Alaskan Smoked Salmon Chowder Recipe

Enjoy the rich and hearty flavors in this smoked salmon chowder recipe. This creamy and heartwarming chowder combines tender chunks of hot smoked salmon with a medley of fresh vegetables, all simmered in a savory broth.

Why This Recipe Works:

Flavors Galore: This Alaskan smoked salmon chowder recipe is seriously packed with so much flavor, that you won’t be able to get enough! The smoked salmon alone offers a robust flavor that goes well with the creamy and starchy potatoes and heavenly broth. Top it off with fresh dill and crispy bacon bits for extra texture and flavor!

Simple to Make: Surprisingly, homemade salmon chowder is simple to make at home. You can make your own hot smoked salmon if you have a smoker, or you can buy it at the store! Smoked salmon can be a little pricey, so I recommend smoking it at home if you can. If not, just remember that a little goes a long way! Once you have the salmon squared away, this chowder recipe takes just 30 minutes to whip up!

What Is Hot Smoked Salmon?

Hot smoked salmon is a type of salmon that is smoked at a higher temperature, so it is typically done more quickly and packed with smoky flavor! It results in perfectly flaky, cooked salmon. I love to make hot smoked salmon at home in my smoker. It takes some time but it is worth it!

If you make the hot smoked salmon at home like I do, I highly recommend using wild-caught Alaskan salmon for the best results! You can tell from the color that this salmon is packed with flavor. If you’re looking for an easy alternative try this recipe for shrimp bisque as well.

Supplies Needed:

• Dutch Oven

Ingredients:

• Hot Smoked Salmon: Follow my hot smoked salmon recipe or you can buy it at the store! Definitely use hot smoked salmon here as opposed to cold smoked salmon for the best texture and taste.
• Bacon: For crispy texture and loads of flavor!
• Onion & Garlic: Onion and garlic add flavor and aroma.
• Veggies: The veggies you will need are celery, carrots and leeks!
• Red Potatoes: Diced red potatoes work great here. No need to peel them!
• Chicken Stock: Or vegetable stock, if you are a pescatarian!
• Whole Milk: Whole milk or half & half will give this chowder a creamy flavor!
• Bay Leaves: For the most flavor, make sure your bay leaves are not expired!
• Salt & Pepper: To taste.
• Dried Thyme: For some extra herby flavor!
• Dill: I love to garnish this salmon chowder with fresh dill since dill goes so well with all things seafood!

How To Make Alaskan Smoked Salmon Chowder:

1. Brown the Bacon: In a large pot or Dutch oven, cook the chopped bacon over medium heat until it becomes crispy. Remove some of the bacon bits for garnish and leave a small amount in the pot for flavor.
2. Add Veg: Add diced onion, carrots, celery, leeks, and minced garlic to the pot with the bacon and sauté until they become translucent. About 5-6 minutes. Then stir in the diced potatoes.
3. Add Broth: Pour in the chicken or vegetable broth and add the bay leaves and dried thyme. Bring the mixture to a boil, then reduce the heat to a simmer. Cook until the vegetables are tender, usually about 15 to 20 minutes.
4. Blend: Remove the bay leaves and use an immersion blender to partially puree the soup, leaving some chunks for texture. If you don’t have an immersion blender, you can transfer a portion of the soup to a blender, puree it, and then return it to the pot.
5. Add Cream and salmon: Stir in the milk or half & half and flaked smoked salmon. Simmer for about 5-10 minutes, until the salmon is heated through.
6. Season: Season the chowder with salt and pepper to taste.
7. Serve: Serve the smoked salmon chowder hot, garnish with chopped fresh dill, green onions, and the reserved crispy bacon bits, and enjoy!

Frequently Asked Questions:

More Recipes To Try:

• Langostino Bisque
• Smoked Fish Dip Recipe
• Poblano Chicken Chowder
• Mahi Mahi Fish Bowls
• Tandoori Salmon