Smoked Salmon Chowder (Printable Version)
Creamy chowder featuring smoky salmon, tender potatoes, and sweet corn in a velvety broth.
# What You Need:
→ 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 - 1/2 teaspoon black pepper
15 - 1/4 teaspoon smoked paprika (optional)
16 - 1 bay leaf
# How to Make It:
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 if using. 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 fork-tender.
04 - Add milk and cream, stirring gently. Simmer uncovered for 5 minutes, stirring occasionally to prevent scorching.
05 - Gently fold in smoked salmon and fresh dill. Simmer for 3-4 minutes until salmon is heated through. Avoid boiling to prevent dairy separation.
06 - Remove bay leaf and adjust seasoning if needed. Ladle into bowls, garnish with additional dill, and serve immediately.
# Expert Tips:
01 -
- The smoked salmon does all the heavy lifting, infusing every spoonful with deep, ocean kissed flavor without hours of work
- Its one of those rare soups that feels luxurious enough for company but comes together on a Tuesday night without stress
02 -
- Never let the chowder come to a rolling boil after adding the dairy or it will separate and become grainy
- Add the smoked salmon at the very end because it is already cooked and just needs to warm through
03 -
- Cut your smoked salmon into larger pieces than you think necessary because it will break apart slightly as you stir it in
- Taste your smoked salmon before adding salt to the pot, as some brands are quite salty on their own