Chowders

Smoked Salmon Chowder

Name: Smoked Salmon Chowder
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb (450g) smoked salmon, skin removed; 2 large onions, chopped; 3 cloves garlic, minced; 2 large potatoes, peeled and diced; 1/2 cup (120ml) heavy cream; 2 tbsp (30g) unsalted butter; 1 tsp (5g) dried thyme; 2 bay leaves; 1/2 tsp (2g) salt; 1/4 tsp (1g) black pepper; 2 cups (475ml) fish stock

By Nathaniel Greenwood · June 19, 2026 · Chowders

Prep20 min

Cook25 min

Total45 min

Serves4

As a coastal home cook, I've always been drawn to the rich flavors of the sea. Smoked salmon, with its velvety texture and deep, smoky flavor, is a staple in my kitchen. In this recipe, I'll show you how to turn it into a comforting, creamy chowder that's perfect for a chilly evening.

I remember the first time I made this chowder for my family. We were all gathered around the table, waiting for the first spoonfuls, and the aroma that filled the room was incredible. The combination of smoked salmon, tender potatoes, and sweet onions, all wrapped in a rich, creamy broth, was a revelation.

This recipe is special because it's both easy to make and impressive to serve. It's a great way to feed a crowd, and the best part is that it can be made ahead of time, making it perfect for a busy weeknight dinner or a special occasion.

As a home cook, I know that the key to a great chowder is in the details. From the type of potatoes you use to the way you cook the salmon, every step counts. In this recipe, I'll guide you through each step, sharing my tips and tricks for a delicious, foolproof dish.

So, let's get started! With this recipe, you'll be able to create a Smoked Salmon Chowder that's sure to become a favorite in your household. It's a recipe that's perfect for anyone who loves seafood, and it's a great way to explore the flavors of the coast, no matter where you live.

Why You’ll Love This Recipe

This recipe is easy to make and requires minimal ingredients.
It's a great way to feed a crowd, and the leftovers are just as delicious the next day.
The smoked salmon adds a rich, deep flavor that's perfect for seafood lovers.
The chowder is comforting and indulgent, making it a great choice for a chilly evening.
It's a versatile recipe that can be made ahead of time, making it perfect for busy weeknights or special occasions.
The combination of potatoes, onions, and salmon creates a satisfying, filling dish that's sure to become a favorite.

Why This Recipe Works

The secret to a great chowder is in the balance of flavors and textures. In this recipe, the smoked salmon provides a rich, deep flavor, while the potatoes and onions add a satisfying crunch. The key is to cook each component just until it's tender, then combine them in a creamy broth that brings everything together.

One of the most important techniques in this recipe is the way you cook the salmon. By cooking it until it reaches 145 F (63 C), you ensure that it's safe to eat and that it retains its tender, flaky texture. This is especially important when working with seafood, as it can be delicate and prone to overcooking.

Another important aspect of this recipe is the use of aromatics. By sautéing the onions and garlic before adding the potatoes and salmon, you create a flavorful base that enhances the overall flavor of the chowder. This step is crucial, as it sets the tone for the rest of the dish and adds depth to the broth.

Finally, the cream and butter add a rich, velvety texture to the chowder, balancing out the flavors and creating a comforting, indulgent dish. By adding them towards the end of the cooking time, you ensure that they don't boil away, and the chowder retains its creamy consistency.

Ingredients You’ll Need

When it comes to making a great Smoked Salmon Chowder, the ingredients are just as important as the technique. In this recipe, we'll be using a combination of smoked salmon, potatoes, onions, garlic, and cream to create a rich, creamy broth. We'll also be adding some aromatics, such as thyme and bay leaves, to enhance the flavor and create a depth that's sure to impress.

When shopping for the ingredients, be sure to choose high-quality smoked salmon that's fresh and has a good flavor. You'll also want to select potatoes that are high in starch, such as Russet or Idaho, as they'll help to thicken the chowder and create a creamy texture.

