This smoked salmon chowder is a refined take on classic seafood chowder: a lighter, delicate broth without a roux, brimming with potatoes, carrots, celery, and plenty of flavorful smoked salmon. The broth is thinner than some chowders, allowing the smoky salmon and fresh herbs to shine through.
Smoked Salmon Chowder
Chowder is one of my favorite soups: comforting, savory, and hearty. This recipe keeps that comforting character but opts for a more delicate broth rather than a thick, cream-heavy base. It’s filled with tender potatoes, sweet carrots, crisp celery, and flakes of smoked salmon that give the soup its defining flavor.
In many coastal regions—especially in the Pacific Northwest—clam chowder dominates menus, but salmon chowder is an excellent alternative when you want a seafood-packed bowl with a cleaner finish. This version is simple to make, approachable for cooks of any level, and perfect for chilly evenings.
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How to make hot smoked salmon chowder
A great chowder starts with a flavorful base. For this recipe, I crisp up thick-cut bacon and reserve the bacon fat to sauté the aromatics. The bacon adds a deep, smoky backbone that complements the smoked salmon.
Begin by cooking the bacon until crisp, then set it aside to drain and reserve about three tablespoons of the drippings. Sauté diced carrots, celery, and onion in the bacon fat until they soften and release their sweetness. If you prefer a thicker chowder, you can incorporate butter and create a roux at this stage, but for a lighter broth leave the roux out.
Add chicken stock and potatoes, bring to a simmer, and cook until the potatoes are tender. In the final minutes, stir in fresh thyme, heavy cream, flaked smoked salmon, and white pepper. Finish by crumbling the reserved bacon over the top for texture and extra flavor.
Can you substitute milk for cream?
You can substitute, but heavy cream is recommended. Heavy cream’s higher fat content helps prevent curdling and gives the chowder a silky mouthfeel. If you must substitute, use half-and-half or whole milk and keep the heat low—do not bring the soup to a boil after adding dairy to reduce the risk of breaking.
What can you serve with smoked salmon chowder?
Because the chowder is rich and flavorful, pair it with lighter accompaniments: warm garlic breadsticks, a crisp green salad with a bright vinaigrette, or a simple crusty loaf to soak up the broth. A lemony or herb-forward side salad cuts through the richness and balances the meal.
What kind of smoked salmon should you use?
This recipe works beautifully with hot-smoked or cold-smoked salmon. I used lemon-pepper smoked salmon for its bright, citrusy note, but a mild, plain smoked salmon from the store will also work well. Avoid overly strong or heavily glazed varieties if you want the chowder’s other flavors—potato, thyme, and bacon—to remain balanced.
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Smoked Salmon Chowder
Hearty smoked salmon chowder with carrots, potatoes, celery, thyme, and plenty of smoked salmon. It’s comforting, full of texture, and perfect for a cozy meal.
15 minutes
35 minutes
50 minutes
Ingredients
- ½ pound thick-cut bacon
- 3 tablespoons bacon grease (reserved)
- 1 cup diced carrots
- 1 cup diced celery
- ½ cup diced onion
- 8 cups chicken stock
- 1 pound baby potatoes, halved or quartered
- 2 teaspoons fresh thyme
- ½ cup heavy cream
- 1 pound smoked salmon, flaked
- ½ teaspoon white pepper
Instructions
- Cook the bacon in a large Dutch oven or heavy pot until crispy. Drain the bacon on paper towels and reserve about 3 tablespoons of the bacon grease in the pot.
- Over medium heat, sauté the carrots, celery, and onion in the reserved bacon grease for about 5 minutes, or until softened.
- Pour in the chicken stock and add the potatoes. Bring to a low simmer and cook for 20–25 minutes, or until the potatoes are fork tender.
- Reduce the heat to medium-low. Stir in the fresh thyme, heavy cream, flaked smoked salmon, and white pepper. Heat gently—do not boil—until warmed through.
- Serve immediately, topped with crumbled bacon. Adjust seasoning to taste and garnish with additional thyme if desired.
Nutrition Information:
Yield: 8
Serving Size: 1
Amount Per Serving:
Calories: 449
Total Fat: 26g
Saturated Fat: 10g
Cholesterol: 70mg
Sodium: 2000mg
Carbohydrates: 25g
Fiber: 2g
Sugar: 7g
Protein: 28g
Nutrition data is an estimate. If you need precise numbers for medical reasons, consult a trusted nutrition source.
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