This creamy Smoked Salmon Chowder Recipe is full of flavor that your whole family will love. Make sure you serve some crusty bread with this delicious chowder so that you can soak up every bite!
How to make Smoked Salmon Chowder from scratch is going to be one of your go-to recipes. Company coming? This is the perfect recipe.
The chowder sounds all fancy-schmancy, but it’s so easy to make. The layers of flavors will leave your taste buds happy. The smoky flavor of salmon brings this recipe to another level.
This is seriously one of the best soup recipes to try. I know a thing or two about soups, being a big-time soup lover and all.
Soup has got to be one of the most heart-warming meals you can make for your family. I’ve never understood the appeal of cooking canned soup, when making homemade soup is so easy.
You just have to find the best recipes. Well, congratulations! You did. This Smoked Salmon Corn Chowder Recipe will become one of your signature recipes.
Tips for Smoking Salmon at Home
The best salmon to smoke is King Salmon. The reason Alaskan Smoked Salmon is the best is because it’s the fattiest salmon. It’s harder to dry out and has the most flavor. King Salmon is also probably going to be the most expensive one to purchase.
This is the home smoker that Amazon featured as their pick. I think it would make a fun present for your significant other. Making gourmet food at home is an art we decide to bring into our lives.
Fun Facts About Salmon
There are six different types of salmon in North America:
Atlantic Salmon is sadly on the Endangered Species List.
Chinook Salmon is the largest of the salmon species. It is also known as King Salmon. It can weigh up to 125 pounds. (That’s a big fish!) Most of them weigh between 10 and 15 pounds. Chinook Salmon can live up to seven years. This wild salmon is found in Alaska (the state fish) and the West Coast.
Chum Salmon (also known as Dog Salmon), average weight is between 10 and 20 pounds. These fresh salmon are also found in Alaska and the Pacific Northwest and live for 3-5 years.
Pink Salmon is the smallest in size of the types of salmon. They average between 3 and 5 pounds.
CoHo Salmon are known as “Silvers” and weigh between 10 and 12 pounds. This fish is also found in Alaska and the West Coast.
Sockeye Salmon is also known as “reds.” Their average weight is between 5 and 8 pounds.
Pink salmon and Chum Salmon are the species most used for smoked salmon. They are easier on your wallet. The next time you buy smoky salmon, be sure to find out what type of salmon they are.
There’s a fun annual Salmon Festival located in Issaquah, WA. This event attracts more than 150,000 visitors in two days. You can find out more information about this festival here.
Creating a Cozy Life Group
Since you found this smoked salmon chowder recipe, I’m guessing you like all things cozy living. I created a Facebook group called Creating a Cozy Life with over 132,000 like-minded souls.
It’s a group where we share recipes, pictures of things that leave you in awe, and ideas on how to make your life just a little bit more snug. Join here to be part of the virtual cozy cabin.
Here’s How to Make Smoked Salmon Chowder
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup red pepper, chopped
1 garlic clove, minced
3 tablespoons butter
1 can chicken broth (14 1/2 ounces)
1 cup Yukon Gold diced potatoes, uncooked
1 cup shredded carrots
1 1/2 teaspoons sea salt
1/2 teaspoon pepper
1/4 teaspoon dried thyme leaves
1/2 teaspoon dried dill
1 can cream-style corn
2 cups half-and-half cream
8 ounces flaked smoked salmon (bones and skin removed) into bite-size pieces
How to Make Smoked Salmon Chowder
1) In a large saucepan or Dutch oven, sauté onion, celery, red pepper, and garlic in butter over medium heat until vegetables are tender.
2) Add broth, carrots, Yukon golds, salt, pepper, thyme, and dill to the large soup pot and bring to a boil.
3) Reduce to low heat. Cover and simmer for 40 more minutes or until you can easily pierce the potatoes.
4) Stir in the corn, cream, and smoked salmon.
5) Simmer for 15 more minutes.
6) Serve this great recipe hot with crusty bread or oyster crackers. Top the tasty chowder with fresh dill or chives.
Tips for making Smoke Salmon Chowder
- For an extra kick, add 1/4 teaspoon cayenne pepper or hot sauce.
- You can use matchstick carrots if you’re short on time.
- My neighbor barbecues salmon on the grill, and saves the broken pieces for chowder.
- I use Yukon Gold potatoes for the recipe, but you can substitute red potatoes or russet potatoes.
- You can substitute heavy cream for half and half in this smoke salmon chowder.
- Olive oil can be used in place of butter when sautéing the onions, garlic, and celery.
- You can substitute a yellow or orange bell pepper for the red pepper.
- To make the chowder thinner, add a little chicken stock to the soup.
