Smoked Salmon Chowder Recipe: Creamy, Flavorful Comfort Food

Smoked salmon chowder is a rich, hearty dish that brings warmth to any meal. Its creamy base and smoky fish flavor make it a crowd-pleaser. Perfect for cozy dinners or special occasions, this soup is both comforting and elegant.

This dish combines the bold taste of smoked salmon with simple ingredients. Potatoes, cream, and herbs create a balanced, satisfying texture and flavor. You don’t need to be a chef to make this delicious chowder at home.

This guide provides a step-by-step smoked salmon chowder recipe. You’ll also find tips to enhance flavor and customize the dish. Let’s dive into how to create this savory soup that’s sure to impress.

Why Smoked Salmon Chowder Stands Out

Smoked salmon adds a unique, savory depth to chowder. Unlike fresh salmon, the smoking process infuses a rich, smoky flavor. This makes the soup stand out from traditional seafood chowders.

The creamy base complements the salmon’s bold taste. Potatoes and vegetables add heartiness, while herbs like dill enhance freshness. It’s a perfect blend of indulgence and comfort.

This chowder is versatile and suits various occasions. Serve it as a main dish or a starter. It’s also a great way to use leftover smoked salmon.

Choosing the Right Ingredients

Quality smoked salmon is key for this recipe. Look for hot-smoked salmon, which has a flaky texture and intense flavor. Cold-smoked salmon works but may be less robust.

Fresh vegetables like potatoes, onions, and celery add texture and flavor. Use heavy cream or half-and-half for a rich, creamy base. Avoid low-fat substitutes, as they can thin the chowder.

Fresh herbs like dill or parsley elevate the dish. Dried herbs work in a pinch but use them sparingly. Always taste and adjust seasoning to suit your preference.

Smoked Salmon Chowder Recipe

This smoked salmon chowder recipe is simple yet packed with flavor. It serves 4–6 people and takes about 45 minutes to prepare. Follow these steps for a creamy, delicious soup that’s perfect for any occasion.

Gather Your Ingredients

Start with high-quality ingredients for the best results. You’ll need 8 oz of smoked salmon, 2 cups of diced potatoes, and 1 cup of chopped celery. Gather 1 diced onion, 2 cups of heavy cream, and 4 cups of fish or chicken broth.

Include 2 tablespoons of butter and 1 tablespoon of flour for thickening. Fresh dill, salt, and pepper add flavor. Have a bay leaf and garlic for extra depth.

Keep all ingredients prepped and ready. This makes the cooking process smooth. Double the recipe if serving a larger group.

Prepare the Base

Melt butter in a large pot over medium heat. Add diced onion and celery, cooking until soft, about 5 minutes. Stir in minced garlic and cook for another minute.

Sprinkle flour over the vegetables and stir to create a roux. This thickens the chowder. Cook for 1–2 minutes to remove the raw flour taste.

Slowly pour in the broth, stirring constantly to avoid lumps. Add a bay leaf and bring the mixture to a gentle simmer. This forms the flavorful base of your chowder.

Add Potatoes and Simmer

Add diced potatoes to the pot and stir well. Let the mixture simmer for 15–20 minutes until the potatoes are tender. Stir occasionally to prevent sticking.

The potatoes absorb the broth’s flavors while adding heartiness. Test with a fork to ensure they’re soft but not mushy. Remove the bay leaf once the potatoes are cooked.

If the chowder seems too thick, add a splash of broth or water. Keep the heat medium to avoid scorching. This step sets the stage for the salmon.

Incorporate Smoked Salmon and Cream

Flake the smoked salmon into bite-sized pieces. Add it to the pot along with the heavy cream. Stir gently to combine, heating through for 5 minutes.

The salmon’s smoky flavor infuses the chowder without overpowering it. Avoid boiling after adding cream to prevent curdling. Taste and adjust seasoning with salt and pepper.

Add chopped fresh dill or parsley for a fresh finish. This step brings the chowder together. Serve immediately or keep warm on low heat.

