Smoked Salmon Chowder Recipe

Overhead view of creamy smoked salmon chowder with salmon pieces, capers, and fresh dill in a white Dutch oven.

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.

Prep Time15

Cook Time30

Total Time45

Servings: servings

Calories: 308kcal

Author: Sandra

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

Replace the half-and-half or whole milk with an equal amount of heavy cream.
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.
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.
For an even chunkier chowder, use 16 ounces of hot-smoked salmon and 4 full potatoes.
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