Smoked salmon chowder is the ultimate comfort food that brings the taste of the Pacific Northwest right to your kitchen. Picture a steaming bowl of rich, creamy smoked salmon chowder—Seattle’s legendary comfort food. With silky potatoes, savory smoked salmon, and a hint of dill and lemon, this smoked salmon chowder recipe is the perfect winter soup recipe for chilly nights or a taste of the Pacific Northwest at home.
Why You’ll Love This Smoked Salmon Chowder
This creamy smoked salmon chowder delivers restaurant-quality flavors with homemade simplicity. The combination of hot smoked salmon chowder with creamy potatoes and fresh dill creates a balanced dish that’s both elegant and comforting. Whether you’re looking for an impressive dinner party starter or a cozy weeknight meal, this easy salmon chowder adapts perfectly to any occasion. If you enjoy seafood chowder recipe options, you might also love our Yuzu Glazed Salmon Recipe or Miso Salmon Recipe for more Pacific Northwest chowder inspiration.
Main Ingredients for Smoked Salmon Chowder
| Ingredient | Amount | Purpose & Substitutions |
|---|---|---|
| Butter | 3 tbsp | Rich base; olive oil or bacon fat |
| Yellow onion | 1 medium (diced) | Aromatic base; shallots or leeks |
| Celery | 2 ribs (diced) | Flavor foundation; fennel bulb |
| Carrot (optional) | 1 (diced) | Sweetness and color; parsnips |
| Garlic cloves | 5 (minced) | Aromatic depth; garlic powder |
| Potatoes (Yukon/russet) | 1 lb (diced) | Heartiness; sweet potatoes |
| Capers with brine | 2 tbsp | Briny contrast; chopped pickles |
| Fennel seed (optional) | ½ tsp | Anise flavor; omit if preferred |
| Bay leaves | 2 | Aromatic herb; thyme sprigs |
| Seafood/chicken stock | 4 cups | Liquid base; vegetable broth |
| Cream cheese | 8 oz | Creamy base; Greek yogurt |
| Heavy cream or whole milk | 1 cup | Richness; half-and-half |
| Lemon juice | 1 tbsp | Bright acidity; white wine vinegar |
| Hot smoked salmon | 8-12 oz (flaked) | Protein base; cold smoked salmon |
| Fresh dill | 3 tbsp (plus garnish) | Herbal freshness; parsley or tarragon |
Best Smoked Salmon Chowder Recipe (Stovetop, Instant Pot or Slow Cooker)
Step 1: Sauté Aromatics
Melt butter in a Dutch oven over medium heat. Add onion, celery, and carrot if using. Cook for 6 minutes until softened but not browned. Add garlic and cook 1 minute until fragrant, being careful not to burn it. This foundation creates the flavor base for your smoked salmon chowder.
Step 2: Add Potatoes, Stock & Spices
Add diced potatoes, capers with their brine, fennel seed (if using), bay leaves, and stock. Bring to a simmer and cook 12-15 minutes until potatoes are tender but not falling apart. The potatoes should be easily pierced with a fork but still hold their shape in the finished salmon chowder with potatoes.
Step 3: Create Creamy Base
Reduce heat to low and stir in cream cheese until completely melted and the smoked salmon cream cheese chowder base is smooth. Add cream and lemon juice, warming through but not boiling to prevent curdling. The gentle heat ensures your creamy smoked salmon chowder maintains its velvety texture.
Step 4: Finish with Salmon & Herbs
Remove from heat and gently fold in flaked smoked salmon and fresh dill. Taste and season with salt, pepper, extra lemon juice, or hot sauce as desired. The residual heat will warm the salmon without overcooking it, preserving its delicate texture in this chowder with dill and salmon.
Serve this delicious smoked salmon chowder hot, garnished with additional fresh dill. Pair with crusty sourdough bread for the ultimate comfort meal. This easy salmon chowder is perfect for busy weeknights or elegant entertaining.
Alternative Cooking Methods
Instant Pot: Use sauté function for Step 1, then add all ingredients except cream, cream cheese, salmon, and dill. Pressure cook 4 minutes, quick release, then proceed with Steps 3-4. This method creates a quick hot smoked salmon chowder perfect for busy days.
Slow Cooker: Sauté aromatics on stovetop, then transfer to slow cooker with potatoes, stock, and spices. Cook on low 4-6 hours, then finish with remaining ingredients. Ideal for making smoked salmon lunch recipes ahead of time.
