Smoked Salmon Chowder (Printable)
Creamy chowder with smoked salmon, potatoes, and sweet corn in a rich milk-based broth
# What You'll Need:
→ Seafood
01 - 7 oz smoked salmon, skin removed, cut into bite-sized pieces
→ Vegetables
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 (plus extra for garnish)
→ Dairy
09 - 2 tablespoons unsalted butter
10 - 2 cups whole milk
11 - 1 cup heavy cream
→ Liquids
12 - 2 cups fish or vegetable stock
→ Seasonings
13 - 1 teaspoon salt, or to taste
14 - ½ teaspoon black pepper
15 - ¼ teaspoon smoked paprika (optional)
16 - 1 bay leaf
# Step-by-step:
01 - Melt butter in a large pot over medium heat. Add onion, garlic, carrot, and celery. Sauté until softened, approximately 5 minutes.
02 - Stir in diced potatoes, corn, bay leaf, salt, pepper, and smoked paprika if using. Cook for 2 minutes to combine 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 heavy 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 dairy separation.
06 - Remove bay leaf. Taste and adjust seasoning as needed. Ladle into bowls, garnish with additional dill, and serve hot.
# Expert Advice:
01 -
- The smoky salmon transforms an ordinary chowder into something restaurant worthy
- Ready in under an hour but tastes like it simmered all afternoon
02 -
- Never boil the chowder after adding the salmon or the dairy might separate
- The smoked salmon already contains salt, so taste before adding more
03 -
- Cut the salmon into slightly larger pieces than you think you need since it shrinks a bit
- Wait until the very end to add the dill so it stays bright and fresh