5 from 1 vote
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
  • 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
  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!