Smoked Salmon Chowder
User Reviews
4.9
Smoked Salmon Chowder
Description
Smoked Salmon Chowder starts with chopped bacon browned to render fat and crispness, then butter and diced onions, celery, carrots, and red bell peppers are cooked until softened. Garlic, diced Yukon Gold potatoes, dried herbs like dill, thyme, basil, paprika, crushed fennel seeds, tomato paste, and capers add complexity and depth. Chicken broth simmers these ingredients until the potatoes become tender but intact.
Cream cheese is stirred in to create a creamy base, then hot-smoked salmon pieces, heavy cream, lemon juice, and a splash of hot sauce are added carefully to warm through without boiling. This yields a chowder with a velvety texture balanced by smoky salmon, fresh citrus notes, and mild heat. The inclusion of bacon and herbs adds savory undertones.
This chowder can be served as a comforting main dish or starter, with its hearty potatoes and balanced flavor profile. It pairs well with crusty bread or simple salads. Variations can include red or russet potatoes, but the broth amount may need adjustment due to starch differences.
Store leftovers in an airtight container in the refrigerator for up to two days and reheat gently on the stove. Leftover grilled salmon can substitute for smoked salmon but lacks its smoky flavor.
Ingredients
- 4 Bacon chopped, strips
- 3 tablespoons butter
- 1 yellow onion chopped, medium
- 2 celery stalks
- 2 carrot peeled and diced
- 1 red bell pepper diced
- 2 cloves garlic minced
- 1 pound Yukon Gold potato diced
- 1 teaspoon dill dried
- 1 teaspoon thyme dried
- ½ teaspoon basil dried
- ½ teaspoon paprika
- ¼ teaspoon fennel seeds crushed
- 3 tablespoons tomato paste
- 2 tablespoons capers drained
- 5 cups chicken broth low-sodium
- 4 ounces cream cheese cubed
- 8 ounces salmon broken into small pieces, hot smoked
- 1 cup heavy cream
- 1 tablespoon lemon juice
- ¼ teaspoon hot sauce
- ½ teaspoon black pepper ground
- 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
- Red or russet potatoes can replace Yukon Gold, but russets may require extra chicken broth due to higher starch content.
- Leftover grilled salmon can be used instead of smoked salmon, though it won’t provide the same smoky taste.
- Store any leftovers in an airtight container and refrigerate for up to two days; reheat gently on the stove to preserve texture.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.9
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