Smoked Salmon Chowder

This creamy Smoked Salmon Chowder is filled with carrots, onions, celery, garlic, wine, and a hint of bacon. With thyme and dill added as well, this is a memorably rich and flavorful chowder. If you enjoy smoked salmon, you will love this chowder.

Smoked Salmon Chowder

My husband’s trips to Alaska always result in a freezer full of fish, especially smoked salmon. Its smoked salty goodness is perfect for snacking, lox, and making some of our favorite dishes like this chowder.

It’s been a few years since he was there though, so I’m thinking it’s about time to plan another visit. Pretty sure he won’t mind taking that trip in the interest of more recipe work. This smoked salmon soup is reason enough for me.

It’s hard to believe that it’s been ten years since 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 salmon 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.

When I saw my friend Larry share this recipe, I immediately printed it to try. (And I made it just a few days later too!)

The chowder was a hit from the very first bite and we’ve made it numerous times over the years since then. The recipe below has been lightly adapted from and with thanks to Boundary Bay Brewery via Big Dude’s Ramblings.

The flavors in this chowder come from white wine, smoked salmon, and dill. They pair together so very well. For the white wine in this chowder, I’ve found that chardonnay goes best with the rich creamy base.

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.

Smoked Salmon Chowder Recipe

To make smoked salmon chowder you will need these ingredients:

• bacon 
• Yukon gold potatoes 
• yellow onion
• carrots
• celery
• garlic
• clam juice
• white wine
• water
• dried thyme
• all-purpose flour
• milk
• heavy cream
• kosher salt
• freshly ground black pepper
• smoked salmon
• fresh dill or dried dill

Smoked Salmon Soup

To make this chowder, 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 ½ teaspoon salt and ¼ teaspoon pepper and saute for 3-4 minutes, until the vegetables begin to soften. Add the thyme, potatoes, clam juice, wine, and ½ cup water and bring to a boil.

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 ½ cup of water as needed. Whisk together 2½ 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.

Add the rest of the milk and the cream and taste the soup. Add another teaspoon of salt and ½ 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 for just a few minutes to warm the salmon. Serve warm.

Easy Salmon Recipes

We’ve eaten a whole lot of the smoked salmon on its own. And I’ve added smoked salmon to pastas, potatoes, and eggs too.

Salmon marinated in smoky chipotle and tart citrus is quickly broiled for an easy weeknight dinner.

Glazed Salmon with Spicy Broccoli is one of my new favorite ways to cook and serve fish. Salmon topped with a spicy, sweet, and slightly tangy glaze is a great match for the fresh broccoli.

Fresh corn, mangoes, tomatoes, bell peppers, and onions combine with a slight kick from jalapenos to make this a great salsa (almost a salad) to pair with your salmon.

Smoked Salmon Chowder

4.77 from 17 votes

This creamy Smoked Salmon Chowder is filled with carrots, onions, celery, garlic, wine, and a hint of bacon.

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Prep Time: 10 minutes mins

Cook Time: 25 minutes mins

Total Time: 35 minutes mins

Servings: 4 large or 8 small servings

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Ingredients 

• ▢ 2 slices bacon chopped into ½" pieces
• ▢ 2 medium Yukon gold potatoes peeled and diced into ½" pieces, about 2 cups worth
• ▢ 1 small yellow onion diced small, about 1 cup
• ▢ 1½ cups carrots thinly sliced
• ▢ ½ cup celery very thinly sliced
• ▢ 8 large cloves garlic minced, about 2 tablespoons
• ▢ 1 cup clam juice
• ▢ ¾ cup white wine
• ▢ 1 cup water adjust as needed
• ▢ ¾ teaspoon dried thyme
• ▢ 3 tablespoons all-purpose flour*
• ▢ 2½ cups milk
• ▢ ½ cup heavy cream
• ▢ 1½ teaspoons kosher salt divided
• ▢ ¾ teaspoon freshly ground black pepper divided
• ▢ 10-12 ounces smoked salmon chopped bite size, about 1 ½ cups
• ▢ 1 tablespoon fresh dill chopped or 1 teaspoon dried dill

*Gluten-Free Alternative

• ▢ 3 tablespoons brown rice flour

Instructions

• 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 ½ teaspoon salt and ¼ teaspoon pepper and saute for 3-4 minutes, until the vegetables begin to soften. Add the thyme, potatoes, clam juice, wine and ½ cup water and bring to a boil.
• 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 ½ cup of water as needed. Whisk together 2½ 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.
• Add the rest of the milk and the cream and taste the soup. Add another teaspoon of salt and ½ 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.

Nutrition

Calories: 543kcal · Carbohydrates: 51g · Protein: 25g · Fat: 24g · Saturated Fat: 12g · Polyunsaturated Fat: 2g · Monounsaturated Fat: 7g · Trans Fat: 0.01g · Cholesterol: 75mg · Sodium: 1837mg · Potassium: 1131mg · Fiber: 5g · Sugar: 15g · Vitamin A: 8933IU · Vitamin C: 27mg · Calcium: 282mg · Iron: 3mg

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{recipe originally published 2/4/13 – recipe notes and photos updated 2/16/23}