For an even richer flavor, use a combination of chicken and fish broth. If you prefer a thicker chowder, you can mash some of the potatoes before adding the half-and-half. For a spicier kick, add a pinch of cayenne pepper along with the paprika. Smoked salmon can vary in saltiness. Taste the chowder before adding salt and adjust accordingly. Leftover chowder can be stored in the refrigerator for up to 3 days. Gently reheat over low heat, adding a splash of milk or broth if needed to thin it out.
Mimi's Smoked Salmon Chowder
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PREP TIME25 mins
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COOK TIME1 hrs 5 mins
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TOTAL TIME1 hrs 30 mins
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SERVING8 People
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VIEWS561
Indulge in the creamy embrace of this Smoked Salmon Chowder, a symphony of smoky salmon, tender potatoes, and aromatic herbs, simmered to perfection in a velvety broth. A comforting and elegant dish that's perfect for chilly evenings or a sophisticated lunch.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate21 g
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Cholesterol25 mg
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Fiber2 g
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Protein9 g
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Saturated Fat5 g
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Sodium562 mg
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Sugar2 g
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Fat10 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 10 mins In a large, heavy-bottomed stockpot or Dutch oven over medium-high heat, melt the butter with olive oil. Add the onion, garlic, and celery and cook, stirring occasionally, until the onion is translucent and softened, about 8-10 minutes.
02 Step
Recipe View 3 mins Sprinkle the flour over the vegetable mixture and stir continuously for 1-2 minutes to create a dry roux. This helps to thicken the chowder. Gradually whisk in the chicken broth, ensuring no lumps form. Stir until the mixture is slightly thickened. (2-3 minutes)
03 Step
Recipe View 15 mins Add the cubed potatoes, dill, tarragon, thyme, and paprika. Reduce the heat to medium, cover, and simmer gently until the potatoes are tender, about 15 minutes.
04 Step
Recipe View 10 mins Stir in the smoked salmon, white wine, lemon juice, hot sauce, salt, and pepper. Simmer over low heat, uncovered, for 10 minutes, allowing the flavors to meld.
05 Step
Recipe View 30 mins Gently stir in the half-and-half. Continue to simmer over very low heat for 30 minutes, stirring occasionally to prevent sticking. Be careful not to let the chowder boil after adding the half-and-half, as it can curdle. (30 minutes)
06 Step
Recipe View Serve hot, garnished with a sprig of fresh dill or a swirl of cream, if desired.
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Please Rate
Rashawn Gleason
Oct 7, 2024I made this for a dinner party and it was a huge hit! Everyone raved about the flavor and how comforting it was. I added a little extra hot sauce for a bit more kick.
Virgil Bruen
Feb 20, 2024I've tried many smoked salmon chowder recipes, but this one is by far the best! The instructions are clear and easy to follow, and the result is a restaurant-quality dish.
Adrain Marks
Dec 7, 2022Fantastic recipe! I used vegetable broth to keep it dairy-free and it was still incredibly delicious. I'll definitely be making this again.
Aurelie Harvey
Oct 1, 2022This chowder is absolutely divine! The smoky salmon flavor is perfectly balanced with the creamy broth and aromatic herbs. A definite keeper!