Smoked Salmon Chowder Recipe (2024)

I served this recipe at a New Years soup party this year. This is a ruthlessly competitive annual event, where a bunch of friends spend all year secretly planning what they'll submit. My soup was "Bagels and Lox," this recipe for salmon chowder served with roasted caper-pumpernickel croutons. Came home with lots of hardware - medals for seafood, chowder, most original, and trophy for #2 best overall soup. Thanks, Sam!

Ummmm, this can't be marked kosher because it calls for cream and chicken broth. Will vegetable stock work well as a substitute?

Lacking a few ingredients but inspired by Chopped, I substituted half of a large chopped onion for the leek; a chopped parsnip for the carrot; 2 ribs of celery instead of one; seafood broth instead of chicken; and leftover grilled salmon in lieu of lox. Oh, and leftover mashed potatoes instead of a raw one.I also sprinkled some packaged mashed potato flakes to thicken a bit more. Added more salt and pepper and herbs. Delicious!

This recipe is really delicious. It, and a little salad with a simple vinaigrette with pears and gorgonzola on the side, makes for a perfect meal. And it pairs beautifully with chardonnay. But, and this is a biggie: Old Bay seasoning. It brings everything together really well. Night one: no Old Bay, and it was delicious comfort food. Night two: reheated, added some Old Bay, and it was pretty spectacular.

Osem and Telma make a parve chicken soup powder which may give a heartier flavor than a vegetable stock.

this is a variation of Cullen Skink with lox subbing for smoked haddock.

I added extra potato (because I'm Irish) and an extra cup of chicken stock. I let it simmer beyond the 25 mins because of the extra stock and to make sure the potatoes were cooked through. Then I added extra smoked salmon. The only disappointment was there were no left overs.

I haven't tried this, but the large quantity of potato (about 2 cups diced if using one large potato) probably means you could make the vegetable base using 1 1/2 cups water plus the wine, instead of stock. Cook this in the same way a little longer, until the potato pieces are fork tender. Then you could continue with the recipe adding the dairy and fish, and season accordingly. Hope this helps. This dish would then become a kind of salmon vichyssoise with extra veggies.

That's what I thought! And it's why I will be making this soon.

Suggest doubling. Second time, I added fresh oregano, coriander, an extra bay leaf and a lot of pepper which made it much more flavorful. Forgot the cream once, and didn’t notice one bit as whole milk and the butter make it so rich.Works beautifully with pan seared salmon fillet in place of lox (any chowdery seafood would likely be great) and a head of torn kale. Chopped pea shoot on top are out of this world.This garners the coveted “it tastes like it’s from a restaurant”

Wow... this was amazingly good! I had no idea chowder was so easy. Added some leftover salmon. So good!

I had a bit of smoked salmon left and no bagels/cream cheese, nor a desire for salmon hash. A quick search took me to this recipe. What a fantastic chowder! It's perfect for frigid winter days. I made without modification and served with crusty rolls for sopping.

Delicious! The only deviation from the recipe was that I doubled it and salted as the dish was coming together; seasoning with salt as you go would be my one recommendation. The recipe doubled without issue, the cooking time was right about where the recipe said it would be, and the family has leftovers for at least a couple nights -- or maybe a lunch and dinner!The body was medium -- not especially thin, not especially thick, but about right in the middle.

This was really delicious! I added about another cup of chicken stock. It seemed not liquidy enough. I also added the zest of 1/2 a lemon. It made a big diffference to cut the ricnness of the broth and fish. I also had smoked a steelhead trout, so that is what I used instead of salmon. Absolutely scrumptious!!

This is very good indeed.- Used veggie stock with a dash of soy sauce instead of chicken stock and wine. Yes, the non-alcoholic vegetarian version still tastes great.- had no thyme, used dried sage.- ditched the cream, man, two cups of whole milk is quite enough.- had a pretty wimpy leek, so added two small onions and doubled the garlic.A keeper. I’ve never used smoked salmon in my chowder before, smoked haddock for sure but this made it a lunchtime midweek special, quick to make.

I used fish stock and leftover grilled salmon. I did not have any milk so I used more stock and more cream. I also added corn. Fairly quick and delicious.

Altered the recipe to add an onion and baked 1 pound Sockeye Salmon. Fabulous. So simple and so tasty.

On a cold fall evening I wanted to make a warming soup and realized I had smoked salmon at home. So, I made this bisque but the recipe seemed not enough for four people so I doubled it, exchanged the milk and heavy creme for half&half, added small steamed florets of broccoli for color and texture. Served it with baguette and the pear and gorgonzola salad someone here suggested and it was just delicious! But even though I doubled the recipe it still was just enough with absolutely no leftovers.

I let the soffritto go for a good long time. Simmered the wine for a while before adding stock. Skipped the half-n-half, just used more stock and a little more cream. Added a few dashes of Franks Redhot at the end! This is a great no-bacon chowder. Would probably be fine with a regular onion instead of leek.

Wow! This is great. As commented below, it’s basically Cullen skink with smoked salmon, but easier to prepare. I subbed a Vidalia onion for the leek, added a quarter teaspoon of Old Bay and found that half-and-half was plenty rich (and less pricey) for the finishing touch. Outstanding recipe and easy!

What a satisfying soup. It lends itself to variation - I used onion instead of leek and didn't have celery. I used milk and half/half. It was delicious. I did add salt, which isn't called for, and it wasn't too much. This is a quick and delicious soup. Loved it.

Suggest doubling. Second time, I added fresh oregano, coriander, an extra bay leaf and a lot of pepper which made it much more flavorful. Forgot the cream once, and didn’t notice one bit as whole milk and the butter make it so rich.Works beautifully with pan seared salmon fillet in place of lox (any chowdery seafood would likely be great) and a head of torn kale. Chopped pea shoot on top are out of this world.This garners the coveted “it tastes like it’s from a restaurant”

This went perfectly with my CSA share and leftover salmon I had on hand this week. Delicious!

Used russet potatoes chopped into in small cubes. It took an extra 15 minutes plus replacing some of the liquid that had cooked away with added water to get the potatoes sufficiently tender to serve. Next time I will parboil the cubed potatoes in advance of adding them to the pot.One change I made was to add the juice of 1/2 small lemon. This did not make the soup taste lemony, but it cut the bitterness of the veg.

Delicious; definitely a keeper. Don't be daunted when, prior to the addition of the smoked salmon, the soup is bland. The lox immediately transforms the soup into ambrosia.