Best Smoked Salmon Chowder Recipe

For cold nights, smoked salmon chowder is a creamy soup that will warm you up.

– 1 – 1 1/2 lbs baby potatoes (do not peel) Note: if your potatoes are quite small like mine, leave them whole. If they are larger, halve or quarter them. – bay leaf – 1 Tbsp olive oil – 1 Tbsp butter – 1 yellow onion, peeled and diced – 1/2 tsp smoked paprika – 2 Tbsp flour – 1 1/2 cups fresh or frozen corn kernel – 2 cups whole milk – 1/2 cup heavy cream – 1 lb smoked salmon, flaked into rough shreds. (Be sure to check for any tiny stray 'pin bones'.) – fresh cracked black pepper – fresh dill ~ use this to taste. – lemon wedges – salt to taste Note: I save the salt until the very last minute. Taste and only add as needed.



Just cover the potatoes with cold water in a medium saucepan. Put a bay leaf in and boil. Cook potatoes just tender.

Step 1

Step 2

 Check with a sharp knife tip that slides in smoothly. Keep the potato cooking water—we'll use it. 

Step 3

In a large Dutch oven or soup pot, sauté the onions in oil and butter for 5 minutes, turning constantly, until softened and transparent. 

Step 4

It will take a few more minutes after you add the flour and pepper to the pan. You don't want this roux to turn brown because it is easy.

Step 5

Stir the cooked potatoes and their water into the soup pot after adding them. Right away, the soup will get a little thicker. Put in the corn kernels.

Step 6

Add the milk and cream and simmer without boiling. Mix in salmon and fresh dill. Add additional paprika and fresh cracked black pepper to taste.

Step 7

Cover the saucepan and turn off the heat when everything is simmering. I soak soup on the burner for 15 minutes.

Step 9

Taste it to see if you need to add salt right before you serve it. Add more fresh dill and a squeeze of lemon to the soup before serving.

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