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This smoked salmon chowder is a comforting one-pot meal that’s creamy, flavorful, and surprisingly easy to make. It features tender potatoes, sweet corn, and flaky hot-smoked salmon in a rich, velvety broth. Perfect for a cozy weeknight or a casual dinner party, this chowder delivers restaurant-quality flavor with minimal cleanup.

Why You’ll Love This Smoked Salmon Chowder

Rich & satisfying: Smoky salmon and creamy broth create a balanced, indulgent bowl.
Easy one-pot prep: Simple chopping and stirring with mostly hands-off simmering.
Elegant yet approachable: Feels special but is totally weeknight-friendly.
Highly adaptable: Swap herbs or adjust creaminess to suit your taste.

Ingredients & Tools

2 tbsp unsalted butter
1 large yellow onion, diced
2 celery stalks, finely chopped
2 cloves garlic, minced
3 tbsp all-purpose flour
4 cups fish or vegetable broth
2 cups whole milk
1 cup heavy cream
1.5 lbs Yukon Gold potatoes, peeled and diced into ½-inch cubes
1 cup fresh or frozen corn kernels
8 oz hot-smoked salmon, flaked
1 tbsp fresh dill, chopped
1 tsp smoked paprika
To taste salt and black pepper
For garnish extra dill, cracked black pepper, and a lemon wedge

Tools: A large, heavy-bottomed pot or Dutch oven, a wooden spoon, and a ladle.

Notes: Hot-smoked salmon is key for texture; Yukon Gold potatoes add a buttery quality that melts into the broth.

Nutrition (per serving)

Calories:	420 kcal
Protein:	18 g
Fat:	24 g
Carbs:	32 g
Fiber:	3 g

Serves: 6 | Prep Time: 15 minutes | Cook Time: 30 minutes | Total Time: 45 minutes

Before You Start: Tips & Ingredient Notes

Hot-smoked vs. cold-smoked salmon—what’s the difference? For this chowder, you really want hot-smoked salmon. It’s flaky, fully cooked, and has a firmer texture that won’t disintegrate in the soup. Cold-smoked salmon (like lox) is more delicate and is better saved for bagels.
Why Yukon Gold potatoes? Their thin skin and buttery, creamy flesh make them ideal for chowders. They hold their shape but also break down slightly to help thicken the broth naturally. If you use russets, they might get too mealy.
Don’t skip the smoked paprika. It might seem like a small addition, but it really enhances the smoky flavor of the salmon and adds a beautiful depth to the overall dish. A little goes a long way here.
How to prevent the dairy from curdling? The trick is to avoid boiling the soup once you’ve added the milk and cream. Keep it at a gentle simmer, and you’ll have a smooth, velvety chowder every time.

How to Make Smoked Salmon Chowder

Step 1: Start by melting the butter in your large pot over medium heat. Once it’s foaming slightly, add the diced onion and celery. You’ll want to sauté these for about 5–7 minutes, until they become soft and translucent—they should smell wonderfully aromatic. Stir occasionally to make sure they don’t brown too much; you’re just looking for them to soften and sweeten up.

Step 2: Add the minced garlic and cook for just another minute, until it’s fragrant. Be careful not to let the garlic burn, as it can turn bitter quickly. Then, sprinkle the flour over the vegetables and stir constantly for about a minute to cook off the raw flour taste. This is going to be the base that thickens your chowder later.

Step 3: Slowly pour in the broth while stirring continuously. This is key to avoiding lumps—you’re essentially making a quick roux right in the pot. Once the broth is incorporated, add the milk and cream, still stirring. Bring the mixture to a gentle simmer; you’ll notice it starting to thicken slightly almost immediately.

Step 4: Add the diced potatoes and corn to the pot. Give everything a good stir, then let it simmer gently for about 15–20 minutes, or until the potatoes are tender when pierced with a fork. You don’t want them falling apart completely, but they should be soft enough to eat comfortably.

