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

Smoked Salmon Chowder ~ creamy, hearty chowder packed with smokey pieces of salmon in every bite plus tender potatoes, carrots and onions. 
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Main Course
Cuisine: seafood
Keyword: seafood chowder
Servings: 4


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


  • Add 2 tablespoons of butter and all of the olive oil to a soup pot and once the butter has melted, add the carrots, celery, onion and thyme then lightly season with salt and pepper.
  • Cook 3-4 minutes or until the onions have softened.
  • Drop in the diced potatoes and tomato paste and cook over low heat 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 in a small bowl and pour into the pot, stirring constantly until combined.
  • Blend in the cream, stirring while continuing to cook low heat allowing the chowder to thicken then add the remaining 2 tablespoons of butter.
  • Chop or break up the smoked salmon adding it and the parsley to the chowder.
  • Taste and adjust salt and pepper.
  • If you prefer a thinner chowder, add more chicken stock 1-2 tablespoons at a time until you’ve reached the desired consistency.