Smoked Salmon Chowder

This creamy Smoked Salmon Chowder is filled with carrots, onions, celery, garlic, wine, and a hint of bacon. Thyme and dill are added along with the smoked salmon to create a memorably rich and flavorful chowder. If you enjoy smoked salmon, you will love this chowder.

Not a fan of seafood? I recommend trying this Baked Potato Soup for a creamy rich soup that is guaranteed to make everyone smile. Either one of these soups is a memorable first course or a full meal by itself depending on your mood.

With an abundance of salmon once again in my freezer, it is time to pull out our favorite seafood recipes and start working on some new ones once again. Sean’s latest trip to Alaska filled the freezer with several varieties of fish and we’ve been enjoying them greatly!

We’ve eaten countless amounts of the smoked salmon on its own. I’ve added smoked salmon to pastas, potatoes and eggs. I’ve made Chipotle Salmon, Sweet and Spicy Salmon and Salmon with Mango, Black Bean and Corn Salsa. I’ve loved all of these dishes, but I’m always looking for more ideas.

Do you have a favorite salmon recipe? I’d love to try it if you want to email it to me. If I love it, I’ll probably share it here with my thanks to you!

Several years ago, my sisters and I met in Seattle for a getaway weekend. It was rainy and drizzling almost the entire time and we still had a fabulous three days. The food I remember most clearly of all was the clam chowder that we ate after spending the morning at Pike Place Market. This chowder reminds me of that day and as a result, I find myself grinning every time I make it. It’s definitely time for another sister trip!

5 from 1 vote

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Smoked Salmon Chowder

Recipe adapted from and with thanks to Boundary Bay Brewery via Big Dude's Ramblings

Servings: 4 large or 8 small servings

Ingredients

• 2 slices bacon chopped into 1/2" pieces
• 2 medium Yukon gold potatoes peeled and diced into 1/2" pieces, about 2 cups worth
• 1 small yellow onion diced small, about 1 cup
• 1 1/2 cups carrots thinly sliced
• 1/2 cup celery very thinly sliced
• 8 large cloves garlic minced, about 2 tablespoons
• 1 cup clam juice
• 3/4 cup white wine
• 1 cup water adjust as needed
• 3/4 teaspoon dried thyme
• 3 tablespoons flour I used brown rice, but all-purpose will be fine as well
• 2 1/2 cups milk
• 1/2 cup heavy cream
• 1 1/2 teaspoons kosher salt divided
• 3/4 teaspoon freshly cracked black pepper divided
• 10-12 ounces hot smoked flake salmon, chopped bite size, about 1 1/2 cups
• 1 tablespoon fresh dill chopped or 1 teaspoon dried dill

Instructions

1. In the bottom of a large pot, over medium-high heat, cook the bacon pieces. (Reserve a tablespoon or so of the cooked bacon to use as a topping, if you desire.) Add the onion, garlic, carrots and celery and toss to coat. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper and saute for 3-4 minutes, until the vegetables begin to soften. Add the thyme, potatoes, clam juice, wine and 1/2 cup water and bring to a boil.
2. Reduce the heat to medium and simmer until the potatoes are tender, about 15-20 minutes. If there isn't enough liquid in the pot, add another 1/2 cup of water as needed. Whisk together 1/2 cup milk and the flour and then add it to the pot. Allow it to simmer and thicken the soup for about 1-2 minutes.
3. Add the rest of the milk and the cream and taste the soup. Add another teaspoon of salt and 1/2 teaspoon of pepper, adjusting according to your own tastes. Bring to a very low simmer and add the salmon and the dill. Taste and adjust all seasonings as needed. Cook just a few minutes to warm the salmon. Serve warm. Enjoy!

{recipe originally published 2/4/13 – recipe notes and photos updated 9/13/15}

ONE YEAR AGO: Crispy Brussels Sprouts with Asiago Cheese
TWO YEARS AGO: Pumpkin Coffee Cake
THREE YEARS AGO: The BEST Cornbread Ever {traditional and gluten free recipes}
FOUR YEARS AGO: White Beans and Cabbage (still a favorite!)