Smoked Salmon Chowder
Creamy and comforting smoked salmon chowder. This pacific northwest dish is made with potatoes, veggies, cream cheese, and of course all the flavors of smoked salmon. This is pure comfort in a bowl.
Servings: 6 People
Calories: 328kcal
Equipment
Ingredients
- 1 tablespoon Olive Oil
- 1 Medium Yellow Onion diced
- 4-5 Celery Ribs diced
- 2 pounds Yukon Gold Potatoes diced into small ½" cubes
- 2 tablespoon Butter
- ¼ Cup All Purpose Flour
- 4 Cup Vegetable or Seafood Stock
- 1 Cup Half and Half Or heavy cream
- 1 14.5 oz Canned Crushed Tomatoes
- 1 teaspoon Kosher Salt
- 1 teaspoon Dried Basil
- 1 teaspoon Dried Parsley
- 1 teaspoon Dried Dill
- ½ teaspoon Smoked Paprika
- 4 oz Cream Cheese Softened
- *8 oz Hot Smoked Salmon Broken into pieces, see notes below
Instructions
- Break up the smoked salmon into bite-size pieces, and set them aside.
- Warm up a large dutch oven or other soup pot over medium heat.
- Add olive oil. Allow to warm up.
- Add diced onions and start to sautee until soft and translucent. About 5 minutes.
- Step 5: Add celery and continue to cook until soft. About another 5 minutes.
- Add garlic and cook for 30 seconds.
- Add diced potatoes and stir to coat.
- Add butter. Once melted stir to coat all the veggies and potatoes.
- Add flour and stir well. It will start to get really thick. Cook for 2 minutes or until all the flour is cooked through. We do not want raw chunks of flour.
- Slowly pour in the vegetable stock and half and half, stirring and scraping the bottom of the pot with a wooden spoon until fully incorporated.
- Add crushed tomatoes and all the spices.
- Bring to a gentle boil and reduce to a simmer. Allow to simmer for 20 minutes or until the potatoes are nice and soft. Stir frequently.
- Break up the cream cheese into chunks and add to the soup. Continue to cook and stir until it is fully melted and incorporated. The soup should really start to thicken up.
- Add the pieces of smoked salmon and cook for just a couple more minutes.
- Serve and enjoy!
Notes
*Hot Smoked Salmon:
This does not mean the salmon is spicy and refers to how the salmon was prepared. Cold smoked salmon we cooked at 90 degrees Fahrenheit and hot smoked salmon was cooked at 190 and above. It typically will be darker in color, provide more flavor, and will hold up better. It should say on the packaging if it is a cold or hot smoked salmon.
Storage
This soup will keep well in an air-tight container in the refrigerator for up to 3 days. In fact, I highly recommend making it the day before as it gets even better the next day.
How to reheat smoked salmon chowder?
Stovetop: The best way to reheat soup is to warm it slowly in a pot or dutch oven over medium heat stirring often.
Microwave: Place soup in a microwave-safe bowl and run for 1 minute at a time, stirring after each minute. Repeat the process until it has reached your desired temperature.
Does smoked salmon chowder freeze well?
Because this soup is cream-based and has cream cheese it will not hold up well to freezing. When dairy freezes it can separate during the thawing process and lose a lot of its consistency.
Nutrition
Calories: 328kcal | Carbohydrates: 40g | Protein: 10g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 33mg | Sodium: 1038mg | Potassium: 911mg | Fiber: 4g | Sugar: 7g | Vitamin A: 512IU | Vitamin C: 32mg | Calcium: 152mg | Iron: 2mg