Smoked Salmon Chowder
Dive into a bowl of luxurious comfort with this creamy Smoked Salmon Chowder, a hearty and flavorful recipe perfect for cozy dinners or impressing guests. This rich chowder combines tender russet potatoes, aromatic vegetables, and silky heavy cream with the irresistible smokiness of flaked salmon, creating a dish that’s both indulgent and wholesome. Fresh dill and parsley add a burst of herbal brightness, while a gentle thickening technique ensures a creamy yet textured broth. Ready in just over an hour, this one-pot wonder pairs beautifully with crusty bread or crackers, making it an ideal choice for chilly evenings or anytime you crave a satisfying seafood soup. Whether you're a seafood lover or looking for a comforting twist on classic chowder, this Smoked Salmon Chowder is sure to become a favorite in your recipe rotation.
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Recipe Information
Ingredients
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 2 stalks celery stalks, diced
- 1 medium carrot, peeled and diced
- 3 medium russet potatoes, peeled and cubed
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 1 cup whole milk
- 8 ounces smoked salmon, flaked
- 1 leaf bay leaf
- 2 tablespoons fresh dill, chopped
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
In a large pot or Dutch oven, melt the butter with the olive oil over medium heat.
Add the diced onion, minced garlic, celery, and carrot to the pot. Sauté for 5-7 minutes until the vegetables are softened and fragrant.
Stir in the potatoes and cook for another 2 minutes, allowing them to absorb some of the flavors in the pot.
Pour in the chicken or vegetable broth and add the bay leaf. Bring the mixture to a boil over medium-high heat, then reduce the heat to low and simmer for 20-25 minutes, or until the potatoes are tender.
Remove the bay leaf. Using a potato masher or immersion blender, gently mash some of the potatoes in the soup to thicken the base, leaving plenty of chunks for texture.
Stir in the heavy cream and whole milk. Heat the chowder gently, ensuring it does not boil.
Add the flaked smoked salmon, salt, and black pepper to the pot. Stir well and cook for another 5 minutes until the salmon is heated through.
Remove the pot from the heat and stir in the fresh dill and parsley.
Taste and adjust seasoning with additional salt and pepper if needed.
Serve the chowder hot with crusty bread or oyster crackers on the side. Garnish with extra dill or parsley, if desired.
Nutrition Facts
Calories |
365 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.7 g | 29% | |
| Saturated Fat | 12.0 g | 60% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 66 mg | 22% | |
| Sodium | 1237 mg | 54% | |
| Total Carbohydrate | 25.8 g | 9% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 5.3 g | ||
| Protein | 12.5 g | 25% | |
| Vitamin D | 7.1 mcg | 35% | |
| Calcium | 91 mg | 7% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 749 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
