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–+ servings

Seattle-Style Smoked Salmon Chowder

Creamy Pacific Northwest chowder made with hot-smoked salmon, tender potatoes, sweet corn, and a silky broth brightened with dill.
Amanda
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Serving Size 6 bowls

Equipment

  • Large heavy-bottomed pot or Dutch oven (6-quart)
  • sharp knife
  • cutting board
  • Wooden spoon or heat-proof spatula
  • Measuring cups and spoons
  • Ladle
  • Vegetable peeler (optional)
  • Medium mixing bowl (optional)

Ingredients

  • 4 slices bacon diced (optional)
  • 3 tbsp butter
  • 1 yellow onion diced
  • 2 stalks celery diced
  • 3 cloves garlic minced
  • 3 tbsp all-purpose flour
  • 2 tbsp tomato paste
  • 4 cups chicken broth
  • 1 cup clam juice
  • 1/2 cup Sauvignon Blanc dry white wine
  • 1 lb Yukon Gold potatoes peeled if desired, cut into 1/2-inch cubes
  • 1 1/2 cups corn kernels fresh or frozen
  • 12 oz hot-smoked salmon flaked into bite-size pieces
  • 2 tbsp capers drained
  • 1 cup heavy cream
  • 4 oz cream cheese softened
  • 1 tsp smoked paprika
  • 1/2 tsp black pepper plus more for serving
  • 1/4 tsp salt or to taste
  • 3 tbsp fresh dill chopped, plus more for garnish
  • oyster crackers for serving

Instructions

  • In a large heavy-bottomed pot over medium heat, cook the diced bacon until crisp, about 5–7 minutes. Transfer bacon to a plate with a slotted spoon, leaving the drippings in the pot (or add 1 tablespoon butter if not using bacon).
  • Add the butter to the pot. Stir in the onion and celery and cook until softened, about 4–5 minutes. Add the garlic and cook for 30 seconds until fragrant.
  • Sprinkle the flour over the vegetables and stir well to form a roux. Cook, stirring constantly, for 2 minutes to remove the raw flour taste.
  • Stir in the tomato paste. Slowly whisk in the chicken broth, then add the clam juice and white wine. Bring to a gentle simmer.
  • Add the diced potatoes and simmer until fork-tender, about 15 minutes, stirring occasionally.
  • Reduce heat to low. Stir in the smoked salmon, corn, and capers. Pour in the heavy cream and add the softened cream cheese, stirring until fully melted and smooth.
  • Season with smoked paprika, black pepper, and salt. Warm gently for 5 minutes—do not boil after adding dairy.
  • Stir in the chopped dill and half of the crispy bacon (if using). Taste and adjust seasoning.
  • Ladle into bowls and garnish with remaining bacon, extra dill, a little black pepper, and oyster crackers.

Notes

Make-ahead: This chowder tastes even better the next day. Store covered in the refrigerator for up to 3 days and reheat gently over low heat.
Don’t boil the dairy: After adding cream and cream cheese, keep the heat low to prevent curdling.
Salmon tip: Hot-smoked salmon holds its texture best in chowder; avoid lox/cold-smoked salmon for this recipe.
Thicker chowder: Mash a few potato cubes against the side of the pot before adding the cream.
Freezing: Freeze in portions for up to 2 months. Thaw overnight in the fridge and reheat gently.

Nutrition

Calories: 480kcal | Protein: 26g | Saturated Fat: 14g | Cholesterol: 95mg | Sodium: 920mg