Smoked Salmon Chowder (Print)

Creamy chowder with smoky salmon, tender potatoes, and sweet corn. Ready in 50 minutes.

# Ingredient list:

→ Seafood

01 - 7 oz smoked salmon, skin removed, cut into bite-sized pieces

→ Vegetables

02 - 1 medium onion, finely chopped
03 - 2 cloves garlic, minced
04 - 2 medium potatoes, peeled and diced
05 - 1 large carrot, diced
06 - 1 celery stalk, diced
07 - 1 cup frozen or fresh corn kernels
08 - 2 tablespoons fresh dill, chopped (plus extra for garnish)

→ Dairy

09 - 2 tablespoons unsalted butter
10 - 2 cups whole milk
11 - 1 cup heavy cream

→ Liquids

12 - 2 cups fish or vegetable stock

→ Seasonings

13 - 1 teaspoon salt, or to taste
14 - ½ teaspoon black pepper
15 - ¼ teaspoon smoked paprika
16 - 1 bay leaf

# Directions:

01 - Melt butter in a large pot over medium heat. Add onion, garlic, carrot, and celery. Sauté until softened, approximately 5 minutes.
02 - Stir in diced potatoes, corn, bay leaf, salt, pepper, and smoked paprika. Cook for 2 minutes to blend flavors.
03 - Pour in stock and bring to a gentle boil. Reduce heat, cover, and simmer for 15 minutes until potatoes are tender.
04 - Stir in milk and cream. Simmer uncovered for 5 minutes, stirring occasionally to prevent scorching.
05 - Add smoked salmon and fresh dill. Simmer gently for 3 to 4 minutes until salmon is heated through. Avoid boiling to prevent dairy separation.
06 - Remove and discard bay leaf. Taste and adjust seasoning with salt and pepper as desired.
07 - Ladle into bowls and garnish with additional fresh dill. Serve immediately while hot.

# Expert Tips:

01 -
  • The smoked salmon brings an incredible depth of flavor without any extra work from you
  • This chowder comes together in under an hour but tastes like it simmered all day
  • Its the kind of comfort food that makes people ask for seconds before theyve even finished their first bowl
02 -
  • Never let the chowder boil after adding the dairy or it will separate and become grainy
  • Add the smoked salmon at the very end because it only needs to be heated through
  • The chowder will continue to thicken as it sits, so plan accordingly if making ahead
03 -
  • Cut your smoked salmon into slightly larger pieces than you think necessary because it will break apart slightly in the hot soup
  • Make this chowder a day ahead and reheat gently over low heat for even better flavor
  • If substituting with smoked trout, reduce the cooking time by a minute since trout is more delicate

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