Smoked Salmon Chowder (Printable)

Creamy, smoky salmon with potatoes and corn in a rich broth, ready in 50 minutes.

# 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 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 meld flavors.
03 - Pour in stock and bring to a gentle boil. Reduce heat, cover, and simmer for 15 minutes until potatoes are tender.
04 - Add milk and cream to the pot. 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 and discard bay leaf. Adjust seasoning to taste. Ladle into bowls, garnish with additional dill, and serve immediately.

# Expert Advice:

01 -
  • The smoky salmon infuses every spoonful with deep ocean flavor without any effort
  • It comes together in under an hour but tastes like it simmered all day
  • The combination of creamy broth and tender potatoes is pure comfort food magic
02 -
  • Never boil the chowder after adding the dairy or it may separate and become grainy
  • The smoked salmon is already cured, so go easy on additional salt until the end
  • Adding the salmon at the very last minute keeps it silky and prevents it from becoming rubbery
03 -
  • Smoked trout makes an excellent substitute if you want to try something different
  • For extra depth, try adding a splash of dry white wine when you add the stock
  • Fresh dil is worth seeking out, but if you must use dried, add it earlier so it has time to rehydrate

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