Name: Smoked Salmon Chowder Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 4 slices thick-cut bacon, chopped; 1 small onion, diced; 2 celery stalks, diced; 2 medium carrots, diced; 2 medium potatoes, peeled and diced; 2 cups fish stock or chicken broth; 1 cup whole milk; 1 cup heavy cream; 8 oz smoked salmon, flaked into bite-sized pieces; 1 tablespoon fresh dill, chopped; 2 tablespoons fresh parsley, chopped; 1 tablespoon fresh lemon juice; Salt and black pepper to taste; Oyster crackers or crusty bread for serving

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If you’re searching for a hearty, comforting meal that tastes like pure indulgence, let me introduce you to Smoked Salmon Chowder. This soul-warming soup is brimming with creamy richness, smoky seafood goodness, and colorful veggies, all harmonized by fresh herbs and crisp bacon. It’s my go-to when chilly evenings call for something special, but still easy enough to make for a cozy weeknight treat. Each bite delivers a satisfying balance of smoky, savory, and herby flavors, making Smoked Salmon Chowder a dish that never fails to win rave reviews around the table.

Ingredients You’ll Need

Smoked Salmon Chowder Recipe - Recipe Image

Ingredients You’ll Need

Smoked Salmon Chowder gets its unforgettable flavor and velvety texture from a handful of simple, high-impact ingredients. Each element plays a key role in shaping the soup’s depth, heartiness, and irresistible aroma, so let’s spotlight what you’ll need and why it matters.

Bacon: Those crispy, smoky bites not only garnish your chowder, but also create a deeply flavorful base for sautéing the vegetables.
Onion: A classic aromatic that melts into the chowder, adding subtle sweetness and complexity.
Celery: Brings crunch and a hint of herbal freshness, balancing the richness of the broth.
Carrots: Infuse the soup with soft pops of color and natural sweetness.
Potatoes: The chowder’s essential creamy bite; choose waxy potatoes for the best texture.
Fish stock or chicken broth: The flavorful backbone—fish stock highlights the seafood notes, while chicken broth offers a softer base if preferred.
Whole milk: Adds subtle creaminess without overwhelming the dish.
Heavy cream: For that seriously luxurious, velvety finish.
Smoked salmon: The star ingredient—flaked into bite-size pieces, it imparts a gentle smoky flavor and protein-rich bite.
Fresh dill: Brightens every spoonful with a delicate, grassy note that marries beautifully with salmon.
Fresh parsley: Adds a vibrant splash of green and fresh aroma; don’t skip it!
Lemon juice: A squeeze brings the whole pot to life, cutting through the cream and intensifying the flavors.
Salt and black pepper: Essential for perfect seasoning—taste and adjust right before serving.
Oyster crackers or crusty bread: The ideal accompaniments for soaking up every last drop of this luscious chowder.

How to Make Smoked Salmon Chowder

Step 1: Crisp the Bacon

Start by placing your chopped bacon into a large, heavy-bottomed pot over medium heat. Let the bacon sizzle and turn golden, stirring occasionally so it renders plenty of flavorful fat. Once it’s delightfully crisp, scoop out the bacon with a slotted spoon and set it aside, but crucially, leave about 1 to 2 tablespoons of that magic bacon fat in the pot. This will add soul to the rest of your chowder.

Step 2: Sauté the Veggies

To the hot bacon fat, add your diced onion, celery, and carrots. Sauté for a good 5 to 6 minutes, stirring occasionally, until the vegetables are softened and aromatic. This step builds the flavor base for the entire chowder, infusing every bite with savory depth and a pleasing sweetness.

Step 3: Add the Potatoes and Broth

Next, toss in the diced potatoes. Pour in your fish stock or chicken broth (whichever you prefer). Crank up the heat, bring the pot to a gentle boil, then lower it and let everything simmer for about 15 minutes. You want the potatoes to be tender but not crumbling apart. Their starch will help thicken and enrich your chowder’s overall body.

Step 4: Stir in Dairy and Salmon

Lower the heat to avoid curdling, then gently stir in the whole milk and heavy cream. Now, add your flaky smoked salmon and let it warm through, about 5 more minutes. The creamy base melds beautifully with the salmon’s smoky notes, transforming this mixture into the true essence of Smoked Salmon Chowder.

Step 5: Finish with Herbs and Lemon

Once your chowder is heated and nearly ready, remove the pot from heat. Stir in the fresh dill, parsley, and a tablespoon of lemon juice. This trio layers in brightness and dimension, balancing the soup’s deep, rich flavors. Give your chowder one last taste and season with salt and black pepper as needed.

Step 6: Garnish and Serve

Ladle generous portions into bowls and sprinkle with the crispy bacon you set aside earlier. Serve your Smoked Salmon Chowder steaming hot, alongside plenty of oyster crackers or slices of hearty crusty bread to soak up all that velvety broth.

How to Serve Smoked Salmon Chowder

Garnishes

A well-chosen garnish isn’t just about looks—it adds flavor, texture, and a burst of freshness. For Smoked Salmon Chowder, I always reserve some crispy bacon for topping. I also like to sprinkle on extra dill or parsley, and sometimes a few twists of freshly cracked black pepper. If you’re feeling fancy, a dollop of crème fraîche or a scattering of chives brings extra flair and creaminess.

