Smoked Salmon Chowder
User Reviews
4.9
123 reviews
Excellent
Smoked Salmon Chowder
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This rich and satisfying Smoked Salmon Chowder recipe is creamy and indulgent. With tender chunks of potato, bites of savory smoked salmon, and bursts of briny capers, it is so delicious but also easy to make!
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Ingredients
- 4 strips of bacon, chopped
- 3 tablespoons butter
- 1 medium yellow onion, chopped
- 2 stalks of celery
- 2 carrots, peeled and diced
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 1 pound Yukon Gold potatoes, diced
- 1 teaspoon dried dill
- 1 teaspoon dried thyme
- ½ teaspoon dried basil
- ½ teaspoon paprika
- ¼ teaspoon fennel seeds, crushed
- 3 tablespoons tomato paste
- 2 tablespoons capers, drained
- 5 cups chicken broth, low-sodium
- 4 ounces of cream cheese, cubed
- 8 ounces hot smoked salmon, broken into small pieces
- 1 cup heavy cream
- 1 tablespoon lemon juice
- ¼ teaspoon hot sauce
- ½ teaspoon ground black pepper
- ½ teaspoon kosher salt
Instructions
- In a large soup pot or dutch oven, brown the bacon over medium heat until almost crispy, then drain the bacon grease. Add the butter to the cooked bacon. When the butter is melted, add the onion, celery, carrot, and bell pepper and cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes. Add the garlic and cook for 30 seconds.
- Add the diced potatoes, dill, thyme, basil, paprika, crushed fennel seeds, tomato paste, and capers and stir to combine. Pour in the chicken broth and increase the heat to medium-high. When the chowder comes to a boil, cover and reduce heat to medium-low, then let simmer for 10-15 minutes or just until the potatoes are softened and tender but not falling apart.
- Add the cubed cream cheese and stir until it melts into the soup. Add the salmon, cream, lemon juice, and hot sauce. Allow the chowder to heat just until everything is gently heated through, but don't let the soup come to a boil after adding the cream. Once hot, taste and adjust the seasoning by adding the salt and pepper, as needed, and adding more hot sauce, if you like. You may not need any salt, depending on the saltiness of your capers and smoked salmon.
- Serve, garnished with a sprig of fresh dill for presentation and a loaf of crusty bread!
Notes
- Potatoes: Red potatoes or russet potatoes also work, although you may need to add a little more chicken stock for russet potatoes, which are starchier than Yukon golds.
- Grilled Salmon: I have also made this with leftover grilled salmon with good results, although it doesn't get quite the same smoky flavor as using smoked salmon.
- Storage: This soup can be stored in an airtight container and refrigerated for up to 2 days. Reheat gently on the stove.
Nutrition Information
Show Details
Calories
459kcal
(23%)
Carbohydrates
24g
(8%)
Protein
14g
(28%)
Fat
35g
(54%)
Saturated Fat
19g
(95%)
Polyunsaturated Fat
3g
Monounsaturated Fat
11g
Trans Fat
1g
Cholesterol
109mg
(36%)
Sodium
1593mg
(66%)
Potassium
870mg
(25%)
Fiber
4g
(16%)
Sugar
5g
(10%)
Vitamin A
5306IU
(106%)
Vitamin C
60mg
(67%)
Calcium
101mg
(10%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 459 kcal
% Daily Value*
| Calories | 459kcal | 23% |
| Carbohydrates | 24g | 8% |
| Protein | 14g | 28% |
| Fat | 35g | 54% |
| Saturated Fat | 19g | 95% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 1g | 50% |
| Cholesterol | 109mg | 36% |
| Sodium | 1593mg | 66% |
| Potassium | 870mg | 19% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 5306IU | 106% |
| Vitamin C | 60mg | 67% |
| Calcium | 101mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
123 reviews
Excellent
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