Smoked Salmon Chowder Recipe: Creamy, Comforting, and Packed with Flavor
When you think of cozy, soul-warming meals, few dishes rival the rich comfort of a Smoked Salmon Chowder. This hearty bowl combines smoky, salty salmon, creamy potatoes, and savory aromatics, resulting in a dish that’s both luxurious and homey. Each spoonful bursts with layers of flavor — from the smoky depth of the salmon to the silky cream that ties everything together.
What makes this Smoked Salmon Chowder truly irresistible is its perfect balance of smoke, cream, and comfort. It’s hearty enough to serve as a main course, yet elegant enough for a dinner party. Whether it’s a chilly winter evening or a breezy seaside day, this chowder is the ultimate comfort food that feels indulgent yet nourishing.
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Ingredients and Their Roles
Every ingredient in this Smoked Salmon Chowder recipe contributes to the dish’s creamy texture and smoky, layered flavor.
• 2 tablespoons unsalted butter – Adds richness and serves as the base for sautéing the aromatics, building the chowder’s flavor foundation.
• 1 tablespoon olive oil – Helps prevent the butter from burning while enhancing the soup’s smooth texture.
• 1 medium onion, finely chopped – Brings sweetness and depth to the chowder base.
• 2 celery stalks, diced – Adds a subtle earthiness and a tender crunch that balances the creamy broth.
• 2 cloves garlic, minced – Infuses aromatic warmth that complements the smoked salmon beautifully.
• 2 medium carrots, diced – Provides color, sweetness, and a hearty texture.
• 3 medium Yukon Gold potatoes, peeled and cubed – The backbone of the chowder’s heartiness; their starch naturally thickens the soup.
• 4 cups fish or chicken broth – Creates a flavorful liquid base that enhances the seafood richness.
• 1 cup heavy cream – Adds velvety smoothness and ties all the flavors together with luxurious creaminess.
• ½ cup whole milk – Balances the richness of the cream for a lighter, silkier consistency.
• 8 ounces smoked salmon, flaked – The star of the dish; adds that deep, smoky flavor and a delicate, buttery texture.
• ½ teaspoon dried thyme – Offers subtle herbal notes that elevate the seafood elements.
• ½ teaspoon smoked paprika – Intensifies the smoky depth and enhances the chowder’s aroma.
• Salt and freshly ground black pepper, to taste – Essential for balancing and amplifying all the flavors.
• 1 tablespoon fresh dill, chopped (optional) – Adds brightness and a refreshing contrast to the rich chowder.
• Lemon wedges (for serving) – A squeeze of lemon enhances freshness and cuts through the creaminess.
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Step-by-Step Instructions
1. Sauté the Aromatics
In a large pot or Dutch oven, heat butter and olive oil over medium heat. Add onion, celery, and carrots, and cook for 5–7 minutes until softened and fragrant. Stir in garlic and cook for another minute, being careful not to burn it.
2. Add the Potatoes and Broth
Stir in the potatoes and pour in the broth. Bring to a boil, then reduce to a simmer. Cook for 15 minutes, or until the potatoes are tender when pierced with a fork.
3. Incorporate the Cream and Seasonings
Lower the heat and stir in heavy cream, milk, thyme, and smoked paprika. Let the chowder simmer gently for another 5–7 minutes, allowing the flavors to meld. Do not boil after adding cream, as it may curdle.
4. Add the Smoked Salmon
Gently fold in the flaked smoked salmon. Simmer for 3–4 minutes more, just until the salmon is heated through. Taste and adjust seasoning with salt and pepper as needed.
5. Finish and Serve
Remove from heat, stir in fresh dill (if using), and let the chowder rest for a few minutes before serving. Ladle into bowls, garnish with more dill, and serve with lemon wedges on the side.
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Why This Smoked Salmon Chowder is Loved
People adore this Smoked Salmon Chowder because it’s the perfect harmony of creamy comfort and rich seafood flavor. The smokiness of the salmon adds an irresistible depth that elevates the dish far beyond a typical chowder. It’s decadent but not heavy, elegant yet easy enough for a weeknight meal.
This recipe delivers restaurant-quality flavor using simple, wholesome ingredients. It’s a true showstopper — and best of all, it comes together in under an hour.
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Pro Tips for the Perfect Smoked Salmon Chowder
• Use Yukon Gold potatoes – Their natural creaminess enhances the texture without making the soup gluey.
• Don’t overcook the salmon – Add it near the end to maintain its delicate texture and smoky flavor.
• Simmer gently after adding cream – Avoid boiling; gentle heat keeps the chowder silky and smooth.
• For extra richness, stir in a tablespoon of cream cheese or mascarpone at the end.
• Balance the richness with lemon – A squeeze of lemon juice before serving brightens the entire dish.
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Serving Suggestions
Serve your Smoked Salmon Chowder with:
• Crusty sourdough bread or garlic butter rolls for dipping.
• A light green salad with vinaigrette to balance the creamy soup.
• A glass of crisp white wine like Chardonnay or Sauvignon Blanc for a refined touch.
• Crumbled bacon or chopped chives sprinkled on top for extra flavor and texture.
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Conclusion
This Smoked Salmon Chowder recipe is the ultimate blend of elegance and comfort. With its velvety texture, smoky depth, and hearty ingredients, it’s a dish that feels both indulgent and nourishing. Perfect for cozy dinners or entertaining guests, it’s a recipe that turns a simple pot of soup into a restaurant-worthy masterpiece.
Best of all, it’s easy to make, requires minimal prep, and delivers unforgettable flavor in every bite. Whether you’re a seafood lover or just craving something creamy and comforting, this chowder is guaranteed to satisfy.
Warm, rich, and deeply satisfying — this Smoked Salmon Chowder isn’t just a meal; it’s a comforting experience you’ll want to make again and again.