Home » Soups » Smoked Salmon Chowder

Smoked Salmon Chowder

BySandra Posted on

Share this post:

This creamy smoked salmon chowder combines Yukon gold potatoes, hot-smoked salmon, fresh dill, and capers (optional) in a rich, savory broth. Serve it with crusty bread for a comforting, satisfying meal.
Jump to Recipe Print Recipe
Creamy smoked salmon chowder with potatoes, capers, and fresh dill in a white Dutch oven, surrounded by lemon and crusty bread.

Would you like to save this recipe?

Enter your email below, and we'll send it to your inbox. Plus get great recipes from us every week! Unsubscribe anytime.

This smoked salmon chowder is rich, chunky, and full of smoky flavor, with yellow potatoes, fresh dill, and plenty of salmon in every bowl. The broth is creamy without being overly thick, and the chowder is hearty enough to serve as a meal on its own.

I love smoked salmon, so there was no question that I wanted it to be the star here. Twelve ounces gives you salmon in every serving while still leaving room for the potatoes and creamy broth. If you enjoy our creamy seafood chowder but want something with a bolder seafood flavor, this is a wonderful one to try. For a completely different take on chowder, our Mexican street corn chowder is another favorite.

Why You’ll Love This Recipe

  • Smoked salmon takes center stage. Every serving contains plenty of salmon and flavor.
  • Satisfyingly chunky. Four cups of diced yellow potatoes give the chowder the hearty texture you expect from a proper chowder.
  • Creamy without being too heavy. The broth falls right between thick and thin, with enough body to feel luxurious without becoming pasty.
  • A complete meal in one bowl. Each serving is hearty and satisfying enough to enjoy for lunch or dinner without a side dish.
  • Excellent the next day. The chowder keeps its flavor and texture well, making the leftovers especially enjoyable.

Ingredients at a Glance

Labeled ingredients for smoked salmon chowder, including hot-smoked salmon, yellow potatoes, vegetable broth, half-and-half, onion, celery, dill, capers, lemon, and seasonings.
  • Hot-Smoked Salmon. Use firm, flaky hot-smoked salmon rather than cold-smoked, lox-style salmon. We used a combination of plain and cracked-pepper varieties that both worked well. Twelve ounces provides plenty of salmon, while 16 ounces creates a heartier chowder.
  • Yellow Potatoes. Their creamy texture and ability to hold their shape make yellow potatoes ideal for chowder. For convenience, you can leave the skins on.
  • Vegetable Broth. Low-sodium vegetable broth creates the base of the chowder without competing with the flavor of the salmon. You can substitute seafood broth.
  • Half-and-Half. Half-and-half gives the broth a creamy finish without making it overly rich. You can use whole milk or heavy cream instead.
  • Onion, Celery, and Garlic. These aromatics create the flavorful base of the chowder.
  • Butter and Olive Oil. Using both provides flavor while helping the aromatics cook evenly without burning.
  • All-Purpose Flour. A small amount of flour creates a roux that thickens the broth.
  • Cornstarch. Cornstarch mixed with cold water finishes the thickening process.
  • Fresh Dill. Dill adds freshness and makes a beautiful garnish.
  • Capers. Capers add a bit of briny flavor that pairs well with smoked salmon. Their flavor is subtle in the finished chowder, so they are completely optional.
  • Lemon Juice. Lemon juice brightens the rich, smoky flavors without making the chowder taste lemony.
  • Bay Leaf, Thyme, Paprika, Salt, and Pepper. These seasonings build depth while allowing the salmon to remain the dominant flavor.

How to Make It (Photo Tutorial)