Smoked Salmon Chowder Recipe Variations & Customizations
| Variation | Ingredients to Change/Add | Flavor Profile |
|---|---|---|
| Seattle-Style Smoked Salmon Chowder | Add 1 cup corn kernels, use Pacific salmon | Sweet, coastal, authentic Northwest |
| Salmon Corn Chowder | Add 2 cups sweet corn, use smoked paprika | Sweet, smoky, colorful presentation |
| Smoked Salmon Cream Cheese Chowder | Increase cream cheese to 12 oz, add chives | Extra creamy, tangy, rich texture |
| Healthy Smoked Salmon Chowder | Use Greek yogurt, add spinach, reduce cream | Lighter, nutrient-dense, fresh flavors |
| Smoked Salmon Vegetable Chowder | Add zucchini, bell peppers, mushrooms, peas | Garden-fresh, colorful, extra hearty |
| Fish Chowder with Salmon | Mix salmon with white fish, add thyme | Classic New England-style, versatile |
| Salmon Potato Chowder | Double potatoes, add leeks, use russets | Hearty, comforting, potato-forward |
This versatile smoked salmon chowder recipe adapts beautifully to different regional styles and dietary preferences. For more soup inspiration, explore our complete Soup Recipes Collection featuring comforting classics like Homemade Chicken Noodle Soup and Hearty Beef Stew. Whether you’re making this as a quick weeknight dinner or special occasion meal, this best salmon chowder delivers exceptional flavor every time.
Nutrition Information (per 1.5 cup serving)
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calories | 410 kcal | 21% |
| Total Carbohydrates | 23g | 8% |
| Dietary Fiber | 3g | 11% |
| Sugars | 6g | 12% |
| Protein | 20g | 40% |
| Total Fat | 27g | 35% |
| Saturated Fat | 15g | 75% |
| Cholesterol | 95mg | 32% |
| Sodium | 780mg | 34% |
| Omega-3 Fatty Acids | High | Excellent Source |
Perfect Pairings & Serving Suggestions
This smoked salmon chowder pairs beautifully with various sides and beverages. For a complete Pacific Northwest chowder experience, serve it alongside our Healthy Banana Bread or a crisp green salad. The rich flavors of this salmon chowder with potatoes complement both light and hearty accompaniments, making it an ideal winter soup recipe.
- Bread Options: Crusty sourdough, garlic bread, or oyster crackers
- Salad Pairings: Simple green salad, Caesar salad, or coleslaw
- Wine Pairings: Chardonnay, Sauvignon Blanc, or Pinot Gris
- Non-Alcoholic: Iced tea, lemon water, or sparkling water with citrus
- Toppings Bar: Extra dill, lemon wedges, chives, bacon bits, hot sauce
Storage & Reheating Tips
Refrigeration: Store cooled smoked salmon chowder in airtight containers for up to 3 days. The flavors often improve overnight as they meld together, making this an excellent make-ahead seafood chowder recipe.
Freezing: While you can freeze this smoked salmon soup, the creamy base may separate slightly upon thawing. Reheat gently over low heat, stirring frequently to re-emulsify. For best results, consume frozen smoked salmon chowder within 1 month.
Reheating: Warm gently on stovetop over medium-low heat, stirring frequently. Avoid boiling to prevent curdling. Add a splash of cream if needed to refresh consistency of your creamy smoked salmon chowder.
Frequently Asked Questions
Can I freeze this smoked salmon chowder?
Yes, though cream-based soups can sometimes separate when frozen and thawed. Cool completely before freezing in airtight containers for up to 2 months. Reheat gently over low heat, stirring frequently to help recombine the ingredients. For best texture, consume within 1 month of freezing your hot smoked salmon chowder.
What are the best toppings for smoked salmon chowder?
Fresh dill, lemon wedges, chopped chives, crispy bacon bits, hot sauce, oyster crackers, or a dollop of sour cream all make excellent toppings. The bright acidity of lemon particularly enhances the rich flavors of this smoked salmon soup.
Can I use cold smoked salmon instead of hot smoked?
Yes, but add it at the very end and don’t simmer the chowder after adding, as cold smoked salmon is more delicate. Flake it gently over the finished soup or stir in just before serving to preserve its texture in this fish chowder with salmon variation.
How can I make this chowder healthier?
For a lighter version, use half-and-half instead of heavy cream, replace some potatoes with cauliflower, and increase the vegetable content. This creates a healthy smoked salmon chowder that’s still rich and satisfying, perfect for smoked salmon lunch recipes.
What’s the difference between Seattle-style and other chowders?
