Smoked Salmon Chowder

Hearty, flavor-packed smoked salmon chowder with bites of tender potatoes. Prepare in 30 minutes. Ideal for weeknights; elegant enough to entertain with!

Soup | December 14, 2016 | By

Baby it’s cold outside! Did you catch my post the other day for French Onion Soup? We’re in the middle of a deep freeze right now ~ a Polar Vortex. I don’t know what the question is, but soup is the only answer. On top of temps that include a wind chill factor, Sunday we got 12″ of heavy, wet snow. It was the perfect day to stay home, cook, catch up on some reading and even watch a little bit of the football game. Monday brought the reality of digging out and thankfully my husband was up to the task because I was ready to just pull the covers over my head and wait for spring. No really. Smoked Salmon Chowder ~ thick, hearty, loaded with smoky salmon flavor and tender, bite-size pieces of potato ~ just what we needed. You can eat it without good bread, but really. . .why would you want to? Hearty, flavor-packed smoked salmon chowder with bites of tender potatoes. Prepare in 30 minutes. Ideal for weeknights; elegant enough to entertain with!

I love soup of any kind, but chowder. . .oh man. Easy Corn Chowder so delicious in the summertime made with fresh-picked sweet corn and Smoked Salmon Chowder for blustery winter days. And a few slices of good bread ~ did I mention bread?

My daughter laughed when I said I “just happened to have a loaf sourdough bread in my freezer” on the day I made this Smoked Salmon Chowder, but it was true.

There are two things you’ll always find at my house: good bread (usually stashed in the freezer) and cheese. Lots.Of.Cheese. And wine. I guess that’s three. Typically I’ll have anywhere from 6-8 types of cheese on any given day around here none of it goes to waste – one reason it’s A Gouda Life.

Hearty, flavor-packed smoked salmon chowder with bites of tender potatoes. Prepare in 30 minutes. Ideal for weeknights; elegant enough to entertain with!
One quick housekeeping note then let’s get this Smoked Salmon Chowder started. Usually when I write a recipe for a big pot of soup I’ll say “season generously” with salt. With this recipe lightly season with salt and pepper where I’ve indicated because the smoked salmon has such a robust flavor it’s easy to overdo the salt. Once the soup has cooked, taste and add more salt according to your own taste.

Ingredients:

  • 4 tablespoons of butter, divided
  • olive oil
  • 1/2 cup of onion, chopped
  • 3 stalks of celery, chopped
  • 1 1/2 cups of chopped carrots
  • salt and pepper
  • 1 teaspoon of dried thyme
  • 2 1/2 cups of potatoes cut in approximately 1″ cubes
  • 2 tablespoons of tomato paste
  • 2 1/2 cups of chicken stock (or more to reach your desired consistency)
  • 1/2 cup of white wine (I used Pinot Grigio)
  • 1 1/2 teaspoons of Old Bay seasoning
  • 1 cup of 2% milk
  • 1/3 cup of flour
  • 3 cups of cream
  • 12 ounces of smoked salmon
  • 1/4 cup of flat leaf Italian parsley, chopped

Hearty, flavor-packed smoked salmon chowder with bites of tender potatoes. Prepare in 30 minutes. Ideal for weeknights; elegant enough to entertain with!

Add 2 tablespoons of butter and a drizzle of olive oil to your soup pot and once the butter has melted, add the carrots, celery and onion. Lightly season with salt and pepper, sprinkle in the thyme and cook a few minutes until the onions have softened. 

Hearty, flavor-packed smoked salmon chowder with bites of tender potatoes. Prepare in 30 minutes. Ideal for weeknights; elegant enough to entertain with!

Now a word about the potatoes. You can use any kind, from russets to yukons but I love the way the beautiful colors of these baby potatoes brighten up the Smoked Salmon Chowder.

Anyway, drop in the diced potatoes and tomato paste and simmer 2-3 minutes. Pour in the chicken stock, wine and Old Bay seasoning. Cover and cook over low heat until the potatoes and carrots have softened. 

Whisk the milk and flour together and pour into the pot, stirring to combine. Blend in the cream, stirring while continuing to cook low heat allowing the chowder to thicken then add the remaining 2 tablespoons of butter.

Hearty, flavor-packed smoked salmon chowder with bites of tender potatoes. Prepare in 30 minutes. Ideal for weeknights; elegant enough to entertain with!

Chop or break up the smoked salmon adding it and the parsley to the Smoked Salmon Chowder. Taste and adjust the salt at this point. If you like your chowder thinner, pour in a few splashes or chicken stock, a little at a time until you’ve reached the desired consistency. 

One day I hope to visit Seattle and eat the real Smoked Salmon Chowder from Pike Place but in the meantime I’ll keep enjoying this. I hope you will too.  

Hearty, flavor-packed smoked salmon chowder with bites of tender potatoes. Prepare in 30 minutes. Ideal for weeknights; elegant enough to entertain with!

Smoked Salmon Chowder
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Ingredients
  1. 4 tablespoons of butter, divided
  2. olive oil (drizzle or about 1 tablespoon)
  3. 1/2 cup of onion, chopped
  4. 3 stalks of celery, chopped
  5. 1 1/2 cups of chopped carrots
  6. salt and pepper
  7. 1 teaspoon of dried thyme
  8. 2 1/2 cups of potatoes cut in approximately 1″ cubes
  9. 2 tablespoons of tomato paste
  10. 2 1/2 cups of chicken stock (or more to reach your desired consistency)
  11. 1/2 cup of white wine (I used Pinot Grigio)
  12. 1 1/2 teaspoons of Old Bay seasoning
  13. 1 cup of 2% milk
  14. 1/3 cup of flour
  15. 3 cups of cream
  16. 12 ounces of smoked salmon
  17. 1/4 cup of flat leaf Italian parsley, chopped
Instructions
  1. Add 2 tablespoons of butter and a drizzle of olive oil to your soup pot and once the butter has melted, add the carrots, celery and onion.
  2. Lightly season with salt and pepper, sprinkle in the thyme and cook a few minutes until the onions have softened.
  3. Drop in the diced potatoes and tomato paste and simmer 2-3 minutes.
  4. Pour in the chicken stock, wine and Old Bay seasoning.
  5. Cover and cook over low heat until the potatoes and carrots have softened.
  6. Whisk the milk and flour together in a small bowl and pour into the pot, stirring to combine.
  7. Blend in the cream, stirring while continuing to cook low heat allowing the chowder to thicken then add the remaining 2 tablespoons of butter.
  8. Chop or break up the smoked salmon adding it and the parsley to the Smoked Salmon Chowder. Taste and add more salt if you'd like.
  9. If you prefer a thinner chowder, pour in a few splashes or chicken stock, a little at a time until you’ve reached the desired consistency.
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  1. Mary
    December 15, 2016

    It’s cold here in Memphis, but nothing like your weather! Cold enough that this chowder would be a warming treat! We love salmon….perfect recipe. Pinned. Thanks for sharing. Stay warm and have a fun weekend. Chat later!

    • Bernie
      December 20, 2016

      Hi there Mary! Thank you so much. I hope you enjoy the chowder – always welcome in our house. Let’s chat again later in the week!