Unsalted butter and olive oil melting together in a white Dutch oven for smoked salmon chowder.
Melt the butter with the olive oil in a Dutch oven over medium heat.
Flour being whisked into melted butter and olive oil to make a roux for smoked salmon chowder.
Whisk in the flour until no dry flour remains. Cook for 1–2 minutes, stirring frequently, until it loses its raw-flour aroma.
Chopped yellow onion and celery added to the roux in a white Dutch oven.
Add the onion and celery. Cook for 5–6 minutes, stirring occasionally, until softened and translucent.
Sautéed onion, celery, and minced garlic in a white Dutch oven for smoked salmon chowder.
Add the garlic and cook for 30 seconds, stirring constantly, until fragrant.
Diced yellow potatoes, vegetable broth, bay leaf, paprika, thyme, salt, and pepper in a Dutch oven.
Gradually stir in the vegetable broth. Add the potatoes, bay leaf, salt, pepper, paprika, and thyme.
Paprika, thyme, salt, and black pepper added to diced potatoes and vegetable broth in a Dutch oven.
Bring the mixture to a boil, then reduce the heat to medium-low. Cover and simmer for 12–15 minutes, or until the potatoes are fork-tender.
Cornstarch slurry being added to the seasoned potato chowder in a white Dutch oven.
Whisk the cornstarch with cold water until smooth. Slowly pour the slurry into the chowder while stirring, then simmer uncovered for 2–3 minutes until slightly thickened.
Hot-smoked salmon, half-and-half, and fresh dill added to potato chowder in a white Dutch oven.
Reduce the heat to low. Stir in the half-and-half, smoked salmon, fresh dill, and capers, if using. Simmer gently for 5 minutes, without boiling, then remove from the heat and stir in the lemon juice.

Tips for Success

  • Use hot-smoked salmon. Hot-smoked salmon is fully cooked and has the firm, flaky texture needed for this chowder. Cold-smoked salmon or lox is too delicate and has a different texture.
  • Check the potatoes with a fork. Cooking times can vary depending on how large you dice the potatoes. They should be tender but not falling apart.
  • Lower the heat before adding the dairy. Low heat keeps the half-and-half smooth and protects the salmon from becoming dry.
  • Don’t mistake salmon oil for separated dairy. Oil droplets are natural with hot-smoked salmon and contribute to the chowder’s rich flavor.
  • Taste before adding more salt. Different brands of salmon and broth vary in saltiness. If you are salt-sensitive, begin with less than the full amount.
  • Adjust the consistency to your preference. The tested chowder is creamy but not extremely thick. For a thinner chowder, add a small splash of broth. For a thicker bowl, let it simmer gently for a few additional minutes before adding the salmon and half-and-half.

Make Ahead

You can prepare this chowder a day before serving it. The flavor remains excellent, and the potatoes and salmon retain their texture overnight.

The broth will become thicker as it chills. Reheat it gently and stir well; it should loosen as it warms. If it remains thicker than you prefer, add a small splash of vegetable broth.

For the freshest appearance, reserve a little chopped dill and add it as a garnish immediately before serving.

Ladleful of creamy smoked salmon chowder with tender potatoes, salmon, capers, and fresh dill above a Dutch oven.

Storage and Reheating

  • Refrigerator. Store leftover chowder in an airtight container in the refrigerator for up to 3 days.
  • Microwave. Place an individual serving in a microwave-safe bowl and heat it at 50% power in 1-minute intervals. Stir after each interval and continue until heated through. A 1½-cup serving took approximately 4 minutes in our microwave.
  • Stovetop. Warm the chowder in a saucepan over low to medium-low heat, stirring occasionally. Do not allow it to boil.
  • Freezer. Freezing is not recommended because the potatoes and dairy may become grainy after thawing.
Close-up of chunky smoked salmon chowder with yellow potatoes, capers, fresh dill, and a spoonful of salmon.

Ways to Serve It

This chowder is filling enough to serve alone, but a simple side dish can add contrast or help stretch the meal.

  • Serve it With Bread. Serve the chowder with garlic dinner rolls, biscuits, or thick slices of crusty bread for soaking up the creamy broth.
  • Soup and Salad Supper. Pair it with cucumber dill salad for a cool, crisp side that echoes the fresh dill in the chowder without adding more richness.
  • Light Bistro Dinner. Add a simple green salad dressed with lemon vinaigrette.
  • Casual Lunch. Serve smaller cups of chowder with toasted rye, bagel chips, or oyster crackers for an easy weekend lunch.
  • Dinner for Guests. Begin with a small fresh salad, then serve the chowder in warm bowls with bread and lemon wedges on the table. Its bold smoked-salmon flavor makes an everyday soup feel special enough for company.

Related Recipes

More Chowders to Try

Creamy Seafood Chowder
This hearty chowder combines shrimp, scallops, and white fish in a classic creamy broth
Overhead view of a creamy seafood chowder in a white Dutch oven, featuring shrimp, diced potatoes, and fresh parsley garnish.
Mexican Street Corn Chowder
This hearty vegetarian chowder combines sweet corn with warm spices, lime, cilantro, and optional Cotija cheese.
Bowl of creamy Mexican street corn chowder topped with corn, cilantro, and Cotija cheese, served with tortilla chips and a wooden spoon.