Seattle-style smoked salmon chowder typically features Pacific salmon, often includes corn, and emphasizes fresh dill and lemon. It’s generally lighter than traditional New England chowders but creamier than Manhattan-style versions, making it the best salmon chowder for Pacific Northwest flavors.
Final Thoughts & Next Steps
This smoked salmon chowder recipe truly captures the essence of Pacific Northwest comfort food. The combination of creamy potatoes, rich smoked salmon, and bright herbal notes creates a dish that’s both sophisticated and deeply comforting. Whether you’re recreating Seattle-style smoked salmon chowder memories or discovering this delicious soup for the first time, this recipe delivers exceptional results that will have everyone asking for seconds.
We hope this smoked salmon chowder becomes a regular in your recipe rotation, especially during cooler months when a warm, comforting bowl of soup feels especially welcoming. The versatility of this smoked salmon chowder recipe means you can adapt it to your taste preferences and whatever ingredients you have available, making it perfect for both special occasions and simple weeknight dinners. For additional tips and nutrition facts about cooking with salmon, visit the Seafood Nutrition Partnership: Salmon Guide, an official resource for healthy seafood practices.
If you enjoyed this creamy smoked salmon chowder, you might also love our other seafood recipes like Salmon Fried Rice for quick meals or Pistachio Crusted Salmon for elegant dinners. For more soup inspiration, explore our complete Soup Recipes Collection where you’ll find everything from quick weekday soups to impressive company-worthy creations. And don’t forget to try our other smoked salmon lunch recipes for delicious ways to enjoy this versatile ingredient throughout the week.
More Cozy Soup Recipes to Try
- Asian Salmon Recipe – Flavorful alternative to traditional salmon dishes
- Baked Salmon with Potatoes – Another potato and salmon combination
- Salmon Patties Recipe – Budget-friendly salmon option
- Salmon Corn Chowder – Sweet and savory corn variation
- Smoked Salmon Vegetable Chowder – Garden vegetable-packed version
- Chowder with Dill and Salmon – Herb-focused salmon soup
- Winter Soup Recipe Collection – More cold-weather comfort foods
- Seafood Chowder Recipe Collection – Additional ocean-inspired soups
Ready to experience the ultimate Pacific Northwest comfort food? This smoked salmon chowder recipe delivers restaurant-quality flavors with home-kitchen simplicity. Perfect for weeknight dinners, special occasions, or anytime you crave a taste of Seattle-style sophistication in a bowl!
Smoked Salmon Chowder
A rich, creamy smoked salmon chowder inspired by Pacific Northwest flavors — silky potatoes, savory hot-smoked salmon, a touch of dill and lemon for brightness. Perfect for cozy dinners and easily adaptable for Instant Pot or slow-cooker preparations.
- Dutch oven
- chef’s knife
- Cutting board
- measuring cups and spoons
- Wooden spoon or spatula
- ladle
- 3 tbsp butter
- 1 medium yellow onion, diced
- 2 ribs celery, diced
- 1 carrot, diced (optional)
- 5 cloves garlic, minced
- 1 lb potatoes (Yukon or russet), diced
- 2 tbsp capers with brine
- 1/2 tsp fennel seed (optional)
- 2 bay leaves
- 4 cups seafood or chicken stock
- 8 oz cream cheese
- 1 cup heavy cream (or whole milk / half-and-half)
- 1 tbsp lemon juice
- 10 oz hot smoked salmon, flaked
- 3 tbsp fresh dill, chopped (plus extra for garnish)
Melt the butter in a Dutch oven over medium heat. Add onion, celery, and carrot if using. Cook 6 minutes until softened, then add garlic and cook 1 minute more until fragrant.
Add diced potatoes, capers with brine, fennel seed, bay leaves, and the stock. Bring to a simmer and cook 12–15 minutes until potatoes are tender but not falling apart.
Reduce heat to low and stir in cream cheese until fully melted. Add heavy cream and lemon juice. Warm through gently without boiling to keep the soup smooth.
Remove from heat and fold in flaked smoked salmon and fresh dill. Adjust seasoning with salt, pepper, extra lemon juice or hot sauce.
Serve hot, garnished with extra dill or lemon. Optionally add corn, spinach or yogurt for variations.
Make it lighter by swapping heavy cream for half-and-half or using Greek yogurt in place of some cream cheese. For extra smokiness add a pinch of smoked paprika or crispy bacon. Chowder thickens as it cools; reheat gently with a splash of stock or cream. Even better the next day!
