Smoked Salmon Chowder with CannedĀ Salmon

February 26, 2012
1 Ratings
  • Serves 6
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. —BoulderFoodie

What You'll Need
  • 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.

See what other Food52ers are saying.

  • Corky_H
  • AntoniaJames
  • BoulderFoodie
  • Iowa_Pie_Lady

10 Reviews

Corky_H February 16, 2015
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!
Iowa_Pie_Lady August 24, 2012
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!
Jimbly March 11, 2012
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!
BoulderFoodie April 2, 2012
Jimbly- Glad you are loving it! I'll have to try the shrimp "swap out"!
Jimbly March 2, 2012
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.
BoulderFoodie March 2, 2012
JImbly! Thank you for trying my recipe! I'm so glad you enjoyed it!!
bhazzard February 28, 2012
This looks so delicious and easy to make! I want to grab that spoon and have a taste!
BoulderFoodie March 4, 2012
Thank you, bhazzard!
AntoniaJames February 26, 2012
Looks (and sounds) so delicious! Definitely going to try this one soon. Thank you for posting it. ;o)
BoulderFoodie March 2, 2012
Thank you, AntoniaJames! I hope you enjoy it!