More Creamy, Comforting Soups

Broccoli Cheddar Soup
A broccoli cheddar soup with paprika, Dijon, and a touch of vinegar. Thick, creamy, and made without a blender.
Close-up of creamy broccoli cheddar soup topped with golden croutons, bright broccoli florets, and carrot shreds in a white bowl.
Slow Cooker Potato Soup
A creamy soup topped with cheddar, bacon, and green onions. The slow cooker makes preparation easy.
Potato soup topped with bacon bits, grated cheddar cheese, and sliced green onions in a white bowl.
Creamy Butternut Squash Soup
A smooth, creamy soup made with butternut squash, carrots, aromatics, and coconut milk.
Close up of creamy butternut squash soup in a white bowl with a splash of coconut milk and thyme sprig on top
Roasted Red Pepper and Gouda Soup
This creamy soup blends roasted red peppers with smoked Gouda cheese for a cozy and flavorful dish.
Close-up of creamy roasted red pepper and Gouda soup served in a white bowl, garnished with a swirl of cream and fresh thyme, with a spoon resting inside.

Delicious Soups for Another Night

Thai Chicken Soup
A creamy Thai-inspired chicken soup with coconut milk, red curry paste, ginger, garlic, chicken, and shiitake mushrooms.
Thai chicken soup with red curry and coconut milk in a white Dutch oven, topped with green onions and mushrooms
Southwestern Chicken Soup
A hearty one-pot chicken soup with beans, corn, smoky spices, and plenty of customizable toppings.
Bowl of Southwestern chicken soup topped with shredded cheese, avocado slices, cilantro, and sour cream.

Tried this recipe? I’d love to hear how it turned out! Leaving a quick rating and comment helps other readers and supports Heavenly Home Cooking more than you know.

Two bowls of creamy smoked salmon chowder with potatoes, capers, and fresh dill, served with crusty bread.

Smoked Salmon Chowder Recipe

This creamy smoked salmon chowder combines Yukon gold potatoes, hot-smoked salmon, fresh dill, and capers (optional) in a rich, savory broth. Serve it with crusty bread for a comforting, satisfying meal.
Print Recipe Save Rate
Overhead view of creamy smoked salmon chowder with salmon pieces, capers, and fresh dill in a white Dutch oven.
Prep Time:15 minutes
Cook Time:30 minutes
Total Time:45 minutes

Equipment

Chef's knife or mandoline slicer
Cutting board not needed if using a mandoline slicer
Dutch oven or large pot
Heatproof spatula
Ladle
Large pot or Dutch oven
Liquid measuring cups
Mandoline slicer or a knife and cutting board
Measuring spoons
Small bowl
Wire whisk
Wooden spoon or spatula

Ingredients

Chowder

  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1 tablespoon all-purpose flour
  • 1 small yellow onion finely chopped (or ½ large onion, about ½ cup)
  • 1 medium celery stalk diced
  • 1 clove garlic minced
  • 4 cups low-sodium vegetable broth or seafood broth
  • 4 cups Yukon gold potatoes diced (about 3–4 medium potatoes; peeled or unpeeled)
  • 1 bay leaf
  • ½ teaspoon kosher salt plus more to taste
  • ¼ teaspoon black pepper plus more to taste
  • ¼ teaspoon sweet paprika
  • ½ teaspoon dried thyme or 1–2 fresh thyme sprigs
  • ¾ cup half-and-half or whole milk, See Note 1
  • 12 ounces hot-smoked salmon flaked into bite-size pieces (See Note 2)
  • 2 tablespoons chopped fresh dill
  • 2 tablespoons capers drained, optional (See Note 3)
  • 2 teaspoons freshly squeezed lemon juice

