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Bowl of smoked salmon and potato chowder topped with fresh herbs.

Smoked Salmon And Potato Chowder

A comforting and creamy chowder made with smoked salmon, potatoes, and fresh thyme, perfect for chilly evenings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Comfort Food, Scandinavian
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb potatoes, peeled and diced Opt for Yukon Gold for creaminess.
  • 8 oz smoked salmon, broken into pieces Choose wild-caught for superior flavor.
  • 2 tbsp butter
  • 1 small onion, diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 3 cups chicken broth Ensure gluten-free if needed.
  • 1 cup heavy cream For a lighter version, substitute with almond milk.
  • 1 cup whole milk
  • 1 tsp fresh thyme
  • 1 leaf bay leaf Remove before serving.
  • 2 tbsp fresh parsley, chopped
  • 1 tbsp lemon juice Adds brightness.
  • 1/2 tsp salt
  • 1/2 tsp black pepper

Method
 

Preparation
  1. In a large, heavy-bottomed pot, melt the butter over medium heat until it starts to bubble softly.
  2. Add the diced onion and celery, cooking for 4 to 5 minutes until they soften and the onion turns translucent.
  3. Stir in the minced garlic and cook for an additional 30 seconds, releasing its fragrant aroma.
  4. Toss in the diced potatoes, chicken broth, thyme, and bay leaf. Bring the mixture to a gentle boil.
Cooking
  1. Reduce the heat and let the flavors meld as you simmer for 15 to 18 minutes until the potatoes are tender.
  2. Pour in the heavy cream and whole milk, stirring gently until fully incorporated.
  3. Fold in the smoked salmon, allowing it to warm through for 3 to 4 minutes.
  4. Remove the bay leaf, then season with salt, black pepper, fresh parsley, and lemon juice.
  5. Ladle into bowls and enjoy hot!

Notes

For a delightful presentation, garnish with extra parsley and a lemon wedge. Pair it with a crisp white wine or light ale.