Smoked Salmon Chowder

  • prep time1 min
  • total time 30 min
  • serves 4
Michael Smith
Michael Smith

Don’t waste a lot of time worrying about whether your chowder is authentic or not. Focus on the flavor and you can turn out an uncommonly good chowder with smoked salmon at the helm and a strong assist from bacon!

87 Ratings
Directions for: Smoked Salmon Chowder


4 slices of bacon, chopped

A splash of water

1 large onion, peeled and chopped

2 stalks of celery, chopped

1 cup (250 ml) or so of any white wine

2 cup (500 ml) of half & half cream (18%) (Canned milk/3.25%)

2 cup (500 ml) of clam juice (fish broth)

1 large baking potato (unpeeled), coarsely grated

2 bay leaves

1 lb(s) (454 g) of hot or cold smoked salmon

A big bunch of fresh dill, chopped

2 Tbsp (30 ml) of horseradish

A sprinkle of salt and lots of freshly ground pepper


1. Toss the chopped bacon into a thick-bottomed stockpot with a splash of water. By adding water you allow the bacon to gradually release its fat and brown evenly without burning. Stir over medium-high heat until the bacon crisps nicely. Add a bit more water to loosen all those yummy brown bits in the pan and then add the onion and celery. Sauté them for a few minutes until they soften and smell great. No need to brown them.

2. Add the white wine, cream, clam juice, grated potato and bay leaf. Bring the mixture to a slow simmer, stirring frequently. Turn the heat down a bit and continue simmering until the potato softens, releasing its starch and thickening the chowder, about 20 minutes or so.

3. Very gently stir in the horseradish, smoked salmon and fresh dill and stir just until everything is heated through. Taste the chowder and season it well with salt and pepper. Break out the bowls, ladle in your creation and share!

4. Freestyle Twist: Thickeners? There are many ingredients used to thicken chowder, like flour or cornstarch, but the simplest and tastiest by far is the humble potato!

See more: Soup, Fish, Seafood, North American, Winter, Fall

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