Smoked Salmon Chowder: A Creamy, Dreamy Recipe for Seafood Lovers

There’s nothing quite like a warm, comforting bowl of chowder on a chilly day. And when that chowder features the rich, smoky flavor of salmon, it elevates the experience to a whole new level. This smoked salmon chowder recipe is a hearty, creamy, and utterly delicious meal that’s surprisingly easy to make. Whether you’re a seasoned chef or a kitchen novice, you’ll be able to whip up a batch of this delectable chowder with confidence. Get ready to impress your family and friends with this crowd-pleasing dish!

Why Smoked Salmon Chowder?

Smoked salmon chowder offers a unique twist on the classic clam chowder or fish chowder. The smoked salmon adds a depth of flavor that’s both savory and slightly sweet, creating a complex and satisfying taste profile. Here’s why you should consider adding this recipe to your repertoire:

• Flavor Explosion: The combination of smoky salmon, creamy broth, and tender potatoes creates an explosion of flavors in every spoonful.
• Hearty and Filling: This chowder is packed with protein, healthy fats, and carbohydrates, making it a complete and satisfying meal.
• Easy to Make: Despite its impressive taste, this recipe requires minimal effort and readily available ingredients.
• Versatile: You can easily customize this chowder to your liking by adding different vegetables, herbs, or spices.
• Impressive: Smoked salmon chowder is a dish that’s sure to impress guests at dinner parties or special occasions.

The Star of the Show: Smoked Salmon

The quality of your smoked salmon will significantly impact the final taste of your chowder. Here’s what to look for when choosing smoked salmon:

• Type of Salmon: Different types of salmon offer varying levels of richness and flavor. King salmon (also known as Chinook) is the richest and most flavorful, while sockeye salmon has a vibrant red color and a slightly stronger taste. Coho salmon is a milder option that’s still delicious.
• Smoking Method: Hot-smoked salmon is cooked during the smoking process, resulting in a flaky texture and a bolder smoky flavor. Cold-smoked salmon is not cooked and has a smoother, silkier texture. For chowder, either hot-smoked or cold-smoked salmon can be used, depending on your preference. I usually prefer hot-smoked salmon for its robust flavor, which shines through the creamy broth.
• Ingredients: Check the ingredient list to ensure that the smoked salmon is made with high-quality ingredients and without artificial additives or preservatives.
• Appearance: Look for smoked salmon that has a vibrant color and a moist, slightly oily appearance. Avoid salmon that looks dry or discolored.

Ingredients for Smoked Salmon Chowder

Here’s a list of the ingredients you’ll need to make this delicious smoked salmon chowder:

• Smoked Salmon: 1 pound, skin removed and flaked
• Potatoes: 2 pounds, peeled and diced (Yukon Gold or Russet potatoes work well)
• Onion: 1 large, diced
• Celery: 2 stalks, diced
• Garlic: 2 cloves, minced
• Butter: 4 tablespoons
• All-Purpose Flour: 1/4 cup
• Chicken Broth: 4 cups (or fish broth for a more intense seafood flavor)
• Heavy Cream: 1 cup
• Milk: 1 cup (whole milk is recommended for richness)
• Fresh Dill: 2 tablespoons, chopped (plus more for garnish)
• Lemon Juice: 1 tablespoon
• Salt and Pepper: To taste
• Optional Ingredients: Corn kernels, bacon bits, chives, hot sauce

Step-by-Step Instructions

Now, let’s get to the fun part: making the chowder! Follow these step-by-step instructions for a perfect bowl of smoked salmon chowder every time:

Step 1: Prepare the Vegetables

Peel and dice the potatoes into bite-sized pieces (about 1/2 inch cubes). Dice the onion and celery. Mince the garlic. Having all your vegetables prepped and ready to go will make the cooking process smoother.

Step 2: Sauté the Aromatics

In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onion and celery and sauté for about 5-7 minutes, or until softened and translucent. Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic, as it can become bitter.

Step 3: Create a Roux

Sprinkle the all-purpose flour over the sautéed vegetables. Cook for 1-2 minutes, stirring constantly, until the flour is fully incorporated and forms a smooth paste. This mixture is called a roux, and it will help to thicken the chowder. Cooking the flour removes the raw flour taste.

Step 4: Add the Broth and Potatoes

Slowly pour in the chicken broth (or fish broth), whisking constantly to prevent lumps from forming. Add the diced potatoes and bring the mixture to a simmer. Reduce the heat to low, cover the pot, and cook for 15-20 minutes, or until the potatoes are tender.

Step 5: Add the Dairy

Once the potatoes are tender, stir in the heavy cream and milk. Heat gently over low heat, being careful not to boil the chowder. Boiling can cause the cream to curdle.