- You can add a little cream cheese for a thicker smoked salmon chowder.
Can you freeze Smoked Salmon Chowder with Corn?
I wouldn’t advise freezing any soups with cream or dairy. The dairy takes on a more grainy taste and texture when reheated.
Besides, I’m guessing you won’t have ANY leftovers – so it shouldn’t be a problem.
How long does Smoked Salmon Soup Recipe last in the fridge?
You’ll want to refrigerate your Smoked Salmon Chowder within two hours of cooking after it cools down.
For best results, make sure you store your soup in a covered airtight container or a heavy-duty freezer bag.
Your soup will last 3 to 4 days, when properly stored.
Vessels for Serving Creamy Salmon Soup:
Sourdough Bread Bowls is one of my favorite ways to serve soup. Simply cut off the top of your round rustic bread and hollow them out.
For a casual get-together, serve your soup in cozy mugs.
What goes best with Smoke Salmon Corn Chowder?
A loaf of crusty bread
You’ll want to soak up every last drop of this fantastic seafood chowder, so a rustic loaf of bread is the perfect way to serve this dish.
A side salad
Soup and salad are the perfect combination on a cozy evening at home. A winter salad with pomegranates, beets, and spinach will pair well with this easy salmon bisque.
Can I use fresh salmon instead of the smoked salmon in the chowder?
While the smoky flavor is a defining characteristic of a smoked salmon chowder, you can use fresh salmon if you prefer. Simply cook the fresh salmon separately, flake it into the chowder, and adjust the seasonings to compensate for the lack of smokiness.
How do I prevent the cream in the chowder from curdling?
To prevent the cream from curdling in your smoked salmon chowder, avoid boiling the soup once the cream is added. Instead, simmer the chowder gently over low to medium heat and stir frequently. Additionally, you can add the cream near the end of the cooking process to minimize the risk of curdling.
We’ve reached the end of Smoked Salmon Chowder. I hope you enjoyed it. Each spoonful of this hot smoked salmon chowder will have you thinking you’re in Pike Place Market in Seattle, where the best chowder is made.
Let me know in the comments below how you liked the Smoked Salmon and Corn Chowder.
Be sure you to join our Creating a Cozy Life group. You’re not going to believe how amazing it is!
Below I made a pin to add this great chowder recipe to Pinterest so you can refer back to it.
Thanks for stopping by. I’m so happy you found us!
More Amazing Soup Recipes You’ll Love!
- Spicy Chilled Cantaloupe Soup
- Low Carb Cabbage Soup Recipe
- How to Make Stuffed Pepper Soup
- Best Creamy Tomato Soup
- Creamy Asparagus Potato Soup
- Caramelized Cream of Onion Soup
- Best Soup Toppings – Garnishes for Hot and Cold Soups
Printable Recipe Card for Smoked Salmon Chowder Recipe with Nutritional Information
This creamy Smoked Salmon Chowder Recipe is full of flavor that your entire family will love. Make sure you serve some crusty bread along side it, so you can soak up every bite!
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 1/2 cup red pepper, chopped
- 1 garlic clove, minced
- 3 tablespoons butter
- 1 can chicken broth (14 1/2 ounces)
- 1 cup diced potatoes, uncooked
- 1 cup shredded carrots
- 1/4 teaspoon dried thyme leaves
- 1 1/2 teaspoons salt
- 1/2 teaspoon pepper
- 1/2 teaspoon dill weed
- 1 can cream-style corn
- 2 cups half-and-half cream
- 8 ounces smoked salmon, flaked (bones and skin removed)
- In a large saucepan sauté onion, celery, red pepper, and garlic in butter until vegetables are tender.
- Add broth, carrots, potatoes, salt, pepper, thyme, and dill and bring to a boil.
- Reduce heat. Cover and simmer for 40 more minutes or until you can easily pierce the potatoes.
- Stir in the corn, cream, and smoked salmon.
- Simmer for 15 more minutes
- Serve hot with crusty bread.
For an extra kick, add 1/4 teaspoon cayenne pepper or hot sauce.
You can use matchstick carrots if you're short on time.
My neighbor barbecues salmon on her grill and saves the broken pieces for chowder.
You can substitute red potatoes or russet potatoes for the Yukon Gold potatoes.
You can substitute heavy cream for half and half.
Olive oil can be used in place of butter when sauteing the onions, garlic, and celery.
You can substitute a yellow or orange bell pepper for the red peopper.
To make the chowder thinner, add a little chicken broth to the stock.
You can add a little cream cheese to the chowder to make it thicker.
Amount Per Serving Calories 207Total Fat 12gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 5gCholesterol 40mgSodium 1254mgCarbohydrates 17gFiber 2gSugar 6gProtein 9g