1 lb (450g) smoked salmon, skin removedLook for high-quality smoked salmon that's fresh and has a good flavor. Make sure to remove the skin before using it in the recipe.
2 large onions, choppedChoose onions that are sweet and flavorful, such as Vidalia or yellow onions. Chop them finely before adding them to the recipe.
3 cloves garlic, mincedUse fresh garlic for the best flavor. Mince it finely before adding it to the recipe.
2 large potatoes, peeled and dicedSelect potatoes that are high in starch, such as Russet or Idaho. Peel and dice them before adding them to the recipe.
1/2 cup (120ml) heavy creamUse high-quality heavy cream for the best flavor and texture. Make sure to stir it in towards the end of the cooking time to prevent it from boiling away.
2 tbsp (30g) unsalted butterUse high-quality unsalted butter for the best flavor. Add it towards the end of the cooking time to create a rich, creamy texture.
1 tsp (5g) dried thymeChoose fresh or dried thyme for the best flavor. Add it to the recipe along with the other aromatics to create a depth of flavor.
2 bay leavesUse fresh or dried bay leaves for the best flavor. Add them to the recipe along with the other aromatics to create a depth of flavor.
1/2 tsp (2g) saltUse high-quality salt for the best flavor. Add it to the recipe to balance out the flavors and create a savory broth.
1/4 tsp (1g) black pepperUse high-quality black pepper for the best flavor. Add it to the recipe to balance out the flavors and create a savory broth.
2 cups (475ml) fish stockUse high-quality fish stock for the best flavor. Make sure to stir it in constantly to prevent it from boiling away.

Equipment You’ll Need

Large heavy pot or Dutch ovenSharp chef's knifeCutting boardInstant-read thermometerWooden spoon or spatulaMeasuring cups and spoons

How to Make Smoked Salmon Chowder

1
Start by chopping the onions and garlic. Heat 1 tablespoon of butter in a large heavy pot or Dutch oven over medium heat. Add the chopped onions and cook until they're softened and translucent, about 5-7 minutes.
2
Add the minced garlic and cook for an additional minute, stirring constantly to prevent it from burning.
3
Add the diced potatoes, fish stock, thyme, and bay leaves to the pot. Bring the mixture to a boil, then reduce the heat to low and simmer for 15-20 minutes, or until the potatoes are tender.
4
While the potatoes are cooking, cut the smoked salmon into large chunks. Remove the skin and any bones before using it in the recipe.
5
After the potatoes have cooked for 15-20 minutes, add the smoked salmon to the pot. Cook for an additional 5-7 minutes, or until the salmon is cooked through and flakes easily with a fork.
6
Use an instant-read thermometer to check the internal temperature of the salmon. It should reach 145 F (63 C) for food safety.
7
Stir in the heavy cream and remaining 1 tablespoon of butter. Cook for an additional 2-3 minutes, or until the cream has melted and the chowder has heated through.
8
Season the chowder with salt and pepper to taste. Remove the bay leaves and thyme before serving.
9
Let the chowder rest for 10-15 minutes before serving. This will allow the flavors to meld together and the chowder to thicken slightly.
10
Serve the chowder hot, garnished with chopped fresh herbs or a sprinkle of paprika if desired.
11
Refrigerate or freeze the chowder for later use. Reheat it gently over low heat, stirring constantly to prevent it from boiling away.

Expert Tips

Use high-quality ingredients for the best flavor and texture.
Don't overcook the salmon, as it can become dry and tough.
Add the cream and butter towards the end of the cooking time to prevent them from boiling away.
Use a variety of aromatics, such as thyme and bay leaves, to create a depth of flavor.
Let the chowder rest for 10-15 minutes before serving to allow the flavors to meld together.
Reheat the chowder gently over low heat, stirring constantly to prevent it from boiling away.
Experiment with different types of fish or seafood to create a unique flavor profile.
Add some heat to the chowder by incorporating diced jalapenos or red pepper flakes.

Common Mistakes to Avoid

Overcooking the salmon, which can make it dry and tough.
Not using high-quality ingredients, which can affect the flavor and texture of the chowder.
Not letting the chowder rest before serving, which can prevent the flavors from melding together.
Not reheating the chowder gently, which can cause it to boil away and lose its creamy texture.
Not using a variety of aromatics, which can make the chowder taste flat and boring.
Not seasoning the chowder with salt and pepper, which can affect the overall flavor.

