Smoked Salmon Chowder Dish

This mildly rich smoked salmon chowder combines the savory flavors of seafood with a creamy base, perfectly seasoned with Old Bay. The balance of tender potatoes, smoky salmon, and aromatic herbs creates a comforting bowl that's both elegant and satisfying.

I first made this chowder during a rainy weekend when I was craving something both comforting and special. The combination of the smoky salmon with the creamy broth instantly became a family favorite, and we now rotate it into our dinner plans whenever the weather turns cool.

Ingredients

• Butter: creates the rich foundation for sautéing vegetables and building flavor
• Onion and celery: form the aromatic base that gives depth to the chowder
• Garlic: adds essential pungent notes that complement seafood beautifully
• Potatoes: provide hearty texture and natural thickening power
• Fennel seeds: contribute a subtle anise flavor that pairs perfectly with seafood
• Bay leaves and dried basil: add herbal complexity
• Diced tomatoes: bring acidity and color to balance the richness
• Fish stock: provides the authentic seafood flavor backbone; use homemade if possible
• Capers and brine: add briny brightness and depth
• Tomato paste: intensifies the umami and color
• Cream cheese: creates velvety texture without being too heavy
• Old Bay seasoning: delivers that classic seafood flavor profile
• Heavy cream or milk: adds richness and silky mouthfeel
• Hot smoked salmon: provides the star flavor; look for quality pieces
• Optional shrimp or shellfish: add textural contrast and additional seafood flavor

Step-by-Step Instructions

Sauté the Aromatics:

Heat butter in a large Dutch oven over medium high heat until melted and slightly foamy. Add diced onions and celery, stirring occasionally until they become soft and translucent, about 6 to 8 minutes. This foundational step builds the flavor base for the entire chowder.

Build the Soup Base:

Add minced garlic, diced potatoes, crushed fennel seeds, bay leaves, dried basil, drained diced tomatoes, stock, capers and their brine. Bring everything to a rolling simmer with bubbles consistently breaking the surface. Cover the pot, reduce heat to medium low, and let the flavors meld while the potatoes cook through, about 8 to 15 minutes depending on the size of your potato dice.

Create the Creamy Texture:

Once potatoes are fork tender, remove the lid and incorporate tomato paste, room temperature cream cheese, and Old Bay seasoning. Use a whisk to ensure the cream cheese fully integrates without leaving any lumps. The mixture should begin to take on a creamy consistency and a beautiful color.

Enrich with Dairy:

Pour in your choice of cream, milk, or half and half while maintaining a gentle simmer. Reduce heat to low and allow the chowder to warm through without boiling, which could cause the dairy to separate. The chowder will continue to thicken slightly as it heats.

Add the Seafood:

Just before serving, carefully fold in the flaked smoked salmon and optional shellfish if using. Allow to simmer very gently for only a few minutes, just enough to warm the salmon and cook through any raw seafood. Overheat and the salmon will become tough.

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The Old Bay seasoning is truly the secret weapon in this recipe. I once tried making this chowder without it, thinking the other spices would be enough, but it lacked that distinctive flavor that makes everyone ask for seconds. Now I keep an extra tin of Old Bay in my pantry specifically for this chowder.

Make Ahead and Storage

This chowder actually tastes even better the next day after the flavors have had time to meld. Store leftovers in an airtight container in the refrigerator for up to three days. When reheating, do so gently over low heat, stirring occasionally to prevent scorching. Avoid bringing the chowder to a full boil as this can cause the dairy to separate and give the salmon an unpleasant texture. If the chowder has thickened too much during storage, thin it with a splash of milk or stock until it reaches your desired consistency.

Ingredient Substitutions

The beauty of this chowder lies in its flexibility. If you cannot find hot smoked salmon, cold smoked salmon will work but add it at the very end and barely heat it through. For a more economical option, canned salmon can substitute in a pinch; just remove any bones and skin. No fish stock available? Clam juice makes an excellent substitute, or even chicken stock with a splash of fish sauce adds depth. Dairy alternatives like coconut milk or cashew cream work beautifully for those avoiding dairy, though they will add their own subtle flavor notes to the final dish.

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Serving Suggestions

Serve this chowder in wide, shallow bowls to showcase the beautiful chunks of salmon and vegetables. A crusty sourdough bread or oyster crackers make perfect accompaniments for dipping. For a complete meal, pair with a simple green salad dressed with lemon vinaigrette to cut through the richness. During summer months, I love serving this chowder with a glass of chilled Sauvignon Blanc or dry Riesling, while in winter, a light bodied Pinot Noir complements the smoky notes of the salmon.

Frequently Asked Questions

→ Can I substitute other fish for smoked salmon?

Yes, you can substitute smoked salmon with other types of fish such as smoked trout or even fresh salmon for a different but delicious taste.

→ How can I make the chowder thicker or thinner?

You can make it thicker by adding more cream or blending a portion of the soup. To thin it out, simply stir in more stock or milk.

→ What can I serve alongside smoked salmon chowder?

Smoked salmon chowder pairs wonderfully with crusty bread, oyster crackers, or a fresh green salad.

→ Can I make this chowder ahead of time?

Yes, you can prepare it in advance and reheat it gently over low heat. Add the flaked salmon just before serving for the best texture.

→ Is it possible to make this chowder dairy-free?

Yes, substitute the cream with coconut milk and use a dairy-free cream cheese alternative to make it dairy-free.