Smoked Salmon Chowder. Smoked salmon, corn, and potatoes liven up this creamy chowder that absolutely pops with flavor! This Smoked Salmon Chowder is like a hug in a bowl. So cozy and comforting with butter, onions, carrots, thyme, white wine, potatoes, and smoked salmon. This post may contain affiliate links. A delicious Seattle-style smoked salmon chowder loaded with cubed potatoes, capers for zing, and cream cheese for.

This rich, satisfying Smoked Salmon Chowder is a creamy, indulgent bowl of tender chunks of potato, bites of savory smoked salmon, and bursts of briny capers. Chef Tom is back with his cold smoked salmon, this time to whip up a creamy, delicious Smoked Salmon Chowder cooked on the Napoleon Grills gas grill. This creamy Smoked Salmon Chowder is truly comfort food in a bowl! You can cook Smoked Salmon Chowder using 13 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Smoked Salmon Chowder

You need 3-4 tablespoons of butter.
Prepare 1 of medium onion diced (about 2 cups).
Prepare 3-4 of celery stalks diced (about 2 cups).
Prepare 4-5 of carrots pealed and diced (about 2 cups).
Prepare 1/2 cup of white wine.
It's 6-7 of new potatoes washed and diced (I used red potatoes instead).
Prepare 1 1/2 tsp of dried thyme (I used poultry seasoning).
It's 4 cups of broth (I used chicken, can use vegetable).
It's 4 slices of bacon (optional).
You need 2 cups of milk.
It's 1 Tbsp of flour.
Prepare 1 cup of cream.
You need 12-16 ounces of smoked salmon (I used hot smoked salmon).

Made with hot-smoked salmon (full of heart-healthy fats) and a ton of nutrient-packed veggies (onion, celery, carrots, potatoes, corn. Easy and full of flavory, Smoked Salmon Chowder will be a hit with your family. DIRECTIONS Add smoked salmon and additional seafood if you wish. Even our mild northern California winters are perfect for hearty, comforting fare like this chowder I prepared today.

Smoked Salmon Chowder step by step

Heat the butter in a large pan over medium high heat. Add the onion, carrots, and celery. Saute until fragrant and soft. Add the white wine to deglaze the pan and get all those yummy browned bits up in the mix.
Add the potatoes, thyme, and 2 cups of the broth. Simmer until the potatoes are fork tender. Whisk the flour into the milk and add to the pan (this helps it thicken up a little bit – more flour = more thickening). Add 1 cup of broth and simmer for 5-10 minutes or until the soup starts thickening just slightly. This is when I added the bacon..
Add the cream and smoked salmon just before serving. If you let the salmon simmer with the soup for too long, it will get mushy. Taste, adjust, and add the last cup of broth to thin out the consistency of the soup as desired. Season with salt and pepper..
As a note, the chowder was much tastier the next day! I ate some right after making it, it was a little too fishy for my liking, but as leftovers, that fishiness was completely gone!!.

Just before serving, stir in the cream and smoked salmon and season, to taste, with salt and freshly ground black pepper. Add leek mixture to the broth. Add cooked wild rice, evaporated milk and smoked salmon and stir until warmed through. From Michael Smith's smoked salmon chowder to Ina Garten's smoked salmon spread, we've got tons of tasty ways to enjoy this Crêpes With Smoked Salmon, Ricotta, Red Onions and Capers. A salmon chowder recipe Pacific Northwest style with salmon, potatoes, corn, cream, and a This salmon chowder is my second step.