Serve and Garnish

Ladle the chowder into bowls while hot. Garnish with extra dill, a sprinkle of black pepper, or a lemon wedge. Crusty bread or oyster crackers pair perfectly.

For a fancier presentation, drizzle a bit of olive oil on top. Serve as a main dish or alongside a salad. This chowder is best enjoyed fresh but can be reheated gently.

If storing leftovers, cool the chowder completely before refrigerating. Reheat slowly to maintain creaminess. Avoid freezing, as the cream may separate.

Variations to Try

Customize your smoked salmon chowder with these ideas:

• Add Corn: Stir in 1 cup of corn kernels for sweetness and crunch.
• Spicy Kick: Add a pinch of cayenne or red pepper flakes for heat.
• Vegetable Boost: Include carrots or leeks for extra flavor and color.
• Lighter Version: Use half-and-half instead of heavy cream for a less rich soup.

These variations let you adapt the recipe to your taste. Experiment with small changes to keep the dish balanced. Always taste as you go to ensure harmony.

Comparison of Broth Options for Chowder

Tips for Perfect Smoked Salmon Chowder

Use waxy potatoes like Yukon Gold for better texture. They hold their shape during cooking. Avoid starchy potatoes, as they can make the chowder gummy.

Don’t overcook the salmon. Add it toward the end to preserve its texture and flavor. Overheating can make it tough or overly salty.

Taste and adjust seasoning throughout cooking. Smoked salmon is salty, so go light on added salt. Fresh herbs brighten the dish and balance richness.

Storing and Reheating Chowder

Store leftover chowder in an airtight container in the fridge for up to 3 days. Reheat gently on low heat, stirring occasionally. Avoid boiling to prevent the cream from curdling.

Freezing is not recommended, as the cream may separate. If you must freeze, use half-and-half instead of cream for better results. Thaw slowly in the fridge before reheating.

For best flavor, make only what you’ll eat in a few days. Freshly made chowder has the best texture. Always store it properly to maintain quality.

Common Mistakes to Avoid

Don’t add the cream too early. High heat can cause it to curdle, ruining the texture. Add it after the potatoes are cooked and keep the heat low.

Avoid using low-quality smoked salmon. Cheap varieties can be overly salty or lack flavor. Invest in good salmon for the best chowder.

Don’t skip the roux step. The flour and butter mixture thickens the chowder properly. Without it, the soup may be too thin or watery.

Pairing Suggestions

Serve smoked salmon chowder with crusty bread or sourdough for dipping. Oyster crackers add a classic touch. A side salad with a light vinaigrette balances the richness.

For drinks, pair with a crisp white wine like Sauvignon Blanc. A light beer or sparkling water also works well. Avoid heavy or sweet beverages that clash with the chowder.

For dessert, opt for something light like lemon sorbet. This cleanses the palate after the rich soup. Keep portions small to avoid overwhelming the meal.

Summary

This smoked salmon chowder recipe delivers a creamy, flavorful soup that’s easy to make. With simple ingredients like smoked salmon, potatoes, and cream, you can create a comforting dish in under an hour. Tips like using quality salmon and adding cream late ensure success. Customize with variations or pair with bread for a complete meal. Follow these steps for a delicious chowder that’s perfect for any occasion.

FAQ

What type of smoked salmon is best for chowder?
Hot-smoked salmon is ideal for its flaky texture and bold flavor. Cold-smoked salmon works but may be subtler. Choose high-quality salmon for the best taste.

Can I make smoked salmon chowder dairy-free?
Yes, use coconut milk or a dairy-free cream substitute. Adjust seasoning to balance the coconut flavor. The chowder will still be creamy and delicious.

How do I thicken my chowder if it’s too thin?
Make a roux with equal parts butter and flour, then stir it in. Simmer gently to thicken. You can also mash some potatoes for natural thickness.

Can I use fresh salmon instead of smoked?
Fresh salmon changes the flavor but can work. Poach it separately and add at the end. Smoked salmon gives the chowder its signature taste.

How long does smoked salmon chowder last?
Store it in the fridge for up to 3 days in an airtight container. Reheat gently on low heat. Avoid freezing, as the cream may separate.