Smoked salmon chowder is the ultimate comfort food, perfect for a chilly evening. Pair it with a slice of crusty bread and maybe even a side of crispy bacon. You’ll turn an ordinary meal into something special. Even picky eaters will be asking for seconds. It’s that good!
Why settle for canned versions when you can make it yourself? With simple ingredients like fresh vegetables, smoked salmon, and cream, this chowder comes together easily. It’s indulgent but not complicated, providing a warm, comforting dish ready whenever you want.
Creamy or Light—Which is Better?
When it comes to smoked salmon chowder, I love having options. Some days, I’m all in for that rich, creamy texture that feels indulgent and special. Other times, I prefer something a bit lighter but still comforting. What I appreciate most is being able to tailor it based on what I’m craving that day.
- Heavy Cream: When I’m in the mood for something rich and luxurious, I reach for heavy cream. It adds a velvety texture that coats every spoonful, making the chowder feel indulgent. The cream, combined with the starch released by the potatoes as they cook, naturally thickens the soup. This combination creates a creamy, full-bodied base that’s perfect when I want a dish that feels extra comforting and satisfying.
- Half-and-Half or Whole Milk: On days when I want to keep things lighter but still enjoy a creamy chowder, I’ll opt for half-and-half or whole milk. Both provide a smooth, luscious texture without the extra heaviness of heavy cream. The potatoes do much of the work here, releasing starch that helps thicken the soup and keeps it hearty without needing extra fat. This is my go-to for a more everyday chowder that feels cozy but doesn’t weigh me down.
Why Potatoes Matter
Potatoes play a key role in giving chowder its thick, satisfying consistency. As they cook, they release starch, which acts as a natural thickener for the broth. Depending on the variety of potatoes, the texture can vary:
- Yukon Gold or Red Potatoes: These potatoes hold their shape well, so I like to use them when I want tender, bite-sized pieces in the chowder. They add both texture and subtle creaminess without falling apart.
- Russet Potatoes: When I’m looking for a smoother, thicker chowder, I go for Russets. They break down more easily, making the chowder naturally thicker and creamier. Sometimes, I even mash a few pieces into the broth to enhance the texture.
Blending a portion of the cooked potatoes is another trick I use when I want an extra smooth and creamy finish without adding more dairy. This method works especially well if I’m aiming for a lighter version with whole milk or half-and-half.
So, which is better?
It really depends on what I’m in the mood for. If I’m after something rich and decadent, I’ll reach for heavy cream—it transforms the chowder into an indulgent, restaurant-quality dish. But when I want a lighter, everyday meal, I prefer using half-and-half or whole milk. The chowder still delivers that creamy goodness, but with a lighter touch that feels just right for a simple, cozy dinner.
Elevate with More Seafood
If you want to take this chowder up a notch, why not add a variety of seafood? Shrimp, clams, or even crab meat can bring a whole new layer of flavor. Mussels are also a fantastic choice, adding that briny punch. Just be sure to discard any that stay closed after cooking—they aren’t safe to eat.
What Vegetables to Use for Chowder?
When I make chowder, I love starting with the classic vegetables that never fail:
- Celery: It adds a nice crunch and a fresh flavor.
- Carrots: These bring a bit of sweetness that balances the richness of the soup.
- Corn: I toss in some corn for a pop of color and texture. Plus, who doesn’t love the little bursts of sweetness it adds?
But sometimes, I want to shake things up and make the chowder my own. That’s when I start experimenting with different veggies:
- Leeks: These are a personal favorite of mine. I love how their mild onion flavor blends perfectly into the creamy broth.
- Parsnips: When I’m craving something earthy and slightly sweet, parsnips are my go-to.
- Fennel: This one’s a bit more adventurous, but I’ve found that its light licorice flavor can really elevate the whole dish.
There was one time I threw in fennel just because I had it in the fridge and didn’t want it to go to waste. To my surprise, it gave the chowder a whole new dimension, and I’ve been hooked ever since!
If I want to pack in more greens, I usually add spinach or kale. But I’ve learned from experience that it’s best to add them near the end of cooking, so they don’t wilt too much and lose their bright color. I’ve overcooked them before, and trust me, they turn mushy fast.
Gluten-Free Options
If gluten is a concern, don’t worry—you can still enjoy this chowder! You can thicken it with cornstarch or a gluten-free flour blend. Or, for a more natural approach, blend a portion of the cooked potatoes and stir it back into the pot to create that creamy consistency without needing any flour at all.
What Herbs Do I Use for Smoked Salmon Chowder?
I’ve found that using the right herbs can really take my smoked salmon chowder to another level. They add a burst of freshness and balance the richness of the creamy base. Here are my favorites:
- Dill: This is always my top choice for smoked salmon chowder. It’s like they’re made for each other! The smoky flavor of the salmon pairs perfectly with the bright, herbal taste of dill. I always add it right at the end for the best flavor.
- Parsley: I love how fresh parsley brightens up the whole chowder. It gives the dish a clean, vibrant flavor that’s especially nice when I’m serving this on a chilly evening.
- Thyme: A little thyme goes a long way. It adds a gentle warmth and depth to the chowder that complements the salmon without taking over. One time, I used fresh thyme from my garden, and it made the chowder even more fragrant—such a small thing but it made a big difference!
