Smoked Salmon Chowder

February 26, 2012
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

  • 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
In This Recipe
  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.

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