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4.9 from 123 votes

Smoked Salmon Chowder

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!

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 6 people
Calories: 459 kcal
Course: Dinner
Cuisine: American

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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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

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

% 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.