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smoked salmon chowder recipe seattle fish stew potatoes celery carrots easy creamy

Smoked Salmon Chowder

By Kimberly Killebrew
An incredible smoked salmon chowder that's positively flavor-packed and will nourish both your body and soul.
5 from 13 votes
Print Pin Rate
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine American
Servings 6
Calories 473 kcal

Ingredients
 
 

  • 4 strips bacon , chopped
  • 2 tablespoons butter
  • 1 medium yellow onion , chopped
  • 3 cloves garlic , peeled and minced
  • 2 carrots , peeled and diced
  • 2 ribs celery , diced
  • 1/4 cup dry white wine (such as Sauvignon Blanc)
  • 3 tablespoons tomato paste
  • 2 tablespoons all-purpose flour (helps emulsify the broth, adds some thickening and enhances mouthfeel)
  • 1 pound Yukon Gold or other firm yellow potatoes , peeled and diced
  • 2 tablespoons capers , drained
  • 1 teaspoon kosher salt
  • 1 teaspoon sweet paprika
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried dill weed
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon cayenne pepper , or more if you prefer it spicier (optional)
  • 1 bay leaf
  • 4 cups good chicken broth
  • 1 cup (8 oz) bottled clam juice , can substitute fish or seafood broth (or use all chicken broth)
  • 1 cup heavy cream
  • 4 ounces full fat cream cheese , diced and softened at room temp
  • 8 ounces smoked salmon , cut into small pieces

Instructions
 

  • In a pot, cook the bacon over medium-high heat until done. Drain half of the bacon grease, keeping half in the pot. Add the butter and the onions and cook until they are soft and translucent, 5-7 minutes. Add the garlic and cook for another minute. Add the white wine and bring to a boil. Boil for a minute or two until mostly evaporated. Reduce the heat and stir in the tomato paste and the flour until the flour is incorporated. Add the potatoes, capers, seasonings, chicken broth and clam juice. Bring to a boil, reduce the heat, cover and simmer for 20 minutes.
  • Add the cream cheese and stir until melted. Stir in the heavy cream and the smoked salmon and simmer for another minute or two just until heated through (avoid simmering too long or the salmon will become mushy). Discard the bay leaf. Add salt and pepper to taste.
    Serve immediately with some good crusty bread and/or saltine crackers.

Nutrition

Calories: 473kcalCarbohydrates: 30gProtein: 15gFat: 33gSaturated Fat: 18gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 95mgSodium: 1774mgPotassium: 784mgFiber: 4gSugar: 8gVitamin A: 4853IUVitamin C: 23mgCalcium: 104mgIron: 2mg
Keyword Salmon Chowder, Smoked Salmon Chowder
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