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Smoked salmon chowder is rich, velvety, and full of flavor. The base starts with a mix of vegetables then leans into a rich depth with smoked salmon and a splash of white wine.
Unlike thinner seafood soups, this one is creamy but light, with chunks of tender potato and pops of red pepper. A swirl of cream and a finish of lemon and dill add brightness.
Here’s Why This Recipe Works
Smoked salmon adds bold flavor fast: No long simmering needed. The salmon adds deep, smoky richness without any fuss.
Creamy but not heavy: Just enough flour for body, and a measured pour of cream keeps things lush without going gloopy.
Layered aromatics: Onion, garlic, carrot, celery, and bell pepper build a flavorful base before the broth even hits the pot.
Balanced finish: A little lemon and dill at the end lift the whole chowder and cut the richness just right.
Recipe Tips
Don’t skip the flour step: It thickens the broth and gives the chowder that classic velvety texture.
Use dry white wine: Something crisp, like sauvignon blanc or pinot grigio. Skip the sweet stuff, it throws off the balance.
Simmer gently after adding cream: Boiling can curdle it. Keep it low and slow for a smooth finish.
Cut potatoes evenly: Aim for ½-inch cubes so they cook at the same rate and hold their shape.
Finish with fresh dill: It plays perfectly with the smoky salmon and adds a clean, herbal note at the end.
If you’ve got extra salmon, try it in this Smoked Salmon Spread or go fancy with a weekend brunch of Smoked Salmon Eggs Benedict
Ingredient Notes
Smoked salmon: Look for hot-smoked (not lox or cold-smoked). It should be firm, flaky, and deeply savory. If you want to make your own, see my Traeger smoked salmon recipe.
Potatoes: Yukon Golds hold their shape and add creaminess without turning to mush. Russets will work in a pinch but may break down more.
Broth or clam juice: Chicken broth is mild and pantry-friendly. Clam juice adds extra seafood flavor if you want to lean that way.
White wine: Dry wine is key. Avoid anything labeled “cooking wine.”
Chili powder: Adds subtle warmth, not heat. You won’t taste it outright, but it deepens the flavor in the background.
Heavy cream: This is what gives the chowder its body and richness. Don’t swap in milk, it won’t have the same texture.
Parmesan: Just a small amount adds savory depth and umami. Grate it fresh if you can.
Lemon juice and dill: Essential for balance. The lemon cuts through the richness, and dill brings a fresh, clean finish.
If you’re starting with a whole side of salmon, consider curing your own with this easy Salmon Gravlax.
Smoked Salmon Chowder
This smoked salmon chowder hits all the right notes; smoky, creamy, bright, and deeply satisfying. It’s a smart, cozy bowl that comes together with pantry staples and one good piece of fish. Serve it with some homemade garlic bread.
If you have extra smoked salmon, make my Smoked Salmon Bruschetta.
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Smoked Salmon Chowder
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Ingredients
- 3-4 tablespoons olive oil
- 1 onion, chopped
- 1 to 2 stalks celery, chopped
- 1 to 2 large carrots, chopped
- 1 red bell pepper, cored, seeded, and chopped
- 2 garlic cloves, minced
- ⅓ cup all-purpose flour
- 1 teaspoon chili powder
- 2½ cups chicken broth, or clam juice
- ½ cup dry white wine
- 3 Yukon Gold potatoes, cut into ½-inch pieces
- 1 cup heavy cream
- Kosher salt
- ground black pepper
- 8 ounces smoked salmon, flaked
- ¼ cup grated Parmesan cheese
- 1 tablespoon fresh lemon juice
- 2 to 3 sprigs Fresh dill, for garnish
Instructions
- Heat oil in a large saucepan over medium-high heat. Add the onions, celery, carrots, pepper, and garlic, cook until softened, about 5 minutes.
- Whisk in the flour and chili powder and cook for 1 minute.
- Slowly add in the clam juice (or chicken broth) and the wine, whisking until the liquid is smooth. Add the potatoes, bring to a boil then reduce to low and simmer, stirring occasionally, until the potatoes are tender, about 25-30 minutes.
- Add the cream and season to taste with salt and pepper. Stir in the salmon, Parmesan and lemon. Serve hot garnished with additional flakes of salmon and dill.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
I love this idea of matching smoky salmon with delicious creamy chowder, yum!! I am bookmarking this – it looks and sounds AMAZING! Thanks so much for sharing.
Thanks Katerina, I hope you enjoy this, thanks for the comment.
The chowder made with smoked salmon must have tasted amazingly delicious!
Thank you, Angie…it was!
I’ve never had smoked salmon in a chowder. Like the idea — its intense flavor should shine in a dish like this. Neat recipe — thanks. And hope your holidays were wonderful!
Thanks John, it is definitely a great flavor in chowder. Hope you had a great holiday as well.