Monday, February 4, 2013

Smoked Salmon Chowder

Smoked Salmon Chowder recipe by Barefeet In The Kitchen
This creamy chowder base is flavored with a hint of bacon, carrots, onions, celery, garlic and wine. Thyme and dill are added along with the smoked salmon to create a memorable rich chowder. If you enjoy smoked salmon, you will love this chowder. If you aren't a fan of smoked salmon, I highly recommend this Baked Potato Soup for a creamy rich soup without any hint of seafood near it. Either one of these soups is a memorable first course or a full meal by itself depending on your mood.

With an abundance of salmon still in my freezer, it was time to find yet another use for it. We've eaten countless pounds of the smoked salmon on it's own. I've added the smoked salmon to pastas, potatoes and eggs. I've made Chipotle Salmon, Sweet and Spicy Salmon and Salmon with Mango, Black Bean and Corn Salsa. I've loved all of these dishes, but I'm always looking for more ideas. Do you have a favorite salmon recipe? I'd love to try it. Feel free to email it to me. If I love it, I'll share it here with my thanks!

Four years ago, my sisters and I met in Seattle for a getaway weekend. It was rainy and drizzling almost the entire time and we still had a fabulous three days. The food I remember most clearly of all was the clam chowder that we ate after spending the morning at Pike Place Market. This chowder reminded me of that day and as a result, I found myself smiling throughout the meal. It's definitely time for another sister trip!

Smoked Salmon Chowder
recipe adapted from Boundary Bay Brewery via Big Dude's Ramblings
Yield: 4 large or 8 small servings
(printable recipe)

2 slices bacon, chopped into 1/2" pieces
2 medium Yukon gold potatoes, peeled and diced into 1/2" pieces, about 2 cups worth
1 small yellow onion, diced small, about 1 cup
1 1/2 cups carrots, thinly sliced
1/2 cup celery, very thinly sliced
8 large cloves garlic, minced, about 2 tablespoons
1 cup clam juice
3/4 cup white wine
1 cup water, adjust as needed
3/4 teaspoon dried thyme
3 tablespoons flour, I used brown rice, but all-purpose will be fine as well
2 1/2 cups milk
1/2 cup heavy cream
1 1/2 teaspoons kosher salt, divided
3/4 teaspoon freshly cracked black pepper, divided
10-12 ounces hot smoked (flake) salmon, chopped bite size, about 1 1/2 cups
1 tablespoon fresh dill, chopped or 1 teaspoon dried dill

In the bottom of a large pot, over medium high heat, cook the bacon pieces. (Reserve a tablespoon or so of the cooked bacon to use as a topping, if you desire.) Add the onion, garlic, carrots and celery and toss to coat. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper and saute for 3-4 minutes, until the vegetables begin to soften. Add the thyme, potatoes, clam juice, wine and 1/2 cup water and bring to a boil.

Reduce the heat to medium and simmer until the potatoes are tender, about 15-20 minutes. If there isn't enough liquid in the pot, add another 1/2 cup of water as needed. Whisk together 1/2 cup milk and the flour and then add it to the pot. Allow it to simmer and thicken the soup for about 1-2 minutes.

Add the rest of the milk and the cream and taste the soup. Add another teaspoon of salt and 1/2 teaspoon of pepper, adjusting according to your own tastes. Bring to a very low simmer and add the salmon and the dill. Taste and adjust all seasonings as needed. Cook just a few minutes to warm the salmon. Serve warm. Enjoy!

Smoked Salmon Chowder recipe by Barefeet In The Kitchen

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ONE YEAR AGO TODAY: Winter Salad with Meyer Lemon Vinaigrette


  1. I think I'm making something similar to this next weekend, but I think yours sounds better!

  2. I love food memories... they are truly the best!! The chowder looks perfect for a cold and rainy day!!!

  3. Mary - this is absolutely beautiful. The photos (especially the one of you - so sweet!) are fantastic. You know I won't be able to quit thinking about this chowder until I have some. I love smoked salmon - so this is on my list!

  4. This looks luscious! I usually add a touch of tomato paste to salmon chowders, but yours has a beautiful pink tone without it. I have two sisters too, and you've reminded me that we need to get together as a group more often, sounds like a great time in Seattle :)

  5. Thanks for the mention Mary and yours looks excellent and glad you tried it. I went back and looked at my shot and yours is obviously heartier, which I like better so next time I'll use your version.

  6. I saw your post on Google+ and had to come and check this out, it looks great. Could you tell me if this is the hot smoked (or sometimes called flake) salmon (looks like it), or the cold smoked salmon. Thanks so much.

    1. This is hot smoked salmon. I'm not sure if the other would work in this soup. I will make a note on the recipe. Thanks, Nicole.

    2. Thanks, that's what I thought. :)

  7. I may actually have some salmon to make this! It looks like lots of flavour, lots of large chunks! My favourite type of chowder!

  8. This looks wonderful! I love salmon and wish my freezer was always full of it :) We love it grilled with some maple syrup, brown sugar, and blueberries, or just classic with butter, lemon, and a bit of garlic.

  9. I am always up for trying of good smoked salmon recipes and this one certainly would be on my to-do list! Brown rice is a healthier alternative to the white one, which is high in starch and perhaps a tad tastier!

  10. Good morning! I have featured this recipe on my blog for my weekly seafood round-up and have also linked this recipe to your original post so that my readers will be forwarded to your site. Thank you for allowing me to share and have a wonderful weekend. Here is the link:

  11. Loved this recipe....just shared on my blog.

  12. I made your Salmon Chowder recipe today. Yum!! Even the teen who doesn't like fish had two bowls.

  13. I made this today. It was absolutely delicious! Your recipes are consistently tasty so thank you!

  14. Best soup ever! Even my preschool son loved it and asked for seconds!!!

  15. I made this exactly to the recipe.... AMAZING!!! Absolutely delicious!


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