Smoked Salmon Chowder

Name: Smoked Salmon Chowder
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6 servings, about 1 1/2 cups each
Cuisine: American
Ingredients: 2 tablespoons unsalted butter; 1 medium yellow onion, diced; 2 celery stalks, diced; 1 medium carrot, diced; 2 garlic cloves, minced; 3 tablespoons all-purpose flour; 4 cups low-sodium chicken broth, seafood stock, or vegetable broth; 1 pound Yukon Gold potatoes, cut into 1/2-inch cubes; 1 bay leaf; 1/2 teaspoon dried thyme; 1/2 teaspoon freshly ground black pepper; 1/4 teaspoon kosher salt, plus more to taste; 1 cup whole milk; 1/2 cup heavy cream; 1 cup corn kernels, fresh or frozen; 8 ounces hot-smoked salmon, skin removed and fish flaked into bite-size pieces; 1 tablespoon fresh lemon juice; 2 tablespoons chopped fresh dill, plus more for serving

This creamy smoked salmon chowder is cozy, briny, and full of tender potatoes, sweet corn, and fresh dill. Hot-smoked salmon goes in at the end so it stays flaky and rich, not dry.

Total time: 55 min
Yield: 6 servings, about 1 1/2 cups each
Difficulty: Easy

Prep 20mCook 35mAmericanSoup Recipes

Smoked salmon chowder is the kind of soup that feels special without asking for much. A small amount of hot-smoked salmon brings deep smoky flavor, while potatoes and corn make the pot hearty enough for dinner.

This recipe starts with a simple base of onion, celery, carrot, and garlic. Flour thickens the soup lightly, then milk and cream make it smooth without turning it heavy.

Use hot-smoked salmon, which is firm and flaky, not the silky cold-smoked slices used for bagels. Add it near the end so the pieces stay tender.

01What you'll need

Ingredients

18 items · 6 servings, about 1 1/2 cups each

2 tablespoons unsalted butter
1 medium yellow onion, diced
2 celery stalks, diced
1 medium carrot, diced
2 garlic cloves, minced
3 tablespoons all-purpose flour
4 cups low-sodium chicken broth, seafood stock, or vegetable broth
1 pound Yukon Gold potatoes, cut into 1/2-inch cubes
1 bay leaf
1/2 teaspoon dried thyme
1/2 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt, plus more to taste
1 cup whole milk
1/2 cup heavy cream
1 cup corn kernels, fresh or frozen
8 ounces hot-smoked salmon, skin removed and fish flaked into bite-size pieces
1 tablespoon fresh lemon juice
2 tablespoons chopped fresh dill, plus more for serving

02How to make it

Step-by-step

1. Soften the vegetables
Melt the butter in a large pot or Dutch oven over medium heat. Add the onion, celery, and carrot. Cook for 6 to 8 minutes, stirring often, until the vegetables soften but do not brown.
2. Add the garlic and flour
Stir in the garlic and cook for 30 seconds. Sprinkle the flour over the vegetables and stir well. Cook for 1 minute to remove the raw flour taste. This mixture helps thicken the chowder.
3. Pour in the broth
Slowly pour in the broth while stirring, scraping the bottom of the pot to loosen any browned bits. Stir until the flour is fully mixed into the liquid and no dry pockets remain.
4. Simmer the potatoes
Add the potatoes, bay leaf, thyme, black pepper, and salt. Bring the soup to a gentle boil, then reduce the heat to medium-low. Simmer uncovered for 15 to 18 minutes, until the potatoes are tender when pierced with a fork.
5. Stir in the dairy and corn
Lower the heat so the soup is not boiling. Stir in the milk, cream, and corn. Cook for 5 minutes, stirring now and then, until the corn is hot and the chowder looks creamy.
6. Add the smoked salmon
Gently fold in the flaked smoked salmon. Cook for 2 to 3 minutes, just until warmed through. Avoid boiling at this point, which can make the salmon tough and may cause the dairy to separate.
7. Finish and season
Remove the bay leaf. Stir in the lemon juice and chopped dill. Taste the chowder, then add more salt or pepper only if needed. Smoked salmon can be salty, so season carefully.
8. Serve warm
Ladle the chowder into bowls and top with extra dill. Serve with crusty bread, oyster crackers, or a simple green salad.

03From our kitchen

Cook's tips

Make-ahead: Cook the chowder through the potato step up to 1 day ahead. Refrigerate it, then reheat gently and add the milk, cream, corn, salmon, lemon, and dill just before serving.
Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat over low heat, stirring often. Do not let the chowder boil after the dairy and salmon are added.
Freezing: Cream-based chowders can turn grainy after freezing. If you want to freeze it, freeze the soup before adding milk, cream, and salmon. Add those fresh when reheating.
Salmon swap: Hot-smoked trout works well. Cooked fresh salmon can also be used, but the soup will have less smoky flavor. A pinch of smoked paprika can help.
Dairy swap: For a lighter chowder, use half-and-half in place of the cream and milk. For a richer chowder, use 1 1/2 cups half-and-half instead of the milk and cream.
Gluten-free option: Replace the all-purpose flour with 2 tablespoons cornstarch mixed with 2 tablespoons cold water. Add the slurry after the potatoes are tender and simmer until thickened.

Cook's note

Hot-smoked salmon is fully cooked and usually sold in a thick fillet. It flakes like cooked fish. Cold-smoked salmon is soft, thin, and silky; it is delicious, but it is not the right texture for this chowder.

04Frequently asked

Questions & answers

Can I use cold-smoked salmon instead of hot-smoked salmon?

You can, but the texture will be different. Cold-smoked salmon is silky and delicate, so it can become stringy in hot soup. If using it, slice it into strips and add it to each bowl right before serving instead of simmering it in the pot.

Why did my chowder curdle?

The heat was probably too high after the milk and cream were added. Dairy can separate if it boils. Keep the chowder at a gentle steam, stir often, and add the salmon only at the end.

Can I make this chowder thicker?

Yes. Mash a few of the cooked potatoes against the side of the pot before adding the dairy, or simmer the chowder a few extra minutes before the salmon goes in. For a very thick chowder, use an extra tablespoon of flour.

What broth tastes best in smoked salmon chowder?

Seafood stock gives the strongest coastal flavor. Low-sodium chicken broth is easy to find and works well. Vegetable broth is also fine, but choose a mild one so it does not overpower the salmon.

Can I leave out the corn?

Yes. Skip it or replace it with extra diced potato, chopped leeks, or a handful of peas. Add peas during the last few minutes so they stay bright.

05Per serving

Nutrition Facts

6 servings, about 1 1/2 cups each

Amount per serving

Calories296

% Daily Value*

Total Fat15 g: 19%
Saturated Fat8 g: 40%
Cholesterol45 mg: 15%
Sodium717 mg: 31%
Total Carbohydrate29 g: 11%
Dietary Fiber3 g: 11%
Total Sugars6 g
Protein13 g: 26%

Vitamin D5.7 mcg: 29%
Calcium101 mg: 8%
Iron1.5 mg: 8%
Potassium692 mg: 15%

* Percent Daily Values are based on a 2,000-calorie diet.

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