Best Smoked Salmon Chowder Recipes

SMOKED SALMON CHOWDER

Steps:

• Place the bacon into a large pot set over medium heat. Cook for a few minutes to release some of the drippings, then add the onions and celery. Cook and stir until bacon is crisp and onions and celery are tender.
• Put in the carrots, green onions, and parsley and then pour in the water and fish stock. Season the soup with salt, pepper and dill. Cover and simmer over low heat until carrots are tender, about 15 minutes. Add the potatoes and simmer for another 20 minutes, or until tender.
• Meanwhile, melt the butter in a small skillet over medium heat. Stir in the flour until smooth. Continue to cook and stir until the mixture is light brown. Pour in a little bit of the milk to thin the roux, then pour it into the pot with the vegetables. Pour the rest of the milk into the pot and heat through, stirring constantly.
• When the soup has thickened slightly, stir in the white wine if using. Mix in the lemon juice, smoked salmon and corn. Cook over medium heat until hot but not boiling. Ladle into soup bowls to serve.

MIMI'S SMOKED SALMON CHOWDER

Steps:

• In a large stockpot over medium-high heat, combine the butter, olive oil, onion, garlic, and celery. Cook 8 to 10 minutes, or until the onions are transparent. Sprinkle flour over the mixture and stir well to make a dry roux. Gradually add the chicken broth and stir until slightly thickened. Stir in the potatoes, dill, tarragon, thyme, and paprika. Reduce heat to medium, cover, and simmer for 15 minutes.
• Stir in the salmon, wine, lemon juice, hot sauce, salt, and pepper. Simmer over low heat, uncovered for 10 minutes.
• Mix in the half-and-half and continue to simmer for 30 minutes, stirring occasionally. Do not let the chowder boil after adding the half-and-half. Serve hot.

SUMMER SMOKED-SALMON CHOWDER

Steps:

• Melt butter in a pot over medium heat. Add onion, celery, and carrot; season with salt and cook, stirring occasionally, until soft, about 6 minutes. Add potatoes, broth, and 2 cups water; bring to a boil, then reduce heat to medium and simmer, partially covered, until potatoes are tender, about 10 minutes. Add corn and zucchini; simmer, stirring occasionally, until just tender, 5 to 7 minutes. Remove from heat; stir in cream and fish. Season with pepper and serve with oyster crackers.

GWIN'S LODGE SMOKED ALASKAN SALMON CHOWDER

Steps:

• Chop bacon and saute in a large pot w/ onions, celery, carrots, green onions, and parsley for about 4-5 minutes over medium heat. Slowly add in 1/2 cup water and cover for 1 minute. Add spices and fish broth and simmer until carrots are tender. Add the chopped red potatoes and simmer until tender. In a separate saucepan, mix the butter and flour over medium heat and stir to make a roux, or paste. Before adding this mixture to the pot, add a few large spoonfuls of the hot broth to the roux for thinning and bring it to the proper temperature. Add this thinned roux to the pot w/ vegetables and broth. Stir thoroughly and let simmer for 5 minutes. Add milk, stir and bring to a simmer, allowing it to thicken slightly. Add white wine, lemon juice, corn, and flaked salmon. Continue simmering, stirring frequently, until the desired thickness is obtained. A little water may be added if chowder becomes too thick.

SMOKED SALMON CHOWDER

Steps:

• 1. Heat the olive oil in a large, heavy-bottomed pot over low heat. Add the leeks and garlic and sautéthem for 2 minutes.
• 2. Add the potato, celery, salt, and pepper and cook over medium heat for about 1 minute, stirring constantly.
• 3. Add the broth and simmer until the potato is tender, about 15 minutes.
• 4. Add the tomato paste and milk, then the salmon, and bring the mixture back to a simmer for a few minutes (but don't let it boil, or the milk will separate).
• 5. As it simmers, stir in the cream.
• 6. Remove from heat, garnish with the chives, and serve.