My Final Touches and Flavor Boosters
Since smoked salmon can be quite salty, I always taste the chowder as I go. I adjust the seasoning little by little to keep the flavors balanced. And if it feels a bit too rich, a squeeze of lemon works wonders—it cuts through the creaminess and freshens everything up. The dill, parsley, or thyme I add at the end brings a lovely burst of flavor, really lifting the whole dish. For me, the fresh herbs are what make this chowder special every time I make it!
Step-by-Step Guide to Making Smoked Salmon Chowder
Making smoked salmon chowder is simpler than you might think. Here’s how:
- Cook Bacon: Start by frying bacon until crispy. Set it aside, and drain the excess fat.
- Sauté Aromatics: In the same pot, sauté chopped onions and garlic in butter until soft and fragrant.
- Add Veggies: Stir in celery, corn, and carrots for extra texture and sweetness. Cook for a few minutes.
- Thicken the Base: Sprinkle flour over the veggies, stirring to coat everything evenly. This will help thicken the chowder.
- Simmer Potatoes: Add diced potatoes and bay leaves, followed by water or broth. Bring to a boil, then simmer until the potatoes are tender.
- Add Cream & Salmon: Stir in heavy cream for that rich, velvety texture, and then gently fold in your smoked salmon slices.
- Optional Seafood: Want to add more seafood? Now’s the time to toss in mussels, shrimp, or clams. Cook until they’re done (discard any unopened mussels).
- Season & Serve: Taste the chowder and adjust the seasoning with salt and pepper, but be careful—smoked salmon is already quite salty. Top it off with crispy bacon and fresh herbs like dill or parsley, and serve hot.
How to Serve Smoked Salmon Chowder and What to Pair It With
When it’s time to serve smoked salmon chowder, I like to keep things cozy and inviting. Here’s how I usually serve it to make it feel like a special meal:
How to Serve:
- Warm Bowls: I always serve the chowder in warm bowls to keep it nice and hot. If I’m feeling extra fancy, I’ll use my ceramic bowls, which hold heat well and make the chowder look even more comforting.
- Garnish with Fresh Herbs: A sprinkle of fresh dill or parsley on top not only adds flavor but also makes the chowder look beautiful. Sometimes, I add a little extra crispy bacon on top for a salty, crunchy finish.
- Lemon Wedges: I often serve lemon wedges on the side. A squeeze of fresh lemon brightens up the flavors, especially if the chowder feels a bit too rich.
What to Pair It With:
- Crusty Bread: I love pairing chowder with a warm slice of crusty bread or a baguette. It’s perfect for dipping into the creamy soup, soaking up all those delicious flavors.
- Side Salad: If I’m looking to balance the richness of the chowder, I’ll serve a simple green salad with a light vinaigrette. The fresh, crisp greens are a great contrast to the creamy chowder.
- Roasted Vegetables: Sometimes I roast some veggies like asparagus or Brussels sprouts as a side. The slight char from roasting pairs well with the smokiness of the salmon.
- White Wine: If I’m having this for dinner with friends or family, I’ll open a bottle of crisp white wine. A sauvignon blanc or pinot grigio works beautifully with the flavors of the smoked salmon.
This is how I love to serve my smoked salmon chowder—warm, hearty, and paired with simple, tasty sides that complement the richness of the dish.
Smoked Salmon Chowder
Ingredients
- 75g smoked salmon, sliced into small pieces
- 1/2 medium onion, finely chopped
- 1/2 cup corn kernels (fresh or frozen)
- 2 cloves garlic, minced
- 2 strips bacon, chopped
- 1 bay leaf
- 1 large potato, peeled and diced
- 2 celery stalk, diced
- 1/2 cup heavy cream
- 1 carrot, diced
- 1 cup mussel broth (or fish stock)
- 5-6 fresh mussels (optional)
- 1 tbsp all-purpose flour
- 1 tbsp butter
- 2 cups water (or enough to cover the vegetables)
- Salt and pepper, to taste
- Fresh thyme or parsley
Instructions
- In a medium pot, cook the chopped bacon over medium heat until crispy. Remove the bacon and set it aside, draining any excess fat from the pot.
- Add butter to the same pot, then sauté the onion and garlic until softened and fragrant.
- Stir in the diced celery, carrots, and corn. Cook for 2-3 minutes until the vegetables begin to soften.
- Sprinkle the flour over the vegetables and stir to coat them evenly.
- Add the diced potato, bay leaf, and mussel broth (or fish stock). Add water as needed to cover the vegetables. Bring the mixture to a boil, then reduce heat and let it simmer until the potatoes are tender, about 10-15 minutes.
- Stir in the heavy cream and smoked salmon slices. Simmer for an additional 5 minutes, letting the flavors meld.
- If using mussels, add them to the pot during the last 3-4 minutes of cooking. Cover and cook until the mussels open. Discard any that don’t open.
- Season with salt, pepper, and garnish with fresh thyme or parsley if desired. Serve hot with the reserved crispy bacon sprinkled on top.
Notes
- If you prefer a thicker chowder, mash some of the potatoes directly in the pot or blend a small portion of the soup and stir it back in. If it’s too thick, add a bit more broth or water.
- Smoked salmon is already cooked, so add it near the end of cooking to avoid overcooking, which could make it tough and dry.
- Reserve a few crispy bacon bits to sprinkle on top right before serving. The crunchy texture complements the creamy chowder beautifully.
