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.

Course 30 minute meals, Appetizer, Main Course

Cuisine American

Keyword Alaskan Smoked Salmon Chowder Recipe

Prep Time 10

Cook Time 20

Servings Servings

Calories 187kcal

Author Bon Appeteach

Equipment

Dutch Oven

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