This creamy Smoked Salmon Chowder Recipe is full of flavor that your whole family will love. Make sure you serve some crusty bread along side of this delicious chowder, so 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 recipe sounds all fancy-schmancy, but it’s so easy to make. The layers of flavors will leave your taste buds happy.
This is seriously one of the best soup recipes to try. I know a thing or two about soups, because I’m a big-time soup lover.
Trying new soup recipes is my thing. Only three soups have made the cut so far to be on the blog. This creamy salmon soup recipe is the fourth. I’ve been blogging for three years, so you can do the math.
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 soups.
Tips for Smoking Salmon at home:
The best salmon to smoke is King Salmon. The reason Alaskan Smoked Salmon is the best because its the fattiest salmon. It’s harder to dry out and has the most flavor. It is also probably going to be the most expensive.
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.
Here are some fun facts about salmon to talk about at the dinner table:
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 weigh between 10 and 20 pounds. They are also found in Alaska and the Pacific Northwest and live 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 also 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.
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 67,000 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
Ingredients for 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 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, potatoes, salt, pepper, thyme and dill 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 with fresh dill or chives.
- 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 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.
Amount Per Serving Calories 207Total Fat 12gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 5gCholesterol 40mgSodium 1254mgCarbohydrates 17gFiber 2gSugar 6gProtein 9g
Tips for making Smoked Salmon Chowder:
1) For an extra kick, 1/4 teaspoon cayenne pepper or hot sauce.
2) I used matchstick carrots because I was behind on time.
3) My neighbor barbecues salmon on the grill and she saves the broken pieces to use for chowder. I thought that was a clever idea.
4) I use Yukon Gold potatoes for the recipe, but you can substitute red potatoes or russet potatoes.
5) You can substitute heavy cream or coconut milk for half and half.
6) Olive oil can be used in place of butter when sautéing the onions, garlic, and celery.
7) You can substitute a yellow or orange bell pepper for the red pepper.
Can you freeze Smoked Salmon Chowder with Corn?
You can, but I wouldn’t advise freezing any soups with cream or dairy. The texture is different when you reheat the soup. It has a more grainy taste and texture.
Besides, I’m guessing you won’t have ANY leftovers – so it shouldn’t be a problem.
How long does Smoked Salmon Chowder last in the fridge?
You’ll want to refrigerate your Smoked Salmon Chowder within two hours of cooking.
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 Soup:
Sourdough Bread Bowls – this is one of my favorite ways to serve soup. Simply cut off the top of your round rustic bread and hallow them out.
Mugs – for a casual get-together, serve your soup in cozy mugs.
What goes best with Smoked Salmon Chowder?
A loaf of crusty bread
You’ll want to soak up every last drop of this amazing 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.
We’ve reached the end of Smoked Salmon Chowder. I hope you enjoyed it.
Let me know in the comments below how you liked the Smoked Salmon and Corn Chowder.
Make sure you join our Creating a Cozy Life – Hygge Style facebook group. You’re not going to believe how amazing it is. Join here to be part of the virtual cozy cabin.
Pin this salmon recipe below on your recipe board on Pinterest.
Thanks for stopping by. I’m so happy you found us!
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- Spicy Chilled Cantaloupe Soup
- Low Carb Cabbage Soup Recipe
- How to Make Stuffed Pepper Soup
- Best Creamy Tomato Soup
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- Best Soup Toppings – Garnishes for Hot and Cold Soups