Alaskan Smoked Salmon Chowder Recipe

Alaskan Smoked Salmon Chowder Recipe

Enjoy the rich and hearty flavors in this smoked salmon chowder recipe. This creamy and heartwarming chowder combines tender chunks of hot smoked salmon with a medley of fresh vegetables, all simmered in a savory broth.

Why This Recipe Works:

Flavors Galore: This Alaskan smoked salmon chowder recipe is seriously packed with so much flavor, that you won’t be able to get enough! The smoked salmon alone offers a robust flavor that goes well with the creamy and starchy potatoes and heavenly broth. Top it off with fresh dill and crispy bacon bits for extra texture and flavor!

Simple to Make: Surprisingly, homemade salmon chowder is simple to make at home. You can make your own hot smoked salmon if you have a smoker, or you can buy it at the store! Smoked salmon can be a little pricey, so I recommend smoking it at home if you can. If not, just remember that a little goes a long way! Once you have the salmon squared away, this chowder recipe takes just 30 minutes to whip up!

Alaskan Smoked Salmon Chowder in a large pot.

What Is Hot Smoked Salmon?

Hot smoked salmon is a type of salmon that is smoked at a higher temperature, so it is typically done more quickly and packed with smoky flavor! It results in perfectly flaky, cooked salmon. I love to make hot smoked salmon at home in my smoker. It takes some time but it is worth it!

If you make the hot smoked salmon at home like I do, I highly recommend using wild-caught Alaskan salmon for the best results! You can tell from the color that this salmon is packed with flavor. If you’re looking for an easy alternative try this recipe for shrimp bisque as well.

Hot smoked salmon on a cutting board next to bread and pickles.

Supplies Needed:

  • Dutch Oven

Ingredients:

  • Hot Smoked Salmon: Follow my hot smoked salmon recipe or you can buy it at the store! Definitely use hot smoked salmon here as opposed to cold smoked salmon for the best texture and taste.
  • Bacon: For crispy texture and loads of flavor!
  • Onion & Garlic: Onion and garlic add flavor and aroma.
  • Veggies: The veggies you will need are celery, carrots and leeks!
  • Red Potatoes: Diced red potatoes work great here. No need to peel them!
  • Chicken Stock: Or vegetable stock, if you are a pescatarian!
  • Whole Milk: Whole milk or half & half will give this chowder a creamy flavor!
  • Bay Leaves: For the most flavor, make sure your bay leaves are not expired!
  • Salt & Pepper: To taste.
  • Dried Thyme: For some extra herby flavor!
  • Dill: I love to garnish this salmon chowder with fresh dill since dill goes so well with all things seafood!
Ingredients needed for Alaskan Smoked Salmon Chowder Recipe

How To Make Alaskan Smoked Salmon Chowder:

  1. Brown the Bacon: In a large pot or Dutch oven, cook the chopped bacon over medium heat until it becomes crispy. Remove some of the bacon bits for garnish and leave a small amount in the pot for flavor.
  2. Add Veg: Add diced onion, carrots, celery, leeks, and minced garlic to the pot with the bacon and sauté until they become translucent. About 5-6 minutes. Then stir in the diced potatoes.
  3. Add Broth: Pour in the chicken or vegetable broth and add the bay leaves and dried thyme. Bring the mixture to a boil, then reduce the heat to a simmer. Cook until the vegetables are tender, usually about 15 to 20 minutes.
  4. Blend: Remove the bay leaves and use an immersion blender to partially puree the soup, leaving some chunks for texture. If you don’t have an immersion blender, you can transfer a portion of the soup to a blender, puree it, and then return it to the pot.
  5. Add Cream and salmon: Stir in the milk or half & half and flaked smoked salmon. Simmer for about 5-10 minutes, until the salmon is heated through.
  6. Season: Season the chowder with salt and pepper to taste.
  7. Serve: Serve the smoked salmon chowder hot, garnish with chopped fresh dill, green onions, and the reserved crispy bacon bits, and enjoy!
steps for making Alaskan smoked salmon chowder in side by side photos.

Frequently Asked Questions:

What is chowder?

Chowder is a type of soup that usually has a creamy base and is made with seafood, vegetables, and potatoes. The best chowders are those that have been thickened with the starch in the potatoes, so that is what I did in this recipe. There are all kinds of different chowders out there. This smoked salmon chowder recipe is popular in Seattle since salmon is abundant in the Pacific Northwest as well as Alaska.

Can I make this recipe ahead?

Definitely! You can make this salmon chowder recipe a day ahead of time to really allow the flavors to mold together!

How should I store smoked salmon chowder?

Store any leftover chowder in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove until heated through.

More Recipes To Try:

Alaskan Smoked Salmon Chowder Recipe

Alaskan Smoked Salmon Chowder Recipe

Enjoy the rich and hearty flavors in this smoked salmon chowder recipe. This creamy and heartwarming chowder combines tender chunks of hot smoked salmon with a medley of fresh vegetables, all simmered in a savory broth.
Print Pin Rate
Course: 30 minute meals, Appetizer, Main Course
Cuisine: American
Keyword: Alaskan Smoked Salmon Chowder Recipe
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 8 Servings
Calories: 187kcal
Author: Bon Appeteach

Equipment

Ingredients

  • 8 oz. Hot Smoked Salmon
  • 5 slices Bacon diced small
  • 1 small Yellow Onion diced small
  • 2 Carrots diced small
  • 2 Celery Stalks diced small
  • 2 small Leeks
  • 2 cloves Garlic minced
  • 1.5 cups Red Potatoes quarter size pieces, skin can stay on
  • 4 cups Chicken Stock
  • 1 cup Whole Milk or half and half
  • 2 Bay Leaves
  • 1 tsp Salt
  • 1 tsp Black Pepper
  • 1 tsp Dried Thyme
  • Fresh Dill Optional Garnish

Instructions

  • In a large pot, cook the chopped bacon over medium heat until it becomes crispy. Remove some of the bacon bits for garnish and leave a small amount in the pot for flavor.
  • Add diced onion, carrots, celery, leeks, and minced garlic to the pot with the bacon and sauté until they become translucent. About 5-6 minutes. Then stir in the diced potatoes.
  • Pour in the chicken or vegetable broth and add the bay leaves and dried thyme. Bring the mixture to a boil, then reduce the heat to a simmer. Cook until the vegetables are tender, usually about 15-20 minutes.
  • Remove the bay leaves and use an immersion blender to partially puree the soup, leaving some chunks for texture. If you don't have an immersion blender, you can transfer a portion of the soup to a blender, puree it, and then return it to the pot.
  • Stir in the heavy cream and flaked smoked salmon. Simmer for another 5-10 minutes, until the salmon is heated through.
  • Season the chowder with salt and pepper to taste.
  • Serve the smoked salmon chowder hot, garnished with chopped fresh dill, green onions, and the reserved crispy bacon bits.

Nutrition

Serving: 1cup | Calories: 187kcal | Carbohydrates: 14g | Protein: 12g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 23mg | Sodium: 806mg | Potassium: 424mg | Fiber: 1g | Sugar: 6g | Vitamin A: 3015IU | Vitamin C: 6mg | Calcium: 72mg | Iron: 1mg

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