Smoked Salmon Chowder (Printable)

Creamy chowder with smoky salmon, potatoes, and sweet corn for comforting meals.

# What You'll Need:

→ Seafood

01 - 7 oz smoked salmon, skin removed, cut into bite-sized pieces

→ Vegetables

02 - 1 medium onion, finely chopped
03 - 2 cloves garlic, minced
04 - 2 medium potatoes, peeled and diced
05 - 1 large carrot, diced
06 - 1 celery stalk, diced
07 - 1 cup frozen or fresh corn kernels
08 - 2 tablespoons fresh dill, chopped (plus extra for garnish)

→ Dairy

09 - 2 tablespoons unsalted butter
10 - 2 cups whole milk
11 - 1 cup heavy cream

→ Liquids

12 - 2 cups fish or vegetable stock

→ Seasonings

13 - 1 teaspoon salt, or to taste
14 - ½ teaspoon black pepper
15 - ¼ teaspoon smoked paprika (optional)
16 - 1 bay leaf

# How to Make It:

01 - In a large pot, melt the butter over medium heat. Add onion, garlic, carrot, and celery. Sauté until softened, about 5 minutes.
02 - Add the diced potatoes, corn, bay leaf, salt, pepper, and smoked paprika (if using). Stir and cook for 2 minutes.
03 - Pour in the stock and bring to a gentle boil. Reduce the heat and simmer, covered, for 15 minutes, or until potatoes are tender.
04 - Stir in the milk and cream. Simmer uncovered for another 5 minutes, stirring occasionally.
05 - Add the smoked salmon and fresh dill. Simmer gently for 3–4 minutes until salmon is just heated through — do not boil.
06 - Remove the bay leaf. Taste and adjust seasoning as needed. Ladle into bowls, garnish with extra dill, and serve hot.

# Expert Advice:

01 -
  • The smoky salmon flavor transforms a simple soup into something restaurant worthy
  • It comes together in under an hour but tastes like it simmered all day
02 -
  • Never let the chowder boil after adding the dairy or it may separate and become grainy
  • Add the smoked salmon at the very end to prevent it from becoming tough or losing its delicate texture
03 -
  • Cut the smoked salmon into slightly larger pieces than you think necessary since it will shrink slightly as it heats
  • Let the chowder sit for 5 minutes off the heat before serving to allow the flavors to marry

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