Smoked Salmon Chowder – A homemade, hearty, creamy and satisfying chowder with savory bits of smoked salmon, vegetables and packed with flavor.
When I graduated high school and went to my scheduled “vacation” to the lovely Ft. Eustis, VA to learn to be a Chinook mechanic for the Army, my parents decided to move to the beautiful Kenai Peninsula of Alaska. After coping with the realization that I now had to go to Alaska for Dad’s Famous 30 Minute Goulash, I finally decided that their move was excellent for a few reasons:
- I had even more reasons to visit my favorite state (this was before I had experienced Montana-now they’re tied).
- I got to see my favorite cousin more often.
- I got to have more fresh seafood since it was pretty hard to come by up until that point in my life, being from Nebraska and all.
During one of my summer visits, my Mom and I were fortunate enough to get away for some girl time. For our little adventure, we went to a cute little café in Homer, AK (also on the Kenai Peninsula) that served soups, sandwiches and tea. This is where I had Salmon Chowder for the first time and even though it wasn’t smoked salmon, it was Ah-MAZING!
After having it, I dreamt of this Salmon Chowder for years and never once thought about the fact that I could try to make it myself. This was all partly because of my inexperience in the kitchen and also partly due to the fact that I thought that there just had to be some magic ingredient that my immature palette couldn’t decipher.
Well long story short, as you probably figured by now (since you’re here), after honing my kitchen chops, I worked up the courage to make my own version of the chowder from that day in Homer and created this Smoked Salmon Chowder! And, as most of the creations I share, I can’t imagine a much easier process that yields such fantastic, mouth-watering flavor.
The thing that I love most about using smoked salmon for this recipe (besides the fact that it’s delicious!) is that even if you live in a land-locked location with, we’ll just say, “questionable” seafood options, you almost can’t go wrong with smoked salmon. The other great thing is that you don’t have the added step of cooking it and you don’t need much to capitalize on the flavor of the salmon. Use as little or as much as you’d like!
Delicious, simple and perfect for the currently cold seasons! Need I say more? So, now that I’ve got your taste buds properly prepared for this creamy and delicious Smoked Salmon Chowder, let’s get right to it and you’ll be dining in no time!
But before you start getting your “eat” on, remember to follow me on Pinterest, Instagram or Bloglovin for the most recent delicious creations from this Montana kitchen and be sure to check out the new Real Housewife of Montana Facebook Page…yup, finally broke down and got one!
Smoked Salmon Chowder
- 1 C Onion
- 3 Cloves Garlic
- 4 TBL Butter
- 1 tsp Dry Mustard
- ¼ tsp Cayenne
- 1 tsp Salt
- ½ tsp Paprika
- 1 Can Chicken Broth 14.5 oz
- 1 C Diced Potatoes
- 1 C Diced Peas and Carrots I use the frozen bagged peas and carrots combination (thawed) but you can use fresh.
- 1-2 C Smoked Salmon
- 2-2 ½ C Heavy Cream
In a medium pot, melt butter and add onion, garlic and spices. Sautee for about 3 minutes or until onions begin to soften, on low-medium heat.
Add Chicken Broth and diced potatoes and boil until potatoes being to soften (about 3-5 minutes).
Stir in heavy cream, peas/carrots and Smoked Salmon and set on low heat for additional 3-5 minutes to allow flavors to blend.
Serve right away and enjoy.