Step 5: Once the potatoes are cooked, reduce the heat to low. Now, gently stir in the flaked smoked salmon, fresh dill, and smoked paprika. Let it heat through for just 2–3 minutes—any longer and the salmon might start to break down too much. Taste the chowder and season with salt and pepper as needed. Remember, the salmon can be a bit salty already, so go easy at first.

Step 6: Ladle the chowder into bowls and garnish with an extra sprinkle of fresh dill, a crack of black pepper, and a squeeze of lemon juice if you like. The lemon really brightens everything up and cuts through the richness beautifully. Serve it hot, and watch how quickly those bowls empty.

Storage & Freshness Guide

Fridge: Cool completely and store in an airtight container for up to 3 days.
Freezer: Not recommended; cream-based soups may separate and textures can suffer.
Reviving: Reheat gently on the stove, adding a splash of broth or milk if too thick.

Serving Suggestions

Complementary Dishes

A simple green salad with a lemony vinaigrette — The crisp, acidic notes of the salad provide a lovely contrast to the rich, creamy chowder, cleansing the palate between bites.
Warm, crusty sourdough bread or oyster crackers — There’s nothing better than dipping a piece of chewy, tangy bread into the chowder to soak up every last drop of that delicious broth.
Roasted asparagus with a hint of Parmesan — The earthy, slightly charred flavor of the asparagus complements the smokiness of the salmon and adds a nice textural variation.

Drinks

A crisp, dry white wine like Sauvignon Blanc or Pinot Grigio — The bright acidity and citrus notes in the wine mirror the lemon garnish and help balance the soup’s creaminess perfectly.
A light, malty lager or pilsner — The clean, refreshing quality of a good lager cuts through the richness without overwhelming the delicate flavors of the chowder.
Sparkling water with a twist of lemon — For a non-alcoholic option, the bubbles and citrus are incredibly refreshing and keep your palate feeling light.

Something Sweet

Lemon bars with a shortbread crust — The zesty, tangy lemon filling is a fantastic way to end the meal on a bright note, contrasting beautifully with the savory, smoky chowder.
Simple vanilla bean panna cotta with a berry compote — Its smooth, cool texture and subtle sweetness provide a lovely, light finish that doesn’t feel too heavy after a rich soup.
Dark chocolate-dipped shortbread cookies — A little bit of bitterness from the chocolate and the buttery crunch of the cookie is a simple, elegant way to satisfy your sweet tooth.

Top Mistakes to Avoid

Mistake: Boiling the chowder after adding the dairy. This is the number one way to end up with a curdled, grainy soup instead of a smooth, creamy one. Always keep the heat at a gentle simmer once the milk and cream go in.
Mistake: Using cold-smoked salmon (like lox). I’ve messed this up before too—it seems like a simple swap, but cold-smoked salmon has a completely different texture and will basically dissolve into threads, losing its substance in the chowder.
Mistake: Overcooking the potatoes. You want them tender, but if they cook for too long, they’ll turn mushy and thicken the chowder too much, making it more like a paste than a soup.
Mistake: Adding the salmon too early. Since the salmon is already cooked, it really only needs to warm through at the end. If you add it with the potatoes, it will become tough and lose its lovely flaky texture.

Expert Tips

Tip: For an extra layer of flavor, use the salmon skin. If your smoked salmon comes with skin, crisp it up in a separate pan and crumble it over the top as a garnish. It adds a wonderful salty, crunchy element that takes the texture to another level.
Tip: Make it ahead for even better flavor. Chowders often taste even better the next day after the flavors have had time to meld. Just cool it completely, store it in the fridge, and gently reheat it on the stove—don’t boil it.
Tip: If the chowder is too thick, thin it out easily. Simply add a splash more broth or milk when reheating. The consistency can vary based on the potatoes, so it’s an easy fix to get it just right.
Tip: Customize the vegetables to your liking. Not a corn fan? Try peas or diced carrots. You could even add a bit of leek for a milder onion flavor. The base recipe is wonderfully forgiving.