Cornstarch Slurry

  • 1 tablespoon cornstarch
  • 2 tablespoons cold water

Instructions

  • Melt the 2 tablespoons unsalted butter with the 1 tablespoon olive oil in a Dutch oven over medium heat. Add the 1 tablespoon all-purpose flour and whisk until no dry flour remains. Cook for 1–2 minutes, stirring frequently, until the mixture smells slightly nutty and loses its raw-flour aroma.
  • Add the small diced yellow onion and diced celery stalk. Cook for 5–6 minutes, stirring occasionally, until softened and translucent. Add the minced garlic clove and cook for 30 seconds, stirring constantly.
  • Gradually add the 4 cups low-sodium vegetable broth, stirring well to incorporate it into the flour mixture. Add the diced potatoes, 1 bay leaf, ½ teaspoon kosher salt, ¼ teaspoon black pepper, ¼ teaspoon sweet paprika, and ½ teaspoon dried thyme.
  • Increase the heat and bring the chowder to a boil. Reduce the heat to medium-low, cover, and simmer for 12–15 minutes, or until you can easily pierce the potatoes with a fork.
  • Whisk the 1 tablespoon cornstarch and 2 tablespoons cold water together in a small bowl until completely smooth. Slowly pour the slurry into the chowder while stirring.
  • Simmer uncovered for 2–3 minutes, stirring occasionally, until the broth begins to thicken.
  • Reduce the heat to low. Stir in the ¾ cup half-and-half, 12 ounces hot-smoked salmon, 2 tablespoons chopped fresh dill, and 2 tablespoons capers, if using. Simmer gently, uncovered, for 5 minutes, or until the salmon is warmed through. Do not let the chowder boil.
    The hot-smoked salmon will release flavorful oils as it warms, creating visible droplets on the surface. This is normal and gives the chowder its rich salmon flavor.
  • Remove the pot from the heat. Stir in the 2 teaspoons freshly squeezed lemon juice. Remove and discard the bay leaf and fresh thyme sprigs, if used.
  • Taste and adjust the salt and pepper as needed. Ladle the chowder into bowls and serve warm.

Notes

  1. Replace the half-and-half or whole milk with an equal amount of heavy cream.
  2. Hot-smoked salmon has a firm, flaky texture and is fully cooked. Do not substitute cold-smoked, lox-style salmon, which is too delicate for this chowder.
  3. Capers are optional. For a stronger briny flavor, chop half of the capers before adding them. You can also stir 1 teaspoon of caper brine into the chowder with the lemon juice.
  4. For an even chunkier chowder, use 16 ounces of hot-smoked salmon and 4 full potatoes.
  5. Adjust the salt carefully. Hot-smoked salmon, broth, and capers can all contribute salt. Taste the finished chowder before adding more.
Serving suggestion: Serve with bagel chips, crusty bread, or toasted rye.
Storage
Refrigerator: Store leftover chowder in an airtight container in the refrigerator for up to 3 days. The chowder will thicken as it chills but loosen again when reheated.
Microwave: Reheat individual servings at 50% power in 1-minute intervals, stirring after each interval, until heated through. One serving takes approximately 4 minutes.
Stovetop: Reheat gently in a saucepan over low to medium-low heat, stirring occasionally. Do not allow the chowder to boil.
Freezer: Freezing is not recommended because the potatoes and dairy may develop a grainy texture after thawing.

Nutrition

Calories: 308kcal | Carbohydrates: 35g | Protein: 16g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 34mg | Sodium: 742mg | Potassium: 832mg | Fiber: 5g | Sugar: 4g | Vitamin A: 339IU | Vitamin C: 33mg | Calcium: 66mg | Iron: 2mg
Servings: 6 servings
Calories: 308kcal
Author: Sandra

FAQs

Hot-smoked salmon naturally releases flavorful oils as it warms. These oils appear as droplets on the surface of the broth. This is expected and does not mean the cream has separated.
Unlike New England clam chowder, this chowder will not have a completely uniform white appearance. The salmon oils are part of its rich color and intense flavor.

Cold-smoked salmon and lox are not recommended. They have a soft, delicate texture and are not interchangeable with firm, flaky hot-smoked salmon in this recipe.

Yes. Allow it to simmer gently for a few additional minutes after adding the cornstarch slurry and before adding the half-and-half and salmon.
Keep in mind that the chowder will also thicken as it cools and will become noticeably thicker after refrigeration.

Yes. Stir in a small amount of additional broth until it reaches your preferred consistency. Add it gradually so you don’t thin the chowder more than intended.

No. The capers add a bit of briny flavor, but they are not especially noticeable in the finished chowder. The salmon, dill, and lemon provide plenty of flavor without them.

Vegetable broth is recommended because it supports the salmon without adding another meat flavor. Chicken broth can work if that is what you have, but it may slightly change the flavor of the finished chowder.

Share this post:

Sandra

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating