Smoked Salmon Chowder (Printable Version)

Creamy chowder with smoky salmon, potatoes, and corn in a velvety milk-cream base.

# What You'll Need:

01 - 7 oz smoked salmon, skin removed, cut into bite-sized pieces

02 - 1 medium onion, finely chopped

03 - 2 cloves garlic, minced

04 - 2 medium potatoes, peeled and diced

05 - 1 large carrot, diced

06 - 1 celery stalk, diced

07 - 1 cup frozen or fresh corn kernels

08 - 2 tablespoons fresh dill, chopped

09 - 2 tablespoons unsalted butter

10 - 2 cups whole milk

11 - 1 cup heavy cream

12 - 2 cups fish or vegetable stock

13 - 1 teaspoon salt

14 - ½ teaspoon black pepper

15 - ¼ teaspoon smoked paprika

16 - 1 bay leaf

01 - Melt butter in a large pot over medium heat. Add onion, garlic, carrot, and celery. Sauté until softened, about 5 minutes.

02 - Stir in diced potatoes, corn, bay leaf, salt, pepper, and smoked paprika. Cook for 2 minutes to blend flavors.

03 - Pour in stock and bring to a gentle boil. Reduce heat, cover, and simmer for 15 minutes until potatoes are tender.

04 - Stir in milk and cream. Simmer uncovered for 5 minutes, stirring occasionally to prevent scorching.

05 - Add smoked salmon and fresh dill. Simmer gently for 3–4 minutes until salmon is heated through. Avoid boiling to prevent separating.

06 - Remove bay leaf and adjust seasoning. Ladle into bowls, garnish with additional dill, and serve hot.

01 -

The smoked salmon melts into the broth creating depth that no stock could achieve alone
It comes together in under an hour but tastes like it simmered all afternoon
The sweetness of corn balances perfectly against the salty smokiness

02 -

Never let the chowder boil once the dairy is added or it might separate and turn grainy
Smoked salmon varies wildly in saltiness so always taste before adding more salt

03 -

Mash a few potato chunks against the side of the pot for a thicker, more rustic chowder
Hold back some smoked salmon to use as a garnish, those prettiest pieces deserve to be on top