Side Dishes

Pair your chowder with oyster crackers or thick slices of toasted sourdough for a meal that invites dipping and sopping up. If you want to round things out, serve with a simple green salad tossed in a sharp vinaigrette—its acidity complements the creamy richness. Lightly steamed green beans or roasted asparagus can also brighten up your table alongside Smoked Salmon Chowder.

Creative Ways to Present

For a memorable dinner party, serve your Smoked Salmon Chowder in mini bread bowls or demitasse cups for easy sipping. You can also try topping individual bowls with a lemon zest swirl or a pinch of smoked paprika for color. If you’re preparing this for brunch, ladle it into mugs and offer spoons of crème fraîche and chopped herbs at the table so guests can customize their bowls.

Make Ahead and Storage

Storing Leftovers

Got leftovers? Lucky you! Let the chowder cool to room temperature, then transfer to airtight containers. Refrigerated, your Smoked Salmon Chowder will stay fresh for up to three days. The flavors actually meld and deepen overnight, making tomorrow’s bowl even more delicious.

Freezing

Smoked Salmon Chowder is best enjoyed fresh, but you can freeze it if needed. For best texture, cool completely and freeze in single-serving portions. The cream may separate slightly upon thawing, but a gentle stir while reheating helps bring everything back together. Use within one month for peak flavor.

Reheating

To reheat, place your chowder in a saucepan over low heat. Stir often and heat gently until just warmed through; avoid boiling to keep the dairy smooth and prevent the salmon from toughening. If the chowder thickens in the fridge, simply add a splash of milk or broth to reach your preferred consistency.

FAQs

Can I use hot-smoked or cold-smoked salmon in this chowder?

Absolutely! Hot-smoked salmon is firmer and offers a bolder, more robust flavor that stands up well in chowder. Cold-smoked will have a subtler taste and silkier texture. Both work beautifully, so pick based on your personal preference or what’s available.

Can I make Smoked Salmon Chowder in advance?

Smoked Salmon Chowder actually tastes even better the next day, as the flavors have more time to mingle. Prepare as directed, cool, and refrigerate. When ready to serve, gently reheat and adjust the seasoning if needed.

Is it possible to make this chowder gluten-free?

Yes—just ensure your bacon, broth, and smoked salmon are certified gluten-free, and skip the oyster crackers. Serve with gluten-free bread or crackers instead so everyone can enjoy a comforting bowl.

Can I lighten up this recipe without losing flavor?

For a lighter version, swap the heavy cream for more whole milk or even half-and-half. The texture will be a bit less decadent, but the smoked salmon and herbs still shine. Extra veggies like corn or leeks can also be added for bulk without extra richness.

What can I do if my chowder gets too thick?

If your chowder thickens too much as it sits or reheats, just stir in a touch more milk or stock until it’s the consistency you like. Heat gently and taste before serving, as you may need a pinch more salt or lemon to rebalance.

Final Thoughts

No matter your experience in the kitchen, Smoked Salmon Chowder is the kind of dish that’s sure to impress and comfort in equal measure. I hope you’ll give it a try—whether for a special dinner or a soothing weeknight meal—and enjoy every hearty, creamy, smoky spoonful just as much as my family does.

Smoked Salmon Chowder Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 23 reviews

Author: Emma
Total Time: 45 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in the rich and comforting flavors of this Smoked Salmon Chowder, a creamy seafood soup that is perfect for a cozy meal. Loaded with chunks of smoked salmon, hearty vegetables, and savory bacon, this chowder is a satisfying dish that will warm you up from the inside out.

Ingredients

Scale

Bacon:

4 slices thick-cut bacon, chopped

Vegetables:

1 small onion, diced
2 celery stalks, diced
2 medium carrots, diced
2 medium potatoes, peeled and diced

Broth and Dairy:

2 cups fish stock or chicken broth
1 cup whole milk
1 cup heavy cream

Other:

8 oz smoked salmon, flaked into bite-sized pieces
1 tablespoon fresh dill, chopped
2 tablespoons fresh parsley, chopped
1 tablespoon fresh lemon juice
Salt and black pepper to taste
Oyster crackers or crusty bread for serving

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Instructions

Cook Bacon: In a large pot over medium heat, cook the chopped bacon until crisp. Remove bacon with a slotted spoon and set aside, leaving about 1–2 tablespoons of bacon fat in the pot.
Sauté Vegetables: Add the diced onion, celery, and carrots. Sauté for 5–6 minutes until softened.
Add Potatoes and Broth: Stir in the diced potatoes and pour in the fish stock or chicken broth. Bring to a boil, then reduce heat and simmer for about 15 minutes or until potatoes are tender.
Finish Chowder: Stir in the milk and heavy cream, then add the smoked salmon. Cook for another 5 minutes until heated through. Remove from heat and stir in the fresh dill, parsley, and lemon juice. Season with salt and pepper.
Serve: Ladle into bowls and garnish with the crispy bacon. Serve hot with oyster crackers or crusty bread.