Description

Looking for a soul-warming, easy recipe that feels both indulgent and nourishing? This Smoked Salmon Potato Chowder is your new favorite comfort dish. Packed with smoky salmon, tender potatoes, and a luxuriously creamy broth, it’s perfect for cold nights or when you need something truly satisfying. Whether you’re looking for quick dinner ideas, easy soup recipes, or hearty comfort food, this chowder checks all the boxes. Ideal for weeknights, special gatherings, or meal prep—this is a healthy dinner idea you’ll crave again and again.

Ingredients

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

1 squeeze of lemon juice (optional, for brightness)

Instructions

1. In a large pot or Dutch oven, melt butter with olive oil over medium heat. Add chopped onion, celery, and carrot. Cook for 5–7 minutes until soft and translucent. Add garlic and cook 1–2 minutes more.

2. Stir in cubed potatoes, thyme, and bay leaf. Mix well and let cook 2 minutes to build flavor.

3. Pour in the broth. Increase heat to bring to a boil, then reduce to simmer for 15–20 minutes, until potatoes are tender.

4. Add milk and cream. Simmer uncovered for 5–7 minutes more, stirring occasionally to avoid scorching.

5. Gently fold in the flaked smoked salmon. Simmer for 2–3 minutes until just heated through.

6. Remove bay leaf. Stir in fresh dill, parsley, and optional lemon juice. Season with salt and pepper to taste. Serve hot with crusty bread or crackers.

Notes

For a thicker texture, mash a few potatoes in the pot after cooking.

Add white wine after sautéeing vegetables for more flavor depth.

Use hot-smoked salmon for a heartier texture, cold-smoked for silky texture.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 380
Sugar: 4g
Sodium: 680mg
Fat: 24g
Saturated Fat: 10g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 3g
Protein: 18g
Cholesterol: 65mg

Keywords: smoked salmon recipe, chowder, creamy soup, comfort food, healthy dinner, fish chowder