Heartwarming Creamy Smoked Salmon Chowder Recipe for Cozy Nights

Whipping up a delectable smoked salmon chowder brings pure comfort to your kitchen on chilly evenings.

Nautical flavors dance through this rich, velvety soup with unexpected depth and complexity.

Coastal ingredients mingle beautifully, creating a luxurious blend that feels both familiar and exciting.

Fresh dill and cracked pepper add subtle brightness to each hearty spoonful.

Chunks of tender salmon peek through a silky broth, promising warmth and satisfaction.

Seafood enthusiasts will adore this straightforward yet sophisticated recipe that comes together quickly.

One taste transports you to a cozy seaside cottage, where culinary magic happens effortlessly.

Simple Joys of Creamy Smoked Salmon Chowder

• Effortless Gourmet Experience: This chowder transforms simple ingredients into a restaurant-quality dish with minimal cooking skills required, making it perfect for home cooks wanting to impress.
• Nutritional Powerhouse: Packed with protein from salmon, vegetables offering essential nutrients, and a creamy base that provides comfort and satisfaction without feeling heavy.
• Quick Weeknight Wonder: Comes together in under 30 minutes, allowing busy families to enjoy a hearty, delicious meal without spending hours in the kitchen or complicated preparation.
• Versatile Crowd-Pleaser: Adaptable for different occasions from casual family dinners to elegant gatherings, appealing to both seafood lovers and those seeking a warming, substantial soup.

Creamy Smoked Salmon Chowder Ingredient List

• Salmon: Fresh, flaky fish that adds rich flavor to the chowder.
• Cauliflower: Creamy vegetable that provides texture and nutrition.
• Potatoes: Hearty base that thickens and adds substance to the soup.

• Onion, Carrots, Celery, Garlic: Classic flavor base that builds depth in the chowder.

• Butter: Adds richness and helps sauté vegetables.
• Flour: Helps thicken the chowder.
• Wine: Provides subtle depth and complexity.
• Broth: Creates the liquid foundation of the soup.
• Milk: Contributes to the creamy texture.
• Thyme: Adds herbaceous background flavor.
• Corn: Sweet kernel that provides texture and sweetness.
• Salt, Black Pepper: Essential seasonings for balanced taste.
• Chives: Fresh garnish for final presentation.

Smoked Salmon Chowder Cooking Instructions

Step 1: Sauté Aromatic Vegetables

• Onion
• Carrots
• Celery
• Garlic

Sprinkle salt and cook until vegetables become soft and translucent, releasing their delightful fragrance.

Step 2: Create Flavor Foundation

Dust flour over the sautéed vegetables, stirring carefully to coat each piece. Cook for two minutes to eliminate raw flour taste. Pour in wine and let it reduce slightly. Crush dried thyme between your fingers and add to the mixture, enhancing the depth of flavor.

Step 3: Build the Chowder Base

• Vegetable broth
• Cauliflower
• Potatoes

Simmer gently until potatoes become tender and easily pierced with a fork.

Step 4: Introduce Creamy Elements

Stir in corn and milk, allowing the chowder to reach a gentle simmer. Grind fresh black pepper over the surface for a subtle kick of warmth.

Step 5: Incorporate Smoked Salmon

Delicately break smoked salmon into soft flakes. Gently fold into the chowder, taking care not to break the salmon pieces too much.

Step 6: Serve and Garnish

Ladle the hot chowder into warm bowls. Sprinkle freshly chopped chives on top for a burst of color and mild onion flavor. Serve immediately while piping hot.

Cooking Tips for Smoked Salmon Chowder

• Boost Veggie Texture: Dice carrots, celery, and onions uniformly to ensure even cooking and consistent tender texture throughout the chowder.
• Prevent Flour Clumping: Sprinkle flour gradually and stir continuously to create a smooth roux without lumps, which helps thicken the soup evenly.
• Control Salmon Integrity: Gently fold salmon into the chowder at the end to maintain large, delicate flakes and prevent breaking the fish during cooking.
• Enhance Flavor Depth: Consider using white wine with good acidity to add complexity and brighten the overall taste of the chowder.
• Dairy-Free Alternative: Substitute milk with unsweetened coconut milk or vegetable broth for a lighter, lactose-free version that still provides creamy consistency.

Tips For Storing Creamy Smoked Salmon Chowder

• Store leftover chowder in an airtight container for up to 3 days. Cool completely before sealing to prevent bacterial growth.
• Pour cooled chowder into freezer-safe containers, leaving space for expansion. Freeze for maximum 2 months. Avoid freezing as salmon texture might change.
• Warm gently over medium-low heat, stirring occasionally. Add splash of milk or broth to restore creamy consistency and prevent scorching.
• Heat in short 30-second intervals, stirring between each burst. Watch carefully to prevent separation of cream and potential rubbery salmon texture.

