Creamy Smoked Salmon Chowder

Disclaimer: Our editors have used AI to create or enhance parts of this article and some images. All content has been fact-checked by our team to ensure accuracy.

Growing up in Portland, I thought fish chowder was just that heavy, cream-laden soup from the can. My mom would heat it up on cold days, and while I didn’t hate it, I definitely wasn’t asking for seconds. It wasn’t until I moved closer to the coast that I discovered what real chowder could taste like.

That’s when I learned the magic of adding smoked salmon to chowder—it brings a whole new depth that canned soup just can’t match. The best part? You don’t need to be a fancy chef to make it. With just a few basic ingredients and simple steps, you can make a chowder that’ll have everyone at the table reaching for their spoons.

What Kind of Smoked Salmon Should I Use?

For this chowder, you’ll want to use hot-smoked salmon rather than cold-smoked (lox) since it has a firmer texture that holds up better in soup. Hot-smoked salmon comes in different wood varieties like alder, apple, or hickory – any of these will work great and add their own subtle flavor to your chowder. When shopping, look for salmon that’s flaky and moist but not too oily, and try to avoid any pieces that look dry or overly dark around the edges. If you can’t find hot-smoked salmon at your regular grocery store, check the seafood counter at specialty markets or consider using smoked trout as a backup option – it’ll give you a similar smoky flavor and texture.

Options for Substitutions

This cozy chowder recipe has several ingredients that can be swapped if needed:

• Smoked salmon: While smoked salmon gives this chowder its signature flavor, you can use hot-smoked trout or smoked mackerel instead. Regular cooked salmon works too, but add it at the very end and maybe include a few drops of liquid smoke to get that smoky taste.
• Heavy cream: You can use half-and-half or whole milk for a lighter version. For dairy-free options, try full-fat coconut milk, but the flavor will be slightly different.
• Cream cheese: Mascarpone cheese works great here, or try Greek yogurt mixed with a bit of butter for tanginess. Just make sure to add it off the heat to prevent curdling.
• Broth: Any of the suggested broths work well, but vegetable broth is also fine. If using chicken broth, add a splash of clam juice or fish sauce for that seafood flavor.
• Capers: If you’re not a fan of capers or don’t have them, chopped green olives or a splash of pickle juice can add that briny taste.
• Shrimp: The shrimp can be swapped with bay scallops, or left out entirely if you prefer just the salmon.

Watch Out for These Mistakes While Cooking

The biggest challenge when making smoked salmon chowder is overcooking the seafood – add your shrimp and smoked salmon at the very end of cooking, just until the shrimp turns pink, to keep them tender and prevent the salmon from becoming tough or rubbery. A common mistake is boiling the soup after adding the cream and cream cheese, which can cause curdling – instead, reduce the heat to low and gently simmer while stirring frequently. To avoid gummy or mushy potatoes, make sure to cut them into uniform, bite-sized pieces (about 1/2 inch cubes) and don’t overcook them – they should be just fork-tender when pierced. For the best flavor development, don’t rush the base – take time to properly soften the onions, celery, and garlic until they’re translucent and fragrant, which usually takes about 5-7 minutes.

What to Serve With Salmon Chowder?

This rich and creamy chowder calls for some simple sides that won’t overshadow its wonderful seafood flavors. A crusty sourdough bread or oyster crackers are perfect for soaking up every last spoonful of the soup. For a fresh contrast, try serving a light mixed green salad dressed with lemon vinaigrette – the bright citrus notes work really well with the smoky salmon. If you’re feeding a hungry crowd, you might want to add some roasted asparagus or steamed broccoli on the side, as their mild flavors won’t compete with the chowder but still add some nice color and nutrients to your meal.

Storage Instructions

Keep Fresh: This hearty smoked salmon chowder will stay good in the fridge for up to 3 days when stored in an airtight container. The flavors actually get better after a day as everything mingles together! Just keep in mind that seafood dishes are best enjoyed within the first few days.

Freeze: While you can freeze this chowder, cream-based soups can sometimes separate when thawed. If you plan to freeze it, store it in freezer-safe containers for up to 2 months. Pro tip: leave a bit of space at the top of your container as the soup will expand when frozen.

Reheat: Warm up your chowder slowly over medium-low heat on the stovetop, stirring occasionally to prevent the cream from separating. If using the microwave, heat in 30-second intervals, stirring between each one. If the chowder seems too thick after reheating, thin it out with a splash of broth or cream.

Preparation Time	15-20 minutes
Cooking Time	25-40 minutes
Total Time	40-60 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2200-2500
• Protein: 90-100 g
• Fat: 150-170 g
• Carbohydrates: 150-170 g

Ingredients

• 3 tablespoons unsalted butter
• 1 medium-sized yellow onion, chopped
• 2 stalks celery, chopped
• 6 cloves garlic, minced
• 1 pound diced potatoes (use yukon gold or russet)
• 1/4 teaspoon fennel seeds
• 2 bay leaves
• 1/2 teaspoon dried basil
• 1 can diced tomatoes, drained (15-ounce)
• 2 ½ -3 ½ cups broth (fish, shrimp, or chicken)
• 2 tablespoons tomato paste and capers each + 1 tablespoon of caper juice
• 4 ounces cream cheese, at room temperature
• 4 teaspoons low sodium seafood seasoning
• 1 cup heavy cream
• 4 ounces shrimp (chopped or small salad shrimp)
• 8 ounces smoked salmon, diced into small pieces

Step 1: Sauté the Vegetables and Simmer Soup Base

In a large soup pot or Dutch oven, heat the butter over medium-high heat.

Add the onions and celery, cooking and stirring for about 6-8 minutes until they become translucent and softened.

Mix in the garlic and diced potatoes.

Crush the fennel seeds with your fingers and add them to the pot, along with the bay leaves, dried basil, diced tomatoes, 2 ½ cups of stock, capers, and their brine.

Allow the soup to come to a rolling simmer, then cover the pot and let it cook for 8-15 minutes, or until the potatoes are tender.

Cooking time may vary depending on the size of your potato dice.

Step 2: Incorporate Cream Cheese and Flavorings

Once the potatoes are fork-tender, remove the lid and increase the heat to medium.

Stir in the tomato paste, cream cheese, and Old Bay seasoning, allowing the cream cheese to melt smoothly into the soup.

This will add creaminess and flavor to the chowder.

Step 3: Add Cream and Seafood

Pour in the heavy cream and reduce the heat to low, letting the chowder gently simmer to combine the flavors.

Add the shrimp and smoked salmon, stirring gently until everything is heated through.

This will complete the flavorful and hearty chowder.

Step 4: Serve the Chowder

You can serve the chowder immediately, but for enhanced flavor development and a thicker texture, consider chilling the chowder for several hours before serving.

Reheat gently before serving, adding extra stock as needed to achieve your preferred consistency.

Adjust the seasoning with additional salt if desired.

Enjoy your delicious homemade chowder!