SMOKED SALMON AND WILD RICE CHOWDER

Steps:

• In a saucepan, bring water to a boil and cook wild rice for 30-45 minutes or until tender. Drain and set aside.
• Meanwhile, heat oil and sauté onion, garlic and celery. Cook, stirring often, until vegetables soften. Stir in green pepper and sweet potato and cook for 1 minute.
• Stir in stock and chile powder. Increase heat to high and bring to a boil. Reduce heat and simmer 8-10 minutes until sweet potato is tender.
• Stir in cooked wild rice, salmon with liquid and cream. Cook for 5 minutes or until heated through. Season to taste with salt.

NORTHWEST SMOKED SALMON AND CLAM CHOWDER

Steps:

• 1. Peel and then cook 2 cups of cubed Yukon potatoes in a pan, covered with lightly salted water. Bring to a boil and then just simmer until they are starting to get tender. Do not over cook them. You want them to maintain their shape and not mush up. Once you put them in the chowder, they will cook and soften up a little more. Melt butter in sauce pan. Then add flour and make a roux--stirring until smooth, but not brown (about 4-5 minutes). Remove from heat and set aside.
• 2. Now place all other ingredients except potatoes and half and half and heavy cream in another soup pot, and bring ingredients to a boil. Cook until vegetables are soft, and then add potatoes and heat.
• 3. Add roux from sauce pan and continue cooking the chowder, stirring frequently until chowder thickens. Once thickened, add hot half and half and heavy cream. (of course, you can use milk instead if you want to lighten up this recipe). Then adjust seasoning if needed. Serve it with warm bread! Your family and friends will love it!

SMOKED SALMON AND SWEET CORN CHOWDER

Steps:

• Over medium heat, add olive oil and margarine to a deep saucepan. Add chopped vegetables to pot: potatoes, celery, onion and pepper. If you don't want to peel the potato, you don't have to. Then throw in the bay leaf; season vegetables with salt, pepper, parsley, thyme, and rosemary. Cook veg five minutes, then sprinkle in flour. If dry, add a little of the milk or broth. Cook two minutes, stirring constantly. Then Stir in the rest of the broth and milk and combine. Bring soup up to a simmer, until potatoes are almost cooked. Add corn and salmon and simmer soup, about five minutes. Adjust the soup seasonings to taste and remove the bay leaf. Ladle soup into bowls and you can top with soup crackers and sliced scallions.

ALASKAN SMOKED SALMON CHOWDER

Steps:

• Saute onions, celery, green pepper and garlic till tender.
• Combine broth, shredded carrots, potato and cream corn.
• Bring to a low boil and simmer until potatoes are tender.
• Add smoked salmon and additional seafood if you wish.
• Pour in half and half, simmer for about 8 to 10 min and serve.

WEST COAST SMOKED SALMON CHOWDER

Steps:

• 1. In a large pot over medium heat, melt butter. Add leek and celery: cook for 3-5 minutes or until soft. Add red pepper and cook for 3 minutes. Add garlic and sauté for 1 minute. Add flour and stir well to coat the veggies. Add carrot, potato, cream corn, broth, clam juice and bay leaf. Bring to a boil, reduce heat to simmer and stir very often: cook for 15 minutes or until potato is tender.
• 2. Add smoked salmon, half-and-half and tomato paste. Bring back to simmer and cook for 5 minutes. Add dill, black pepper, sea salt, thyme, lemon juice and paprika. Let it sit 15 minutes before serving with crusty bread
• 3. To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=YZm7L5-NTUM

SMOKED SALMON CHOWDER

Steps:

• Cut potatoes into 1/2-inch cubes, leaving skin on. Place in bowl and cover with cold water.
• Melt the butter in a large pot over medium heat.
• Dice onion and add to melted butter. Sauté until onion starts to become translucent.
• Drain water from potatoes. Rinse and drain again.
• Add potatoes to onions in pan. Cook 5 minutes, stirring occasionally.
• Coarsely chop enough carrots to make 1 1/2 cups. (I use the baby peeled carrots and chop in a food processor).
• Add carrots and mushrooms to mixture in pot. Continue cooking, stirring occasionally.
• When vegetables are almost tender add flour and stir to mix it in well.
• Let cook 3-5 minutes, stirring often to prevent sticking or burning.
• Gradually add chicken broth. Stir well. Bring to a low simmer.
• Stir in coconut milk (be sure to shake the can well before opening).
• Turn heat to low.
• Stir in smoked salmon.
• Stir in herbs de provence and ground cinnamon.
• Continue cooking over low heat 5-10 minutes, stirring occasionally.
• Add sea salt and fresh ground pepper to taste.
• **IMPORTANT: Do not add salt until after you have tasted it. The saltiness of the salmon you use will influence how much salt you need to add, I did not add any additional salt.

