Smoked Salmon Chowder (Print Version)

Creamy, smoky salmon with potatoes and corn in a rich, comforting bowl ready in under an hour.

# What You'll 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 - ½ teaspoon black pepper
15 - ¼ teaspoon smoked paprika (optional)
16 - 1 bay leaf

# How to Cook:

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 or until potatoes are tender.
04 - Add milk and cream, stirring well. 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. Do not boil to prevent separating the dairy.
06 - Remove and discard bay leaf. Taste and adjust seasoning as needed. Ladle into bowls, garnish with additional dill, and serve hot.

# Expert Advice:

01 -
  • The smoked salmon brings this incredible depth without needing hours of simmering
  • Its ready in under an hour but tastes like it simmered all afternoon
  • Leftovers, if you somehow have any, taste even better the next day
02 -
  • Never boil the chowder after adding the cream and salmon or it might separate and become grainy
  • Let the smoked salmon heat gently, overcooking makes it tough and dry
  • The salt level depends heavily on how salty your smoked salmon is, taste before adding more
03 -
  • Crusty sourdough bread is essential for soaking up every last drop
  • A crisp white wine like Sauvignon Blanc cuts through the richness perfectly

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