Smoked Salmon Chowder
A creamy, comforting chowder loaded with tender potatoes and delicate flakes of smoked salmon. This Pacific-inspired soup comes together in one pot in about 40 minutes, balancing the rich smokiness of the fish with fresh dill and a squeeze of lemon for brightness.
For 4 servings
- prep
Prep the vegetables and salmon.
1.Peel and dice the onion finely.2.Dice the celery stalks into small cubes.3.Mince the garlic cloves.4.Peel the potatoes and cut into 1.5 cm cubes.5.Flake the smoked salmon into bite-sized pieces, removing any pin bones. - saute · ~6 min
Sauté the aromatics.
1.Melt the butter in a large pot over medium heat.2.Add the diced onion and celery. Cook until softened but not browned, about 4 to 5 minutes.3.Stir in the minced garlic and cook until fragrant, about 30 seconds.TIPKeep the heat at medium so the vegetables soften without caramelizing. - simmer · ~15 min
Cook the potatoes in the broth.
1.Sprinkle the flour over the vegetables and stir constantly for 1 minute to cook the raw taste out.2.Gradually pour in the water while stirring to prevent lumps.3.Add the potato cubes, bay leaves, salt, black pepper, and smoked paprika.4.Bring to a gentle boil, then reduce heat to low and simmer until potatoes are fork-tender, about 12 to 15 minutes. - simmer · ~4 min
Add the milk and smoked salmon.
1.Remove and discard the bay leaves.2.Pour in the milk and stir well.3.Gently stir in the flaked smoked salmon.4.Heat through on low for 3 to 4 minutes. Do not let it boil, or the milk may curdle.TIPThe salmon is already cooked — just warm it through. Boiling will make it tough. - garnish
Finish with lemon and fresh dill.
1.Remove the pot from the heat. Stir in the fresh lemon juice.2.Ladle into bowls and garnish with chopped fresh dill.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Use whole milk for the creamiest texture; low-fat milk may curdle more easily.
- 2Remove pin bones carefully with tweezers after flaking the smoked salmon.
- 3Keep the heat low when adding milk and salmon to prevent curdling and toughening.
- 4Simmer the potatoes just until fork-tender — overcooking turns them mushy in the chowder.
- 5For make-ahead, prepare the chowder base without salmon and milk; add them when reheating.
- 6Stir in the lemon juice off the heat to keep its bright flavor from cooking away.
- 7Chill leftovers promptly; the chowder thickens overnight and can be thinned with a splash of milk.
Adapt it for your goals.
Dairy-free
Swap butter for olive oil or vegan butter, use full-fat oat or cashew milk, and skip the milk altogether — results in a lighter, still creamy chowder for lactose-intolerant or dairy-free diets.
add corn and baconAdd corn and bacon
Stir in 1 cup frozen corn kernels with the milk and add 3 slices cooked, crumbled bacon for a sweet-savory twist reminiscent of a classic New England style chowder.
spicySpicy
Add 1/2 teaspoon red pepper flakes or a minced jalapeño with the garlic, and swap the smoked paprika for chipotle powder for a smoky heat that complements the salmon.
Why this is on our healthy list.
Rich in Omega-3s
Smoked salmon is a top source of omega-3 fatty acids, which support heart and brain health.
Good Source of Vitamin D
Salmon provides natural vitamin D, important for bone health and immune function.
Potassium from Potatoes
Yukon Gold potatoes contribute potassium, an electrolyte that helps regulate blood pressure.
Low in Added Sugar
This savory chowder contains no added sugars, making it suitable for low-sugar meal plans.
Frequently asked questions
Hot-smoked salmon (flaky and cooked) works best here. Cold-smoked lox is very delicate and may become rubbery when heated; it's better added as a garnish.