Variations and Substitutions

Add some diced bell peppers or carrots to the chowder for added flavor and nutrition.
Use different types of fish or seafood, such as cod or shrimp, to create a unique flavor profile.
Add some heat to the chowder by incorporating diced jalapenos or red pepper flakes.
Use coconut milk or cream instead of heavy cream for a dairy-free version.
Add some chopped fresh herbs, such as parsley or dill, for added flavor and texture.
Serve the chowder with some crusty bread or crackers for a satisfying meal.
Experiment with different types of potatoes, such as sweet potatoes or Yukon golds, for a unique flavor and texture.

What to Serve With Smoked Salmon Chowder

Serve the Smoked Salmon Chowder hot, garnished with chopped fresh herbs or a sprinkle of paprika if desired. You can also serve it with some crusty bread or crackers for a satisfying meal.

Some other ideas for serving the chowder include:

- Serving it with a side salad or some steamed vegetables for a light and refreshing meal.

- Using it as a base for a seafood stew, adding other types of fish or seafood for a hearty and flavorful dish.

- Serving it with some crusty bread or crackers for a satisfying snack or appetizer.

Crusty bread or crackersSide salad or steamed vegetablesSeafood stew or soupSatisfying snack or appetizerLight and refreshing mealHearty and flavorful dish

Make-Ahead, Storage, Freezing and Reheating

The Smoked Salmon Chowder can be refrigerated or frozen for later use. To refrigerate, let the chowder cool to room temperature, then cover it and refrigerate for up to 3 days.

To freeze, let the chowder cool to room temperature, then transfer it to an airtight container or freezer bag. Label and date the container, then freeze for up to 3 months.

When reheating the chowder, do so gently over low heat, stirring constantly to prevent it from boiling away. You can also reheat it in the microwave, stirring every 30 seconds until hot and steaming.

Some tips for storing and reheating the chowder include:

- Letting it cool to room temperature before refrigerating or freezing to prevent the growth of bacteria.

- Using an airtight container or freezer bag to prevent the chowder from absorbing other flavors or odors.

- Labeling and dating the container so you can keep track of how long it's been stored.

- Reheating it gently over low heat to prevent it from boiling away and losing its creamy texture.

Frequently Asked Questions

What type of fish can I use in this recipe?

You can use any type of fish or seafood that you like, such as cod, salmon, or shrimp. Just make sure to adjust the cooking time and seasonings accordingly.

Can I make this recipe ahead of time?

Yes, you can make this recipe ahead of time and refrigerate or freeze it for later use. Just reheat it gently over low heat, stirring constantly to prevent it from boiling away.

How do I prevent the chowder from boiling away?

To prevent the chowder from boiling away, make sure to stir it constantly over low heat. You can also add a little bit of cream or butter to help thicken it and prevent it from boiling away.

Can I use coconut milk or cream instead of heavy cream?

Yes, you can use coconut milk or cream instead of heavy cream. Just make sure to adjust the amount of seasoning and spices accordingly, as coconut milk can add a unique flavor to the chowder.

How do I reheat the chowder without drying it out?

To reheat the chowder without drying it out, make sure to do so gently over low heat, stirring constantly to prevent it from boiling away. You can also add a little bit of cream or butter to help keep it moist and creamy.

Can I serve the chowder with other dishes?

Yes, you can serve the chowder with other dishes, such as a side salad or some steamed vegetables. It's also great as a base for a seafood stew or as a satisfying snack or appetizer.

How long can I store the chowder in the fridge or freezer?

You can store the chowder in the fridge for up to 3 days or in the freezer for up to 3 months. Just make sure to label and date the container so you can keep track of how long it's been stored.

Can I make this recipe in a slow cooker?

Yes, you can make this recipe in a slow cooker. Just brown the onions and garlic in a pan, then add all the ingredients to the slow cooker and cook on low for 3-4 hours or on high for 1-2 hours.

The Full Recipe

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