Description
Smoked Salmon and Potato Chowder is the kind of cozy meal that makes any lunch or easy dinner feel extra special. This creamy seafood soup is filled with tender potatoes, smoky salmon, and a rich, velvety broth that tastes hearty, comforting, and deeply satisfying. It is a wonderful choice for cold nights, simple family meals, dinner ideas with a touch of elegance, or anyone looking for an easy recipe packed with comfort food flavor and classic soup appeal.
Ingredients
1 lb smoked salmon, flaked
1 tbsp butter
1 medium onion, diced
2 celery stalks, diced
3 garlic cloves, minced
3 tbsp all-purpose flour
4 cups chicken broth
1 1/2 lb Yukon Gold potatoes, peeled and diced
1 cup heavy cream
1 tsp fresh thyme leaves
1 tsp salt
1/2 tsp black pepper
2 tbsp fresh parsley, chopped
Instructions
1. Melt the butter in a large pot over medium heat. Add the onion and celery, then cook for 5 minutes until softened.
2. Stir in the garlic and cook for 30 seconds until fragrant.
3. Sprinkle in the flour and stir well for 1 minute to form a light roux.
4. Slowly pour in the chicken broth while stirring to keep the mixture smooth.
5. Add the diced potatoes and thyme, then bring the chowder to a gentle simmer.
6. Cook for 15 to 18 minutes, or until the potatoes are tender.
7. Reduce the heat to low and stir in the heavy cream.
8. Add the smoked salmon and gently stir until warmed through, about 3 to 4 minutes.
9. Season with salt and black pepper to taste.
10. Ladle into bowls and top with fresh parsley before serving.
Notes
Avoid boiling the chowder after adding the heavy cream, or the texture can become grainy and the salmon may lose its tender bite.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 410
- Sugar: 3g
- Sodium: 980mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 85mg