Salmon and Salmon Chowder

serves six


  • 4-6 large potatoes, diced
  • 100 gr. bacon, chopped
  • olive oil
  • 2 large onions, chopped
  • 2 cloves garlic, chopped
  • 1 l broth
  • 2-4 bay leaves
  • white wine to taste
  • brandy or cognac to taste
  • salt
  • pepper
  • 200 ml cream
  • 500 g salmon filet, cut small
  • 200 g smoked salmon, cut small

In a large stockpot over medium heat, sautee the diced potatoes in olive oil for about ten minutes, seasoning with salt and pepper. When they begin to get soft, add bacon, onions and garlic. Cook for another 8 to 10 minutes, or until the onions are transparent.

Add the broth and bay leaves, reduce heat to medium, cover, and simmer for 10 minutes.

Stir in the salmon filet and wine, and simmer for another 5-10 minutes.

Add cream and brandy, and season to a touch less salt than you normally like (the smoked salmon adds additional saltiness). Just as the chowder is nearing the boiling point, add the smoked salmon. Remove from heat and serve.

Contributed by Ruth Nestvold. Eaten at VD3 near Bar sur Loup, France.