Smoked Salmon Chowder Recipe: Deliciously Creamy, Surprisingly Easy

Smoked salmon chowder recipe perfection starts with that first irresistible spoonful rich, smoky salmon flakes swimming in velvety broth with tender potatoes, sweet corn, and colorful vegetables. This isn’t your average soup; it’s a carefully crafted balance of indulgence and nutrition using blended cauliflower instead of heavy cream. Ready in just 40 minutes, this smoked salmon chowder recipe transforms everyday ingredients into restaurant-quality comfort that warms from the inside out. Whether you’re feeding family on a chilly weeknight or impressing dinner guests, its smoky depth, natural sweetness, and silky texture make every bowl memorable and satisfying.

If this is your kind of comfort food, my easy soup recipes guide is packed with more clear, creamy, and hearty options.

The Essential Smoked Salmon Chowder Recipe

Ingredients for Six Elegant Servings

Equipment Needed: Large Dutch oven, wooden spoon, blender, measuring cups/spoons, knife, cutting board.

The Art of Perfect Execution (Step-by-Step)

1. Prepare the aromatic base: Melt 2 tablespoons unsalted butter in a large Dutch oven over medium heat. Add diced onion, carrots, celery, minced garlic, and ½ teaspoon kosher salt. Sauté gently for 5 minutes until vegetables soften and release their natural sweetness this “sweating” step builds incredible flavor foundation.
2. Create the roux: Sprinkle 2 tablespoons all-purpose flour evenly over the vegetables. Stir constantly for 1 full minute. This crucial “blooming” eliminates raw flour taste and creates the chowder’s silky body.
3. Deglaze with wine: Pour in ½ cup dry white wine, scraping the pot bottom to release all browned bits (the “fond”). These caramelized pieces contain concentrated flavor that elevates your smoked salmon chowder recipe.
4. Build the broth: Add 1 teaspoon dry thyme, 3 cups chicken broth, cauliflower (stem attached), and diced potatoes. Bring to a boil, then reduce to simmer for 20 minutes until vegetables are fork-tender.
5. Blend for creaminess: Remove cauliflower and 1 cup cooking liquid. Blend until completely smooth, then return to pot. This natural thickener replaces heavy cream while maintaining luxurious texture.
6. Finish the chowder: Stir in 2 cups whole milk, 1 cup frozen corn, and 8 oz flaked hot-smoked salmon. Simmer gently 5 minutes to meld flavors without overcooking the delicate fish.
7. Final seasoning: Taste and adjust with remaining 1½ teaspoons salt and freshly ground black pepper. Salmon’s smokiness guides seasoning add gradually.
8. Serve beautifully: Ladle into warmed bowls and garnish with chopped chives for color and fresh onion bite.

Total Time: 40 minutes (10 min prep + 30 min cook)

What Makes This Chowder Exceptional

What separates exceptional smoked salmon chowder recipe from ordinary soup is ingredient synergy and technique. Hot-smoked salmon fully cooked during smoking delivers flaky texture and deep oak-smoked flavor that cold-smoked varieties can’t match. The cauliflower blending trick creates genuine creaminess (377 calories, 31g protein per serving) without heavy dairy that weighs you down.

Vegetables work in harmony: carrots and corn provide natural sweetness, potatoes offer satisfying heft, celery contributes aromatic backbone, garlic builds depth. Dry white wine brightens richness while thyme ties seafood and vegetables together. This smoked salmon chowder recipe tastes like hours of simmering but comes together in 40 minutes perfect for busy home cooks craving restaurant quality.

Professional Cooking Techniques for Smoked Salmon Chowder Recipe

Essential Methods for Chowder Success

• Gentle heat is critical: Medium heat prevents garlic bitterness during the 5-minute sauté. Rushing creates harsh flavors that linger.
• Flour timing matters: That 1-minute stir after flour isn’t optional it cooks out raw taste completely.
• Wine selection: Use Sauvignon Blanc you’d drink. Its crisp acidity perfectly balances salmon richness.
• Blender control: More cauliflower = thicker chowder. Less = brothier style. Immersion blenders minimize cleanup.

Smart Ingredient Substitutions

The patient technique mirrors classic Jewish chicken soup recipe preparation simple ingredients, executed precisely, yield extraordinary results.

Delicious Variations & Serving Ideas

Flavor Twists That Shine

Smoked salmon chowder recipe adapts beautifully while keeping its core identity:

• Greens boost: Add 2 cups baby spinach or kale during final 1 minute. They wilt perfectly, adding nutrition and color.
• Spicy kick: ¼ tsp smoked paprika or red pepper flakes complements salmon without overpowering.
• Seafood upgrade: 8 oz shrimp or bay scallops in final 5 minutes creates luxury seafood chowder.
• Extra heartiness: Double corn or add diced red bell peppers for more substance.

