guests who appreciate bold flavors. The whiskey adds depth without overwhelming the delicate salmon, and the smoked Cajun seasoning brings just enough heat to warm you from the inside out.
Ingredients
- ½ cup butter
- ⅓ cup all-purpose flour
- 2 medium shallots, sliced
- 1 ½ cups chicken stock
- ¼ cup whiskey
- 2 small cans Mexican style corn
- 4 medium baby red potatoes, diced
- 1 pint heavy cream
- 1 pint half and half
- 3 tablespoons smoked Cajun seasoning
- 1 pound salmon, diced
- 8 slices bacon, diced
- 3 green onions, diced
- salt
- black pepper
Instructions
- 1
Add butter and flour to pot on medium heat and cook for 5 minutes without browning
- 2
Add chicken stock, whiskey, heavy cream, and half and half, then simmer
- 3
Add shallots, potatoes, corn, and seasoning and simmer for 10 minutes
- 4
Cook bacon separately and set aside
- 5
Add salmon and cook for about 8 minutes on low heat
- 6
Season with salt and pepper and adjust seasoning as needed
- 7
Add more chicken stock if chowder becomes too thick
- 8
Serve in bowls garnished with bacon and green onions
Tips
Don't let the flour and butter mixture brown - this keeps the chowder light in color and prevents a bitter taste.
Cook the bacon separately to maintain its crispy texture and prevent it from making the chowder greasy.
Add salmon at the very end and cook gently to prevent it from becoming tough and overcooked.
Good to Know
Refrigerate for up to 3 days. Reheat gently on low heat, stirring frequently to prevent curdling.
Can be made 1 day ahead without the salmon. Add salmon when reheating to serve.
Serve immediately while hot with crusty bread or oyster crackers.
Common Mistakes
Don't boil the chowder once cream is added to avoid curdling
Don't overcook the salmon to prevent it from becoming dry and flaky
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I make this without alcohol?
Yes, substitute the whiskey with additional chicken stock or white wine vinegar for acidity. The flavor will be milder but still delicious.
How long will leftovers keep?
Store covered in the refrigerator for up to 3 days. Reheat gently on low heat, stirring frequently to prevent the cream from separating.
Can I freeze this chowder?
Cream-based chowders don't freeze well as they tend to separate. It's best enjoyed fresh or stored in the refrigerator for a few days.