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
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
{recipe originally published 2/4/13 – recipe notes and photos updated 2/16/23}
Pam says
I think I'm making something similar to this next weekend, but I think yours sounds better!
Jenn says
I love food memories… they are truly the best!! The chowder looks perfect for a cold and rainy day!!!
Tricia says
Mary – this is absolutely beautiful. The photos (especially the one of you – so sweet!) are fantastic. You know I won't be able to quit thinking about this chowder until I have some. I love smoked salmon – so this is on my list!
Steve Gardner says
Hi Mary, have yet to try the recipe (I have salmon eaters in our family, but not smoked….) but I would like to share a super simple, reliable and forgiving salmon recipe.
Season any sized salmon filet as you wish, bake in oven at 200 degrees Fahrenheit for one hour. (If the filet is thin, reduce the time by 5 or 10 minutes.).
I often cook salmon this way when preparing salmon salad.
Enjoy.
Steve
Mary Younkin says
I often bake salmon that way as well, Steve. I hope that you enjoy the chowder!
Sue/the view from great island says
This looks luscious! I usually add a touch of tomato paste to salmon chowders, but yours has a beautiful pink tone without it. I have two sisters too, and you've reminded me that we need to get together as a group more often, sounds like a great time in Seattle 🙂
Big Dude says
Thanks for the mention Mary and yours looks excellent and glad you tried it. I went back and looked at my shot and yours is obviously heartier, which I like better so next time I'll use your version.
Nicole Pearce says
I saw your post on Google+ and had to come and check this out, it looks great. Could you tell me if this is the hot smoked (or sometimes called flake) salmon (looks like it), or the cold smoked salmon. Thanks so much.
Mary says
This is hot smoked salmon. I'm not sure if the other would work in this soup. I will make a note on the recipe. Thanks, Nicole.
Nicole Pearce says
Thanks, that's what I thought. 🙂
Jeff Rasmuss says
I may actually have some salmon to make this! It looks like lots of flavour, lots of large chunks! My favourite type of chowder!
Anna {Hidden Ponies} says
This looks wonderful! I love salmon and wish my freezer was always full of it 🙂 We love it grilled with some maple syrup, brown sugar, and blueberries, or just classic with butter, lemon, and a bit of garlic.
Sophia says
I am always up for trying of good smoked salmon recipes and this one certainly would be on my to-do list! Brown rice is a healthier alternative to the white one, which is high in starch and perhaps a tad tastier!
Carrie's Experimental Kitchen says
Good morning! I have featured this recipe on my blog for my weekly seafood round-up and have also linked this recipe to your original post so that my readers will be forwarded to your site. Thank you for allowing me to share and have a wonderful weekend.
Lovey Dove says
Loved this recipe….just shared on my blog.
Rachael says
I made your Salmon Chowder recipe today. Yum!! Even the teen who doesn't like fish had two bowls.
Jennifer says
I made this today. It was absolutely delicious! Your recipes are consistently tasty so thank you!
Cyn says
Best soup ever! Even my preschool son loved it and asked for seconds!!!
Erin, Denver CO says
I made this exactly to the recipe…. AMAZING!!! Absolutely delicious!
Aramis Hamer says
I just made this recipe tonight, exactly as stated (without the bacon though) with a side of butter biscuits and it was absolutely incredible!!! My boyfriend loved it and even had THIRDS! We have some leftover and can't wait to eat it tomorrow. I'm sure it's going to be even better (if that's even possible) once the flavors have time to marry. Thanks so much for this amazing dish!!!
Big Dude says
This sounds fantastic and you had me with the first photo.