Smoked Salmon & Potato Chowder

Smoked Salmon & Potato Chowder is a rich, creamy soup that combines the savory flavor of smoked salmon with the hearty goodness of potatoes. Perfect for chilly days, this chowder is both comforting and satisfying, making it an ideal meal for lunch or dinner. The smoky flavor of the salmon pairs beautifully with the creaminess of the broth and the tender chunks of potatoes, creating a dish that’s as delicious as it is warming. Whether you’re a seafood lover or simply looking for a new soup to try, this chowder is sure to become a favorite.

Recipe Summary:
This Smoked Salmon & Potato Chowder is a creamy, hearty soup that’s packed with flavor. Made with tender potatoes, smoky salmon, and a rich broth, this chowder is the perfect dish for cold weather. It’s easy to make and can be ready in just under an hour, making it an excellent choice for a quick and comforting meal.

Personal Story:
I first tried a version of this chowder at a small seafood restaurant by the coast, and I was immediately hooked. The combination of the smoky salmon and the creamy, potato-filled broth was so comforting that I knew I had to recreate it at home. After a few tweaks, I perfected this recipe, and now it’s a staple in our house whenever the weather turns cold. It’s like a warm hug in a bowl, and the flavors always bring back memories of that cozy seaside restaurant.

Why Smoked Salmon & Potato Chowder?

Selling Points:

• Savory and Satisfying: The smoky flavor of the salmon combined with the creamy, potato-filled broth makes this chowder incredibly flavorful and filling.
• Easy to Make: With simple ingredients and easy-to-follow steps, this chowder can be ready in less than an hour.
• Perfect for Cold Days: This warm, hearty soup is the ultimate comfort food, perfect for chilly weather.
• Great for Leftovers: This chowder reheats well, making it an excellent option for meal prep or enjoying the next day.

How to Make Smoked Salmon & Potato Chowder:

1. Sauté the Vegetables:
   In a large pot, melt the butter over medium heat. Add the diced onion, garlic, celery, and carrots, and sauté until the vegetables are softened, about 5-7 minutes.
2. Cook the Potatoes:
   Add the diced potatoes to the pot and stir to combine. Pour in the chicken or vegetable broth and bring the mixture to a boil. Reduce the heat to low, cover, and simmer for about 15 minutes, or until the potatoes are tender.
3. Blend Some of the Soup (Optional):
   For a thicker chowder, use an immersion blender to blend a portion of the soup until smooth. Alternatively, you can remove a cup of the soup, blend it in a blender, and then return it to the pot. This step is optional, depending on your desired texture.
4. Add the Cream and Milk:
   Stir in the heavy cream and whole milk, and return the soup to a gentle simmer. Do not let it boil.
5. Add the Smoked Salmon:
   Gently fold in the flaked smoked salmon, thyme leaves, and smoked paprika. Cook for an additional 5 minutes to allow the flavors to meld together.
6. Season and Serve:
   Taste the chowder and season with salt and pepper to taste. Ladle the soup into bowls and garnish with chopped fresh dill and sliced green onions, if desired. Serve hot with crusty bread for dipping.

Tips:

 

• Choose the Right Potatoes: Yukon gold or russet potatoes work best for this chowder because they hold their shape well and add a creamy texture.
• Adjust the Thickness: If you prefer a thicker chowder, blend more of the soup or add a tablespoon of cornstarch mixed with water to thicken it further.
• Don’t Overcook the Salmon: Smoked salmon is already cooked, so add it at the end to avoid overcooking and drying it out.

Substitutions and Variations:

• Lighter Version: Use half-and-half or low-fat milk instead of heavy cream for a lighter version of the chowder.
• Different Fish: If you’re not a fan of smoked salmon, you can substitute it with cooked fresh salmon or other smoked fish like trout or mackerel.
• Add Vegetables: Add corn kernels or spinach for an extra burst of flavor and nutrition.

Make a Healthier Version:

• Use Light Cream: Substitute heavy cream with light cream or evaporated milk to reduce the fat content.
• Add More Veggies: Increase the amount of vegetables like carrots, celery, and spinach to make the chowder more filling and nutritious.
• Lower Sodium: Use low-sodium broth and smoked salmon to reduce the overall sodium content of the dish.