Perfect Pairings

This filling smoked salmon chowder recipe stands alone but elevates with thoughtful sides:

• Bread lovers: Crusty sourdough or garlic bread for essential sopping.
• Salad contrast: Arugula with lemon vinaigrette cuts richness perfectly.
• Game day combo: Serve with boneless chicken wings recipe smoky salmon + crispy wings = crowd pleaser.

Pro pairing: Slow cooker chicken parmesan lets salmon brightness balance Italian richness beautifully.

Topping game: Chives (essential), crispy bacon, smoked paprika dust, or olive oil drizzle take bowls from good to stunning.

Storage, Freezing & Meal Prep Mastery

Refrigerator Storage (3 Days Maximum)

Smoked salmon chowder recipe tastes even better Day 2 as flavors marry. Cool completely (1 hour), then store in glass containers. Reheat gently on stovetop over medium heat, stirring frequently. If thickened, add 2-3 tbsp milk or broth per serving.

Freezing Success (3 Months)

Dairy soups separate when frozen, but this smoked salmon chowder recipe freezes beautifully with one trick:

1. Portion into freezer bags (2-cup servings ideal).
2. Leave ½-inch headspace for expansion.
3. Thaw overnight in fridge.
4. Reheat + blend ¼ cup mixture smooth, stir back in.

Perfect for busy weeks restaurant-quality lunches ready in minutes.

Dinner party tip: Serve chowder alongside Jewish beef brisket recipe or country-style beef ribs recipe. Salmon lightness perfectly balances rich meats.

FAQ About Smoked Salmon Chowder Recipe

Nutrition Facts (Per 2-Cup Serving)

Balanced, satisfying meal with high protein from premium salmon.

Final Thoughts on This Keeper Recipe

This smoked salmon chowder recipe proves comfort food can be sophisticated. Smoky hot-smoked salmon, garden-fresh vegetables, and clever cauliflower creaminess create magic from simple pantry staples. At 40 minutes total time, it fits any schedule yet tastes like weekend project.

Perfect for solo dinners, family meals, or elegant gatherings. Make double batch leftovers improve dramatically. Fans of lighter seafood dishes should try salmon soup or steamed salmon recipe next.

RECIPE CARD (PRINT)

🖨️ Print Recipe

Smoked Salmon Chowder Recipe

Author: Matt from My Dinner Ideas

Servings: 6 people

Prep Time: 10 minutes

Cook Time: 30 minutes

Course: Dinner, Soup

Cuisine: American

Difficulty: Easy

---

👩‍🍳 Equipment

• Large Dutch oven or heavy pot
• Wooden spoon
• Blender
• Measuring cups and spoons
• Knife and cutting board

🧂 Ingredients

• 2 tbsp unsalted butter
• 1 medium yellow onion, diced
• 3 medium carrots, diced
• 3 large celery stalks, diced
• 2 garlic cloves, minced
• 2 tsp kosher salt (divided)
• 2 tbsp all-purpose flour
• ½ cup dry white wine (Sauvignon Blanc)
• 1 tsp dry thyme
• 3 cups low-sodium chicken broth
• ¼ head cauliflower (about 12 oz), stem attached
• 3 small red potatoes, peeled and diced
• 1 cup frozen corn kernels
• 2 cups whole milk
• 8 oz skinless hot-smoked salmon, flaked
• Freshly ground black pepper
• Chopped chives, for garnish

🔥 Instructions

1. Melt butter in a large Dutch oven over medium heat.
2. Add onion, carrots, celery, garlic, and ½ tsp salt. Sauté for 5 minutes until soft.
3. Sprinkle flour evenly and stir for 1 minute.
4. Add white wine, deglaze the pot, and scrape any brown bits.
5. Add thyme, broth, cauliflower, and potatoes. Bring to a boil, then simmer 20 minutes.
6. Remove cauliflower and 1 cup of soup, blend until smooth, then return to the pot.
7. Stir in milk, corn, and smoked salmon. Cook for 5 minutes.
8. Season with salt and black pepper to taste. Garnish with chives.

📝 Notes

Use hot-smoked salmon for the best texture and flavor it’s fully cooked and flakes beautifully. The chowder keeps in the fridge for up to 3 days. Reheat gently on the stove, adding a splash of broth if needed.

💪 Nutrition Facts (per 2 cups serving)

Calories	Protein	Carbs	Fat	Fiber
377 kcal	31 g	36 g	11.5 g	6 g