Smoked Salmon Chowder

By • February 26, 2012 • 12 Comments

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Author Notes: A twist on the classic New England clam chowder, this recipe is a great source for omega-3 fatty acids. It is easy to make. Great for warming up on a cold winter day! I prefer VitalChoice canned Smoked Sockeye Salmon. It comes boneless and skinless. VitalChoice uses sustainable fishing methods. CarolinaEpicurean

Serves 6

  • 1 tablespoon butter
  • 4 shallots, finely chopped
  • 2 celery stalks, finely chopped
  • 4 cups chicken broth, low sodium
  • 1 cup water
  • 1 bay leaf
  • 1 pound salmon filet
  • 1 pound red skin potatoes, cubed, skin on
  • Half of a can cream style corn (14 3/4 oz)
  • 1 1/2 cups half and half
  • 5.5 ounce can VitalChoice smoked salmon (or your favorite)
  • 1 tablespoon chopped fresh chives
  • 1 tablespoon chopped fresh dill
  • salt and pepper to taste
  1. Melt butter in a heavy sauce pan or dutch oven over low-mediuim heat. Add the shallots and celery along with a pinch of salt. Saute until softened (about 5-10 minutes). Add the chicken broth, water and bay leaf and simmer for 10 minutes.
  2. Add the salmon fillet and poach for about 10 minutes. Transfer the fillet to a cutting board. Flake fish coarsely and set aside on a plate. Discard skin. Break up the smoked salmon as well into bite size pieces and set aside.
  3. Add the potatoes and corn to the broth and simmer an additional 15 minutes.
  4. Add the half and half. Season with salt and pepper to taste. Stir in the poached salmon, smoked salmon and herbs. Continue to simmer for another 10 minutes. Remove bay leaf and serve.
Jump to Comments (12)

Comments (12) Questions (0)


18 days ago Corky_H

This was delicious! Goes together quickly! Have swapped clams for the salmon one day for lunch and it was also very good! Will be a go to easy recipe with lots of flavor!


over 2 years ago Iowa_Pie_Lady

This was a big hit at our house. Very clever to mix the smoked salmon with regular salmon so you get lots of salmon plus the smoked flavor without overwhelming amounts of salt. this is going to be a regular recipe for me, thank you so much for sharing it!


almost 3 years ago Jimbly

I've made this three times now. Always a half recipe. I discovered that the stock shouldn't be halved, but made at least 3/4s. The latest incarnation swapped shrimp for the poached salmon. I think it's the best yet, but my wife likes the original. Classic recipe!


almost 3 years ago CarolinaEpicurean

Jimbly- Glad you are loving it! I'll have to try the shrimp "swap out"!


about 3 years ago Jimbly

All right, this is a fabulous dish. There's only two of us so I made a half portion and it was delicious, and just as good the next day when we finished off what was left. The only item I substituted was the canned smoked salmon because I couldn't find it in three different supermarkets. I used a packaged smoked salmon instead. I'm definitely adding this one to my repertoire.


about 3 years ago CarolinaEpicurean

JImbly! Thank you for trying my recipe! I'm so glad you enjoyed it!!


about 3 years ago bhazzard

This looks so delicious and easy to make! I want to grab that spoon and have a taste!


about 3 years ago CarolinaEpicurean

Thank you, bhazzard!


about 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Love this twist on a traditional chowder and must say your picture is stunning!


about 3 years ago CarolinaEpicurean

Thank you, sdebrango!


about 3 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

Looks (and sounds) so delicious! Definitely going to try this one soon. Thank you for posting it. ;o)


about 3 years ago CarolinaEpicurean

Thank you, AntoniaJames! I hope you enjoy it!