Step 6: Incorporate the Smoked Salmon and Dill

Gently fold in the flaked smoked salmon and chopped fresh dill. Heat through for a few minutes, until the salmon is warmed. Avoid overcooking the salmon, as it can become dry and tough. The residual heat from the chowder will be sufficient to warm it through.

Step 7: Season to Taste

Season the chowder with salt and pepper to taste. Add a squeeze of lemon juice for brightness. Taste and adjust the seasonings as needed. Remember that smoked salmon can be quite salty, so start with a small amount of salt and add more if necessary.

Step 8: Serve and Garnish

Ladle the smoked salmon chowder into bowls and garnish with fresh dill, a sprinkle of black pepper, and a drizzle of olive oil (optional). You can also add a dollop of sour cream or crème fraîche for extra richness.

Tips and Variations

Here are some tips and variations to help you customize your smoked salmon chowder:

• Add Corn: Stir in a cup of frozen or fresh corn kernels during the last few minutes of cooking for added sweetness and texture.
• Include Bacon: Cook and crumble some bacon and add it to the chowder for extra smoky flavor.
• Spice it Up: Add a dash of hot sauce or a pinch of red pepper flakes for a little heat.
• Use Different Herbs: Experiment with different herbs, such as thyme, chives, or parsley, to create different flavor profiles.
• Make it Gluten-Free: Use a gluten-free flour blend to make the roux for a gluten-free version of the chowder.
• Thicken it Further: If you prefer a thicker chowder, you can blend a small portion of the chowder with an immersion blender or in a regular blender and then stir it back into the pot. Be careful not to over-blend, as this can make the chowder gummy.
• Add Other Seafood: Enhance the seafood flavor by adding other types of seafood, such as shrimp, crab, or clams.
• Use Vegetable Broth: For a vegetarian option (without chicken or fish), use vegetable broth and omit the smoked salmon (or substitute with smoked tofu for a smoky element).
• Make it Ahead: This chowder can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently over low heat before serving. The flavors will actually meld together and improve over time.

Serving Suggestions

Smoked salmon chowder is a complete meal on its own, but it can also be served with a variety of accompaniments:

• Crusty Bread: Serve with a slice of crusty bread for dipping into the creamy broth. Sourdough or French bread are excellent choices.
• Salad: Pair the chowder with a light green salad to balance the richness.
• Oyster Crackers: These classic crackers are a perfect addition to any chowder.
• Grilled Cheese Sandwich: For a truly comforting meal, serve the chowder with a grilled cheese sandwich.

Nutritional Information (Approximate)

(Based on one serving, recipe yields approximately 6 servings)

• Calories: 450-550
• Protein: 25-35g
• Fat: 30-40g
• Carbohydrates: 20-30g

Note: Nutritional information is an estimate and may vary depending on the specific ingredients used.

Frequently Asked Questions (FAQ)

Here are some frequently asked questions about making smoked salmon chowder:

Q: Can I use frozen smoked salmon?
A: Yes, you can use frozen smoked salmon. Just make sure to thaw it completely before adding it to the chowder.

Q: Can I make this chowder dairy-free?
A: Yes, you can make this chowder dairy-free by substituting the heavy cream and milk with coconut milk or cashew cream. You may also need to adjust the seasoning to taste.

Q: Can I freeze smoked salmon chowder?
A: While you can technically freeze it, the texture of the potatoes and cream may change slightly upon thawing. The chowder might become a bit grainy. If you do freeze it, it is best to use it within 2 months and reheat it gently.

Q: My chowder is too thin. How can I thicken it?
A: You can thicken the chowder by blending a small portion of it (as mentioned above) or by adding a cornstarch slurry (mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and then stir it into the chowder). Cook for a few minutes until thickened.

Q: My chowder is too salty. What can I do?
A: If your chowder is too salty, you can try adding a small amount of sugar or lemon juice to balance the flavors. You can also add more broth or potatoes to dilute the saltiness.

Q: What kind of potatoes are best for chowder?
A: Yukon Gold potatoes and Russet potatoes are both good choices for chowder. Yukon Gold potatoes have a creamy texture and hold their shape well, while Russet potatoes are more starchy and will thicken the chowder slightly.

Conclusion

This smoked salmon chowder recipe is a guaranteed crowd-pleaser. It’s a delicious and satisfying meal that’s perfect for any occasion. With its creamy texture, smoky flavor, and hearty ingredients, this chowder is sure to become a family favorite. So, gather your ingredients, follow the instructions, and get ready to enjoy a bowl of pure comfort!