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Smoked Salmon Chowder
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5 from 4 votes

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!
Prep Time30 minutes
Cook Time1 hour
Passive Time15 minutes
Total Time1 hour 30 minutes
Servings: 4
Author: Francine Lizotte
Course: Appetizers, Soups & Chowders
Cuisine: Canadian
Keyword Comfort Food, Easy Recipe, Elegant Cuisine, Fish & Seafood, Low Sodium/No Sodium, One Pot Meals

Ingredients

  • 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 pink 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.