Description
Smoked Salmon Potato Chowder is a creamy, comforting soup packed with smoky salmon, tender potatoes, and fresh dill. This easy chowder recipe is perfect for a cozy dinner, ideal for chilly nights, and great for leftovers. A delicious one-pot meal your family will love.
Ingredients
2 tablespoons butter
1 small onion, diced
2 cloves garlic, minced
2 stalks celery, diced
1 medium carrot, diced
2 tablespoons all-purpose flour
2 cups chicken or vegetable broth
3 medium Yukon Gold potatoes, peeled and diced
1 cup milk
1 cup heavy cream
6 ounces smoked salmon, flaked
2 tablespoons fresh dill, chopped
salt, to taste
black pepper, to taste
Instructions
1. Melt butter in a large pot over medium heat and sauté onion, celery, and carrot for 5–7 minutes until softened.
2. Add garlic and stir for 30 seconds until fragrant.
3. Sprinkle flour over vegetables and stir for 1 minute to cook off raw taste.
4. Gradually pour in broth, stirring continuously to avoid lumps.
5. Add diced potatoes and bring to a gentle simmer. Cook uncovered for 12–15 minutes until tender.
6. Reduce heat and stir in milk and cream. Let it warm through without boiling.
7. Add flaked smoked salmon and chopped dill. Stir gently to combine.
8. Season with salt and pepper to taste.
9. Let the chowder rest for 5 minutes before serving for best flavor infusion.
Notes
Chowder can be made ahead and refrigerated for up to 3 days.
Use hot-smoked salmon for a firmer bite or cold-smoked for silky texture.
If freezing, do so before adding dairy. Add milk and cream when reheating.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 420
- Sugar: 5g
- Sodium: 750mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 75mg