What if your next cozy dinner could taste like a lakeside retreat in a bowl? That’s exactly the kind of comfort this Smoked Salmon Potato Chowder delivers. With its creamy base, flaky chunks of smoked salmon, and tender potatoes, it blends rustic simplicity with gourmet flavor. Whether it’s a chilly evening or just a craving for something soul-soothing, this chowder warms you from the inside out.

Inspired by classic New England chowders but with a smoky Pacific Northwest twist, this version brings together the briny richness of smoked salmon and the mellow heartiness of Yukon Gold potatoes. Each spoonful is a medley of soft textures and bold bites, lightly seasoned and finished with fresh herbs to elevate the depth of flavor. It’s rich enough to stand alone, yet light enough for second helpings.

Preparation Phase & Tools to Use

Before diving into the cooking process, gather your essential tools:

Heavy-bottomed pot or Dutch oven: This is crucial for even heat distribution and preventing scorching, especially with a cream-based chowder.
Wooden spoon or silicone spatula: Gentle on your cookware and perfect for stirring as you layer in flavors.
Sharp chef’s knife: For precise cuts on the potatoes, herbs, and smoked salmon.
Cutting board: Keep your prep clean and organized.
Ladle: For serving the chowder beautifully into bowls without disrupting the texture.

Having the right tools ensures your ingredients cook evenly, textures stay intact, and cleanup stays simple. Mise en place matters here—a bit of prep upfront leads to a smooth cooking experience.

Ingredients for the Smoked Salmon Potato Chowder

Olive oil: Adds a smooth base for sautéing your aromatics and a hint of richness.

Bacon: Provides a smoky depth and crispy contrast that layers beautifully with the salmon.

Yellow onion & garlic: Classic flavor builders that form the aromatic foundation of the chowder.

All-purpose flour: Helps create a light roux to thicken the chowder naturally without needing cornstarch.

Chicken or vegetable broth: Adds savory undertones and allows the flavors to meld.

Whole milk & heavy cream: A creamy combo for the luscious texture you expect from a chowder.

Yukon Gold potatoes: Their buttery texture holds up well in soups without falling apart.

Bay leaf: Infuses subtle herbal notes throughout the simmering phase.

Salt & black pepper: To season and balance the richness of the soup.

Smoked salmon: The star of the recipe—flaky, rich, and wonderfully savory.

Fresh dill: Adds brightness and enhances the seafood profile.

Chives: For a clean, fresh finish and extra pop of color when serving.

How To Make the Smoked Salmon Potato Chowder

Step 1: Render the Bacon

Heat olive oil in your pot over medium heat. Add chopped bacon and cook until crispy. Remove bacon and set it aside, leaving the rendered fat in the pot for flavor.

Step 2: Sauté the Aromatics

Add diced onions and minced garlic. Cook until softened and fragrant, about 3–4 minutes.

Step 3: Build the Roux

Stir in flour and cook for 1–2 minutes to eliminate the raw flour taste and create a base for thickening.

Step 4: Add Liquids and Potatoes

Slowly whisk in broth, then add milk and cream. Stir until smooth, then add diced potatoes, bay leaf, salt, and pepper.

Step 5: Simmer to Perfection

Bring to a boil, reduce to a simmer, and cook uncovered for 15–20 minutes or until the potatoes are tender.

Step 6: Add Salmon and Finish

Stir in smoked salmon and cooked bacon. Simmer for another 5 minutes. Remove bay leaf, stir in fresh dill, and adjust seasoning.

Step 7: Serve It Up

Ladle into bowls and garnish with fresh chives. Serve hot with crusty bread or crackers.

Serving and Storing This Chowder

This chowder shines when served immediately, piping hot and garnished with herbs. Pair it with sourdough bread or oyster crackers for a comforting meal.

To store, let the chowder cool completely and refrigerate in an airtight container for up to 3 days. Reheat gently over low heat, adding a splash of broth or milk if needed to thin the consistency. It’s not ideal for freezing due to the dairy base, which can separate upon thawing.

Frequently Asked Questions

Can I use fresh salmon instead of smoked?

Yes, but you’ll lose the smoky flavor. If using fresh salmon, roast or pan-fry it beforehand for more depth.

What potatoes work best?

Yukon Golds are ideal because they hold their shape and offer a creamy bite, but red potatoes are a good alternative.

Can I make this chowder ahead of time?

Absolutely. Make it up to 2 days ahead and reheat gently. Just wait to add the herbs and salmon until the final reheat for best texture.

Is it gluten-free?

Not as written, but you can substitute the flour with a gluten-free flour blend or use cornstarch slurry as a thickener.

Can I use canned salmon?

Yes, just be sure to drain it well and flake it in at the end. The texture will be slightly different but still tasty.

What can I substitute for heavy cream?

Half-and-half works in a pinch, but the chowder will be slightly less rich.

Want More Soup Ideas?

Looking for more cozy, hearty soups? You might also like the Hearty Tuscan Bean Soup, which brings rich tomato and herb flavor in every spoonful. Or the Creamy Broccoli Cheddar Soup, perfect for chilly evenings.

If you’re in the mood for a salad-soup combo dinner, the Italian Grinder Salad is a bold and zesty contrast to creamy chowders. And for something equally filling and cheesy, the Delicious Beef Bowtie Pasta never disappoints.

Pin and Tell Me How Yours Turned Out

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If you make it, I’d love to hear how it turned out. Did you go heavier on the dill? Maybe tried a different kind of smoked fish? Leave a comment below. I’m always curious to see your variations.

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