Closing:
This Smoked Salmon & Potato Chowder is the perfect dish to warm you up on a cold day. With its rich, smoky flavor and creamy texture, it’s a soup that’s sure to satisfy. Whether you’re serving it as a starter or a main course, this chowder is bound to be a hit with family and friends. Enjoy it with a slice of crusty bread, and don’t forget to share the recipe with your loved ones!

Frequently Asked Questions:

1. Can I make this chowder ahead of time?
   Yes, this chowder can be made a day ahead and stored in the refrigerator. Reheat gently over low heat, adding a bit more broth or cream if it thickens too much.
2. Can I freeze this chowder?
   Cream-based soups like this one can be frozen, but the texture may change slightly. If you plan to freeze it, consider adding the cream after reheating the thawed soup.
3. What should I serve with this chowder?
   Serve the chowder with a side of crusty bread, a simple green salad, or even a slice of lemon to squeeze over the top for a fresh burst of flavor.
4. Can I use fresh salmon instead of smoked salmon?
   Yes, you can use fresh salmon. Cook the salmon separately, flake it, and then add it to the chowder at the same point you would add the smoked salmon.
5. How long does the chowder last in the fridge?
   The chowder will last for 3-4 days in an airtight container in the refrigerator. Reheat it gently on the stove before serving.
6. Can I add other seafood to the chowder?
   Yes, you can add shrimp, crab, or clams to make a seafood chowder. Add them towards the end of the cooking process to avoid overcooking.
7. What kind of smoked salmon should I use?
   Any type of smoked salmon will work, but cold-smoked (lox) or hot-smoked salmon are the most common. Choose one based on your flavor preference.
8. Is this chowder gluten-free?
   Yes, this chowder is naturally gluten-free as long as you use a gluten-free broth.

Smoked Salmon & Potato Chowder

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Recipe by Alexandra Course: All Word Recipes

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

1

Cook Mode

Keep the screen of your device on

Ingredients

• 2 tbsp 2 unsalted butter

• 1 medium 1 onion, diced

• 2 cloves 2 garlic, minced

• 2 2 celery stalks, diced

• 2 medium 2 carrots, peeled and diced

• 4 medium 4 potatoes, peeled and diced

• 4 cups 4 chicken or vegetable broth

• 1 cup 1 heavy cream

• 1/2 cup 1/2 whole milk

• 8 oz 8 smoked salmon, flaked

• 1 tsp 1 fresh thyme leaves (or 1/2 tsp dried thyme)

• 1/2 tsp 1/2 smoked paprika

• Salt and pepper, to taste

• 2 tbsp 2 chopped fresh dill (optional, for garnish)

• 2 2 green onions, thinly sliced (optional, for garnish)

Directions

• Sauté the Vegetables:
• In a large pot, melt the butter over medium heat. Add the diced onion, garlic, celery, and carrots, and sauté until the vegetables are softened, about 5-7 minutes.
• Cook the Potatoes:
• Add the diced potatoes to the pot and stir to combine. Pour in the chicken or vegetable broth and bring the mixture to a boil. Reduce the heat to low, cover, and simmer for about 15 minutes, or until the potatoes are tender.
• Blend Some of the Soup (Optional):
• For a thicker chowder, use an immersion blender to blend a portion of the soup until smooth. Alternatively, you can remove a cup of the soup, blend it in a blender, and then return it to the pot. This step is optional, depending on your desired texture.
• Add the Cream and Milk:
• Stir in the heavy cream and whole milk, and return the soup to a gentle simmer. Do not let it boil.
• Add the Smoked Salmon:
• Gently fold in the flaked smoked salmon, thyme leaves, and smoked paprika. Cook for an additional 5 minutes to allow the flavors to meld together.
• Season and Serve:
• Taste the chowder and season with salt and pepper to taste. Ladle the soup into bowls and garnish with chopped fresh dill and sliced green onions, if desired. Serve hot with crusty bread for dipping.

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