Smoky Salmon Chowder
Dive into the comforting depths of this Smoky Salmon Chowder, a rich and hearty soup bursting with bold flavors and creamy textures. Featuring flaked smoked salmon, tender russet potatoes, and sweet bursts of corn, this chowder is seasoned with smoked paprika, garlic, and thyme for a warm, savory bite in every spoonful. The touch of heavy cream creates a luscious base, while fresh parsley and a hint of lemon juice add brightness to balance the smokiness. Perfect for cozy evenings or as a show-stopping starter, this one-pot wonder comes together in just under an hour, making it an easy yet impressive dish. Serve it with crusty bread for dipping, and you’ve got yourself an irresistible seafood comfort classic!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium yellow onion, finely diced
- 2 stalks celery stalks, diced
- 3 cloves garlic cloves, minced
- 3 medium russet potatoes, peeled and diced
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 4 cups low-sodium chicken broth
- 1.5 cups heavy cream
- 8 ounces smoked salmon, flaked
- 1 cup frozen corn kernels
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon lemon juice
Instructions
Heat the olive oil and butter in a large pot over medium heat until the butter is fully melted.
Add the diced onion and celery, and sauté until softened and translucent, about 5 minutes.
Stir in the minced garlic and cook for 1 additional minute, until fragrant.
Add the diced potatoes, smoked paprika, dried thyme, salt, and black pepper. Stir to coat the vegetables with the spices.
Pour in the chicken broth and bring the mixture to a boil. Reduce the heat to low, cover, and simmer for 15-20 minutes, or until the potatoes are tender when pierced with a fork.
Using a potato masher or the back of a spoon, gently mash about half of the potatoes in the pot to create a creamier texture while leaving some chunks for added heartiness.
Stir in the heavy cream, smoked salmon, and frozen corn kernels. Simmer gently for 5-7 minutes to warm the salmon and corn through, being careful not to let the cream boil.
Taste the chowder and adjust the seasoning with more salt and pepper, if needed.
Remove the pot from heat and stir in the chopped parsley and lemon juice to brighten the flavors.
Ladle the chowder into bowls, garnish with additional parsley if desired, and serve warm with crusty bread or oyster crackers.
Nutrition Facts
Calories |
451 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.8 g | 39% | |
| Saturated Fat | 15.6 g | 78% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 79 mg | 26% | |
| Sodium | 716 mg | 31% | |
| Total Carbohydrate | 29.0 g | 11% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 4.0 g | ||
| Protein | 11.2 g | 22% | |
| Vitamin D | 6.5 mcg | 33% | |
| Calcium | 46 mg | 4% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 753 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.
