West Coast Smoked Salmon Chowder

David and I enjoy going out to nice restaurants to try out new dishes, although we can be disappointed by what we order quite often. When there’s a dish that doesn’t really hit the mark, I don’t get upset but actually get challenged by the experience. It gives me the opportunity to evaluate 🤔 and elevate it trying to make it better.
 
I love to deconstruct and reconstruct a recipe, taking something good and turning it into something delicious! This really helped me build my cooking skills and added many great culinary ideas 💡 to my repertoire.
 
On our anniversary 💕, David and I went to a very nice restaurant in downtown Vancouver to celebrate. We were seated by the window with a water view… the setting was very romantic! We ordered Smoked Salmon Chowder as an appetizer and although it was good, it was still missing something in the flavor department.
 
As soon as I had the chance, I popped out to the store, bought the ingredients I needed, and put together my version… OMG 😍! It turned out to be incredible! Of course this is based on my own personal taste and opinion but I’ll let you be the judge 👨‍⚖️ of it.
 
Served with Crusty Bread 🥖 and butter 🧈, enjoy this tasty West Coast Smoked Salmon Chowder as an appetizer or as a main course. Not only will it warm your soul, but it will also put a big smile on your face! It’s an easy recipe with great depth of flavor that will become your go-to salmon chowder recipe… Here’s another amazing chowder for you to try as well… Bay Scallop Chowder
Bon Appétit!🍽
 
Here are more delicious soup recipes for you to enjoy…🥣
– Avgolemono Chicken Soup
– Turkey Noodle Soup
– Slow Cooker Beef Barley Soup
– Udon Noodle Soup
– Minestrone Soup
– Split Pea & Ham Soup
– Cream of Mushroom Soup
and check out other amazing soup recipes 🥣😉 by clicking on this link… Recipe Category • Soups
 

 
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West Coast Smoked Salmon Chowder

There's nothing better than a chowder for your soul! This recipe is loaded with flavor and everyone in your family will enjoy it!

5 from 3 votes

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Servings 4

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Prep Time 30 minutes mins

Cook Time 1 hour hr

Passive Time 15 minutes mins

Total Time 1 hour hr 30 minutes mins

Ingredients

  

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• 1 tbsp. butter tips & tricks
• 1 large leek, washed, white and green parts only (about 1 cup), thinly sliced tips & tricks
• 1/2 cup celery, finely chopped tips & tricks
• 1/2 cup red peppers, finely chopped
• 2 large cloves garlic, minced
• 2 tbsp. unbleached all-purpose flour
• 1/2 cup carrots, shredded
• 1 large red potato, small diced
• 1 can (8 ounces) cream-style corn
• 1/2 cup low-sodium chicken broth Footnote
• 1/2 cup clam juice
• 1 large bay leaf
• 4 to 5 ounces smoked salmon, cut into small pieces
• 1 1/4 cups half-and-half
• 1 tbsp. tomato paste tips & tricks
• freshly ground black pepper, to taste (I always use mixed peppercorns)
• ground Himalayan sea salt, to taste
• 2 tbsp. fresh dill, chopped tips & tricks
• 1/2 tsp. dried thyme
• 1 tbsp. freshly squeezed lemon juice tips & tricks
• 1/2 tsp. smoked paprika

Directions

 

• In a large pot over medium heat, melt butter. Add leek and celery: cook for 3-5 minutes or until soft. Add red pepper and cook for 3 minutes. Add garlic and sauté for 1 minute. Add flour and stir well to coat the veggies.
• Add carrot, potato, cream corn, broth, clam juice and bay leaf. Bring to a boil, reduce the heat to simmer and stir often: cook for 15 minutes or until potato is tender.
• Add smoked salmon, half-and-half and tomato paste. Bring it back to a simmer and cook for 5 minutes.
• Add dill, freshly ground black pepper, sea salt, thyme, lemon juice and paprika. Let it sit 15 minutes before serving with crusty bread.

Notes

Footnote: If you find the consistency of your chowder too thick, add more chicken broth. Also if you have any leftovers, you will probably need to add broth as well as it gets thicker as it cools down.

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