FAQs

Can I use canned salmon instead of smoked salmon?
You can, but the flavor profile will be completely different. Canned salmon lacks the smoky depth, so you’d need to compensate with other seasonings like a bit of liquid smoke or extra smoked paprika. Honestly, the smoked salmon is really what makes this chowder special, so I’d recommend sticking with it if you can.

How long will leftovers keep in the refrigerator?
Stored in an airtight container, this chowder will keep well for up to 3 days. The potatoes may continue to absorb liquid, so you might need to add a little extra broth or milk when reheating to bring it back to the right consistency. Always reheat gently on the stove.

Can I freeze smoked salmon chowder?
I don’t recommend it, honestly. Cream-based soups tend to separate and become grainy when frozen and thawed. The texture of the potatoes and salmon can also suffer, becoming mushy or rubbery. It’s really best enjoyed fresh or within a few days.

What can I use if I don’t have heavy cream?
You can use half-and-half for a slightly lighter version, though the chowder won’t be quite as rich. For a dairy-free option, full-fat coconut milk works surprisingly well and adds a subtle sweetness that pairs nicely with the salmon.

Is there a way to make this chowder thicker?
If you find your chowder is too thin after cooking, you can make a quick slurry by mixing a tablespoon of cornstarch with two tablespoons of cold water and stirring it into the simmering soup. Let it cook for another minute or two, and it should thicken up nicely.

Smoked Salmon Chowder

Cost Level $$

Category Salmon Recipes

Difficulty Medium

Cuisine American, scandinavian

Servings 6

Total Time 45 minutes

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Make this creamy Smoked Salmon Chowder in just 45 minutes! A rich, comforting one-pot meal with potatoes and corn. Get the easy recipe now!

Ingredients

For the Ingredients

2 tbsp unsalted butter
1 large yellow onion (diced)
2 celery stalks (finely chopped)
2 cloves garlic (minced)
3 tbsp all-purpose flour
4 cups fish or vegetable broth
2 cups whole milk
1 cup heavy cream
1.5 lbs Yukon Gold potatoes (peeled and diced into ½-inch cubes)
1 cup fresh or frozen corn kernels
8 oz hot-smoked salmon (flaked)
1 tbsp fresh dill (chopped)
1 tsp smoked paprika
salt and black pepper (to taste)
extra dill, cracked black pepper, and a lemon wedge (for garnish)

Instructions

01
Start by melting the butter in your large pot over medium heat. Once it’s foaming slightly, add the diced onion and celery. You’ll want to sauté these for about 5–7 minutes, until they become soft and translucent—they should smell wonderfully aromatic. Stir occasionally to make sure they don’t brown too much; you’re just looking for them to soften and sweeten up.
02
Add the minced garlic and cook for just another minute, until it’s fragrant. Be careful not to let the garlic burn, as it can turn bitter quickly. Then, sprinkle the flour over the vegetables and stir constantly for about a minute to cook off the raw flour taste. This is going to be the base that thickens your chowder later.
03
Slowly pour in the broth while stirring continuously. This is key to avoiding lumps—you’re essentially making a quick roux right in the pot. Once the broth is incorporated, add the milk and cream, still stirring. Bring the mixture to a gentle simmer; you’ll notice it starting to thicken slightly almost immediately.
04
Add the diced potatoes and corn to the pot. Give everything a good stir, then let it simmer gently for about 15–20 minutes, or until the potatoes are tender when pierced with a fork. You don’t want them falling apart completely, but they should be soft enough to eat comfortably.
05
Once the potatoes are cooked, reduce the heat to low. Now, gently stir in the flaked smoked salmon, fresh dill, and smoked paprika. Let it heat through for just 2–3 minutes—any longer and the salmon might start to break down too much. Taste the chowder and season with salt and pepper as needed. Remember, the salmon can be a bit salty already, so go easy at first.
06
Ladle the chowder into bowls and garnish with an extra sprinkle of fresh dill, a crack of black pepper, and a squeeze of lemon juice if you like. The lemon really brightens everything up and cuts through the richness beautifully. Serve it hot, and watch how quickly those bowls empty.