Description

This Smoked Salmon and Potato Chowder is a creamy, cozy, and flavor-packed easy dinner that brings tender potatoes, smoky salmon, sweet corn, fresh dill, and a velvety broth together in one comforting bowl. It is perfect for cold nights, quick lunch ideas, seafood dinner ideas, cozy soup season, simple food ideas, and anyone craving an easy recipe that feels rich, homemade, and satisfying without taking all day.

Ingredients

2 tablespoons unsalted butter

1 medium yellow onion, diced

2 celery ribs, diced

1 medium carrot, diced

3 garlic cloves, minced

3 tablespoons all-purpose flour

4 cups seafood stock or low-sodium chicken broth

1 1/2 pounds Yukon Gold potatoes, peeled and diced

1 bay leaf

1/2 teaspoon salt, plus more to taste

1/2 teaspoon black pepper

1 cup whole milk

1 cup half-and-half

1 cup corn kernels

8 ounces hot-smoked salmon, skin removed and flaked

2 tablespoons fresh dill, chopped

1 tablespoon fresh lemon juice

2 tablespoons chopped chives or green onions, for serving

Instructions

1. Melt the butter in a large soup pot over medium heat. Add the onion, celery, and carrot, then cook for 5 to 6 minutes until softened.

2. Stir in the garlic and cook for 1 minute until fragrant.

3. Sprinkle the flour over the vegetables and stir well. Cook for 1 minute to remove the raw flour taste.

4. Slowly pour in the seafood stock or chicken broth while stirring to keep the base smooth.

5. Add the diced potatoes, bay leaf, salt, and black pepper. Bring to a gentle simmer and cook for 15 to 18 minutes, or until the potatoes are fork-tender.

6. Stir in the milk, half-and-half, and corn. Warm gently over low heat without boiling.

7. Remove the bay leaf. Fold in the flaked smoked salmon and heat for 2 to 3 minutes until warmed through.

8. Turn off the heat and stir in the fresh dill and lemon juice. Taste and adjust seasoning as needed.

9. Serve warm with chives or green onions on top.

Notes

Use hot-smoked salmon for the best texture because it flakes easily and holds up well in the warm chowder.

Do not boil the chowder after adding the milk, half-and-half, or smoked salmon, because gentle heat keeps the broth smooth and the salmon tender.

For a thicker chowder, mash a few potato pieces against the side of the pot before adding the smoked salmon.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 1/2 cups
Calories: 365
Sugar: 7 g
Sodium: 780 mg
Fat: 17 g
Saturated Fat: 8 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 35 g
Fiber: 4 g
Protein: 19 g
Cholesterol: 55 mg

Keywords: smoked salmon and potato chowder, smoked salmon chowder, potato chowder, seafood soup, easy dinner, cozy soup, dinner ideas, food ideas