Salmon Chowder Companion Picks

• Pair with Crisp White Wine: Select a bright, acidic Sauvignon Blanc or Pinot Grigio that cuts through the chowder's richness and complements the delicate salmon flavor.
• Create Crusty Bread Companion: Serve with a rustic sourdough or herbed focaccia, toasted and lightly buttered, to provide a crunchy textural contrast against the creamy soup.
• Match with Fresh Herb Salad: Prepare a light arugula salad with lemon vinaigrette, which offers a zesty, peppery note that balances the chowder's smooth and smoky profile.
• Enhance with Sparkling Water Twist: Opt for mineral water with a slice of lemon or cucumber to cleanse the palate between spoonfuls and highlight the soup's subtle seafood undertones.

Flavor Adjustments for Salmon Chowder

• Seafood Switch: Replace salmon with white fish like cod or halibut for a milder flavor profile.
• Vegetarian Comfort: Swap salmon with smoked tofu and use vegetable broth to create a plant-based chowder that maintains creamy richness.
• Low-Carb Alternative: Substitute potatoes with cauliflower florets and reduce corn to minimize carbohydrate content, creating a lighter version perfect for keto diets.
• Dairy-Free Option: Use coconut milk instead of regular milk and swap butter for olive oil to accommodate lactose-intolerant individuals while keeping the chowder's creamy texture.

FAQs

• Can I use canned salmon instead of fresh smoked salmon?

Yes, you can substitute canned salmon, but the flavor will be slightly different. Drain the canned salmon well and add it towards the end of cooking to maintain its texture.

• Is this chowder gluten-free?

No, the recipe uses flour as a thickener. To make it gluten-free, replace regular flour with cornstarch or a gluten-free flour blend. Be sure to mix the alternative thickener thoroughly to avoid lumps.

• How can I make the chowder more protein-rich?

Add extra protein by incorporating cooked shredded chicken, additional chunks of fish, or white beans. These ingredients blend well with the existing flavors and boost the nutritional value.

• What type of wine works best in this recipe?

A dry white wine like sauvignon blanc or pinot grigio works perfectly. The wine adds depth and complexity to the chowder’s flavor profile without overpowering the delicate salmon.

Creamy Smoked Salmon Chowder Recipe

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4.6 from 10 reviews

• Total Time: 1 hour 5 minutes
• Yield: 6 1x

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Description

Hearty coastal flavors dance in this Smoked Salmon Chowder, blending rich Atlantic salmon with velvety potatoes and sweet corn. Coastal comfort emerges in each spoonful, inviting coastal memories that warm souls during chilly evenings.

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Ingredients

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Main Ingredients:

• 8 ounces (226 grams) hot-smoked skinless salmon
• 3 cups (720 milliliters) low-sodium chicken broth
• 2 cups (480 milliliters) whole milk
• 12 ounces (340 grams) cauliflower, cut into wedges
• 3 small red potatoes, peeled and diced
• 1 cup (240 milliliters) frozen corn kernels

Vegetables and Aromatics:

• 1 medium yellow onion, diced
• 3 medium carrots, diced
• 3 large celery stalks, diced
• 2 garlic cloves, minced
• Chopped chives, for garnish

Seasonings and Other Ingredients:

• 2 tablespoons unsalted butter
• 2 teaspoons kosher salt
• 2 tablespoons all-purpose flour
• 1/2 cup white wine (Sauvignon Blanc recommended)
• 1 teaspoon dry thyme
• Freshly ground black pepper, to taste

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Instructions

1. Heat butter in a spacious stockpot, gently sautéing onions, carrots, celery, and minced garlic with a delicate seasoning of salt until vegetables soften and release their aromatic essence.
2. Dust vegetables with flour, creating a light coating that will help thicken the chowder, and toast briefly to eliminate raw flour taste. Deglaze the pan with wine, allowing the liquid to reduce and concentrate flavors, then introduce fragrant thyme.
3. Pour in rich broth along with diced cauliflower and cubed potatoes, allowing the mixture to simmer until root vegetables become tender and easily pierced with a fork.
4. Incorporate sweet corn kernels and creamy milk, bringing the chowder to a gentle, rolling simmer that creates a velvety texture without scorching the base.
5. Carefully fold delicate smoked salmon pieces into the chowder, using a light touch to maintain large, succulent flakes that showcase the fish’s delicate texture.
6. Ladle the steaming chowder into warm bowls, finishing with a sprinkle of freshly chopped chives for a bright, herbaceous garnish that adds visual appeal and subtle onion notes.

Notes

• Use fresh, high-quality smoked salmon for the most intense flavor profile and best texture in the chowder.
• If you’re watching calories, substitute half-and-half with low-fat milk or use a lighter cream alternative to reduce overall richness.
• Consider adding gluten-free flour or cornstarch as a replacement for wheat flour to make the recipe suitable for gluten-sensitive individuals.
• Prepare vegetables in uniform, small dice to ensure even cooking and consistent texture throughout the chowder.

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Category: Dinner, Appetizer
• Method: Sautéing
• Cuisine: American

Nutrition

• Serving Size: 6
• Calories: 405
• Sugar: 4 g
• Sodium: 680 mg
• Fat: 20 g
• Saturated Fat: 10 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 37 g
• Fiber: 4 g
• Protein: 21 g
• Cholesterol: 65 mg