Smoked Salmon Potato Chowder

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Rich, creamy, and deeply comforting, this Smoked Salmon Potato Chowder is a soul-warming dish that brings together smoky, buttery salmon with tender potatoes in a velvety broth. It’s a bowl of warmth that feels like a hug on a cold day, layered with flavor from garlic, onions, herbs, and just the right touch of cream. Each spoonful delivers savory depth with delicate hints of the ocean and rustic earthiness from the potatoes.

Perfect for a cozy night in or as a sophisticated addition to your dinner menu, this chowder is both hearty and elegant. It pairs beautifully with crusty bread and a chilled white wine, making it suitable for both casual dinners and special occasions. Whether you’re craving comfort food or something impressive yet easy, this chowder is bound to become a repeat favorite.

Why You’ll Love This Smoked Salmon Potato Chowder

• It’s a rich, creamy soup that’s incredibly satisfying.
• Combines bold smoked salmon flavor with classic potato comfort.
• Easy to make in under an hour with everyday ingredients.
• Versatile enough to be served as a starter or main dish.
• A great way to use leftover or packaged smoked salmon.

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Preparation Phase & Tools to Use

To make the perfect smoked salmon potato chowder, gather these essential tools:

• Heavy-bottomed pot or Dutch oven: Ensures even heat distribution and prevents scorching the cream-based broth.
• Sharp knife and cutting board: For dicing potatoes, onions, and herbs with precision.
• Wooden spoon or silicone spatula: Helps stir the chowder gently without breaking the delicate salmon chunks.
• Measuring cups and spoons: For accuracy in balancing flavors, especially the seasoning and cream.
• Ladle: To serve the chowder smoothly without splashing.

These tools make the process smooth and help achieve that luscious, well-blended consistency without overcooking any elements.

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Preparation Tips

Chop your potatoes into even-sized chunks to ensure they cook uniformly and hold their shape in the chowder. Use cold-smoked salmon for a more delicate texture, or hot-smoked if you prefer a flakier, heartier bite. Add the salmon towards the end of the cooking process to preserve its tender texture and smoky essence. If you’re looking to lighten the chowder, use half-and-half or whole milk instead of heavy cream, but be mindful that it may slightly reduce the richness. Always taste and adjust seasoning after the chowder simmers, as smoked salmon can vary in saltiness.

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Ingredients for This Smoked Salmon Potato Chowder

• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 medium yellow onion, finely chopped
• 2 garlic cloves, minced
• 2 celery stalks, diced
• 1 large carrot, peeled and diced
• 3 medium Yukon Gold potatoes, peeled and cut into 1-inch cubes
• 1/2 teaspoon dried thyme
• 1 bay leaf
• 4 cups low-sodium chicken or vegetable broth
• 1 cup whole milk
• 1 cup heavy cream (or half-and-half for a lighter version)
• 8 ounces smoked salmon, flaked (cold-smoked or hot-smoked)
• Salt and freshly ground black pepper, to taste
• 1 tablespoon fresh dill, chopped
• 1 tablespoon fresh parsley, chopped
• Optional: a squeeze of lemon juice for brightness

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Step 1: Sauté the Aromatics

In a large heavy-bottomed pot or Dutch oven, heat the butter and olive oil over medium heat. Add the chopped onion, celery, and carrot. Sauté for about 5–7 minutes, or until the vegetables have softened and the onions are translucent. Stir in the minced garlic and cook for another 1–2 minutes until fragrant.

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Step 2: Add the Potatoes and Herbs

Add the cubed potatoes, thyme, and bay leaf to the pot. Stir everything together so the potatoes are well coated in the buttery base. Let it cook for a couple of minutes to let the flavors meld.

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Step 3: Pour in the Broth

Slowly pour in the chicken or vegetable broth. Increase the heat and bring the mixture to a gentle boil. Once boiling, reduce the heat to medium-low, cover the pot, and let it simmer for about 15–20 minutes, or until the potatoes are tender when pierced with a fork.

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Step 4: Add the Cream and Milk

Once the potatoes are soft, stir in the milk and cream. Let the chowder simmer uncovered for another 5–7 minutes, allowing it to thicken slightly. Stir occasionally to prevent sticking or scorching.

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Step 5: Stir in the Smoked Salmon

Add the flaked smoked salmon into the chowder and gently fold it in. Simmer for just 2–3 more minutes to heat the salmon through without overcooking it. Taste the chowder and season with salt and freshly ground black pepper as needed.

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Step 6: Finish and Serve

Remove the bay leaf. Stir in the chopped dill and parsley, and if desired, a squeeze of lemon juice for extra brightness. Ladle into bowls and serve hot, optionally garnished with extra herbs and cracked black pepper. This chowder pairs beautifully with crusty sourdough bread or oyster crackers.

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Notes

Smoked Salmon Potato Chowder is incredibly flexible—feel free to adjust the thickness by adding more or less cream or broth depending on your preference. For added flavor depth, you can sauté the vegetables in a splash of white wine before adding the broth. If you prefer a thicker chowder, mash a few of the potatoes in the pot with a spoon to naturally thicken the base. This dish is best served warm and enjoyed slowly to savor its comforting flavors.

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Watch Out for These Mistakes While Cooking

• Overcooking the salmon: Add the smoked salmon at the end to avoid rubbery, dry fish.
• Boiling the cream: Avoid high heat after adding cream or milk to prevent curdling.
• Undercooking the potatoes: Test with a fork before adding the dairy.
• Skipping the bay leaf or herbs: These subtle flavors layer beautifully into the chowder’s depth.
• Not seasoning at the end: Smoked salmon varies in saltiness, so taste before final seasoning.

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Storage Instructions

Allow the chowder to cool completely before transferring it to an airtight container. It can be refrigerated for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent separation. While it can technically be frozen, the cream may split upon thawing, so it’s best enjoyed fresh or within a few days.

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Estimated Nutrition (per serving)

• Calories: 380
• Protein: 18g
• Fat: 24g
• Saturated Fat: 10g
• Carbohydrates: 22g
• Fiber: 3g
• Sugar: 4g
• Sodium: 680mg
• Cholesterol: 65mg

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Frequently Asked Questions

Can I use fresh salmon instead of smoked?

Yes, but it will change the flavor. You’ll need to season it more heavily and cook it separately before adding.

Is this chowder gluten-free?

Yes, as long as your broth and smoked salmon are certified gluten-free.

Can I make it dairy-free?

You can substitute with unsweetened almond or oat milk and a dairy-free cream alternative, but the richness may vary.

Can I freeze this chowder?

Technically yes, but dairy-based soups often separate upon thawing. It’s better fresh.

What type of smoked salmon works best?

Both cold-smoked and hot-smoked work. Cold-smoked is silkier, while hot-smoked is more flaky and robust.

How do I make it thicker?

Mash a few potatoes in the pot or add a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water).

Can I add other vegetables?

Absolutely. Corn, leeks, or spinach make great additions.

What’s the best side dish to serve with this chowder?

Crusty sourdough bread, oyster crackers, or a crisp green salad pair wonderfully.

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Conclusion

Smoked Salmon Potato Chowder is the ultimate comfort food with a touch of elegance. With rich, velvety broth, hearty vegetables, and smoky fish, it’s a dish that satisfies both the appetite and the soul. Whether you’re cooking to impress or simply feeding your family a warm, flavorful meal, this chowder delivers in every way. Easy to make and even easier to love, it deserves a permanent spot in your cool-weather recipe rotation.

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