Smoked Salmon and Potato Chowder

This creamy chowder combines tender potatoes and smoky salmon for a comforting, flavorful meal that's perfect any time of year. Easy to make and packed with hearty ingredients, it's sure to become a family favorite.

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TIME1 hr 20 min

SERVINGS4

RATING5.0 / 5

01 / WHAT YOU NEED

Ingredients

10 slices bacon, chopped 2 large onions, finely chopped 4 stalks celery, finely chopped 3 carrots, finely chopped ½ cup water 6 cups fish stock salt to taste 1 ½ tablespoons ground black pepper 1 ½ tablespoons dried dill weed 8 red potatoes, cubed 1 cup butter 1 cup all-purpose flour 5 cups milk ¾ cup white wine (Optional) ¼ cup lemon juice 1 ½ pounds flaked or chopped smoked salmon 1 ½ cups frozen corn kernels

02 / HOW TO MAKE IT

Let's cook.

Step 1

Start by cooking the bacon in a large pot over medium heat. Let it cook for a few minutes so it releases some of its fat, then add the onions and celery. Keep stirring until the bacon is nice and crispy and the veggies have softened. Toss in the carrots, green onions, and parsley, then pour in the water and fish stock. Season everything with salt, pepper, and dill. Cover the pot and let it simmer gently for about 15 minutes, until the carrots are tender. Add the potatoes next and cook for another 20 minutes or until they’re soft.

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Step 2

While that’s cooking, melt the butter in a small pan over medium heat. Stir in the flour until it forms a smooth paste and cook it, stirring, until it turns a light brown. Add a splash of milk to loosen it up, then pour this mixture back into the pot with the veggies. Pour in the rest of the milk and stir well as the soup warms up.

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Step 3

Once the chowder has thickened a bit, stir in the white wine if you’re using it, followed by the lemon juice, smoked salmon, and corn. Heat everything through over medium heat, but don’t let it boil. When it’s hot and ready, ladle it into bowls and enjoy!

03 / EXTRA DETAILS

Good to know.

Cook's tip

- Use smoked salmon with good quality to get the best flavor.
- Don’t overcook the potatoes; they should be tender but still hold their shape.
- Stir the chowder gently at the end to keep the salmon flakes intact.

Why you’ll love it

This chowder is rich and comforting, blending smoky salmon with creamy potatoes for a perfect balance of flavors. It’s easy to make and warms you up on chilly days. The combination of textures makes every spoonful satisfying.

Serving ideas

Serve the chowder hot with crusty bread or oyster crackers on the side. A sprinkle of fresh dill or chives on top adds a fresh touch. Pair it with a light green salad for a complete meal.

Storage & leftovers

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove to prevent the seafood from becoming tough. Avoid freezing, as the texture of the potatoes and cream may change.