WHISKEY SMOKED SALMON CHOWDER

Steps:

• 1. Melt the butter in a large heavy-bottomed soup pot, and saute the onions, celery and saffron (if using) over medium heat until softened. Add the potatoes and fennel, and saute briefly before pouring in the milk and clam juice. Cover, and let the mixture simmer on medium heat until potatoes are soft, about 20 minutes. 2. Add the corn, cream, tomato paste and lobster base (if using). Cook 5 minutes more, add the salmon, lemon juice, lemon zest, dill and whiskey. Season with salt and pepper

MIMI'S SMOKED SALMON CHOWDER

Steps:

• In a large stockpot over medium-high heat, combine the butter, olive oil, onion, garlic, and celery.
• Cook 8 to 10 minutes, or until the onions are transparent.
• Sprinkle flour over the mixture and stir well to make a dry roux.
• Gradually add the chicken broth and stir until slightly thickened.
• Stir in the potatoes, dill, tarragon, thyme, and paprika.
• Reduce heat to medium, cover, and simmer for 15 minutes.
• Stir in the salmon, wine, lemon juice, hot sauce, salt, and pepper.
• Simmer over low heat, uncovered for 10 minutes.
• Mix in the half-and-half and continue to simmer for 30 minutes, stirring occasionally.
• Do not let the chowder boil after adding the half-and-half.
• Serve immediately and nice and hot!

SMOKED SALMON AND LEEK CHOWDER

Steps:

• Melt the butter in a 4-quart saucepan over medium heat. Add the leeks and celery, and cook, stirring, until tender, about 6 minutes. Add the flour and cook, stirring for 1 minute. Slowly whisk in the milk and clam juice, and bring to a simmer. Add the potatoes and bay leaf, and simmer gently until the potatoes are tender, about 12 minutes. Add the salmon, cream, dill, and lemon juice, and cook until heated through, about 1 minute. Season with salt and pepper, and serve.

SMOKED SALMON CHOWDER

Steps:

• 1. In a medium saucepan, melt the butter over medium heat.
• 2. Add the onion, garlic, mushrooms and parsley.
• 3. Cook for 2 to 3 minutes, or until the vegetables are tender.
• 4. Add the salmon and white pepper and saute for 2 minutes more, or until the salmon is heated through.
• 5. Remove the pan from the heat and stir in the flour.
• 6. Gradually stir in the fish stock or clam juice.
• 7. Return the pan to medium heat and bring to a boil.
• 8. Reduce the heat to a simmer and cook for 2 to 3 minutes, or until thickened.
• 9. Stir in the half-and-half.
• 10. To serve, ladle the chowder into bowls, dollop with creme fraiche and dill sprigs.
• 11. 174 calories (54% from fat),11 grams fat (6 grams sat. fat), 12 grams carbohydrate, 8 grams protein, 879 mg sodium, 34 mg cholesterol, 55 mg calcium, 0 grams fiber

SMOKED SALMON CHOWDER

Steps:

• drain salmon of all oil, remove skin and scrape off any dark parts on the underside.
• break into chunks and set aside.
• saute the onion, celery and gr pepper in butter til soft.
• add Wondra or regular flour.
• add 2 cans broth and stir thoroughly.
• bring to boil, add potatoes and carrots.
• drop to low heat and cook 8-9 minutes.
• add seasonings, salmon, canned corn, and sour cream or yogurt.
• heat thoroughly, then set aside while the flavors marry for a few minutes.
• You may need to add some water before serving, as it can get thick.
• Serve with crusty dark bread and a salad.