Smoked Salmon Chowder

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Having lived in the Greater Seattle area for over 15 years, I frequently visited Pike Place Market where you can enjoy some of the best and freshest seafood in the world. After a morning of shopping you can stop for lunch at one of the restaurants to enjoy some Seattle smoked salmon chowder, one of the city’s most iconic dishes. Here is my Seattle-inspired smoked salmon chowder that’s positively packed with flavor and is sure to make you smile!

Smoked salmon will always remind me of two places: Germany (where I’m from) and Washington State (where I later moved to). On our family vacations to North Germany where seafood is in abundance, we would always make pit stops to get some freshly smoked salmon from local shops and vendors. I can still smell it as we unwrapped it in the car and passed it around to enjoy while en route to our next destination. Years later I moved to the Greater Seattle area of Washington State, another big seafood hub, where I was greeted by that familiar smell and flavor. At Pike Place Market you can get everything from the freshest salmon and smoked salmon to restaurants a-plenty serving salmon prepared in every which way. Probably the most famous way to enjoy smoked salmon at Pike Place Market is to sit down to a bowl of Seattle Smoked Salmon Chowder, a favorite among locals and tourists alike.

And so here is my invitation to you to pull up a chair and enjoy my version of this favorite, some seriously flavor-packed Smoked Salmon Chowder!

Smoked Salmon Chowder Ingredients and Substitutes

Here is what you’ll need to make this smoked salmon chowder:

• Smoked Salmon: the star of the show. This is added in very last and just heated through so that it doesn’t become mushy.
• Vegetables: onions, garlic, carrots, celery and potatoes all go into this chowder. I recommend a firm, yellow variety of potato like Yukon Gold because it has a great buttery texture and it holds it shape.
• Bacon: because bacon makes practically everything taste better.
• Butter: I leave in half of the bacon grease (it adds so much flavor!) and add some butter for cooking the onions and veggies
• White Wine: avoid using “cooking wine”; it’s very poor-tasting wine and has salt added to it in a weak attempt to boost the flavor. Any dry white wine will do such as Sauvignon Blanc or Chardonnay.
• Chicken Broth: this serves as the primary liquid base. You can use vegetable broth instead but I highly recommend chicken because it has a much greater depth of flavor.
• Clam Juice: for an added element of seafood flavor. You can substitute fish or seafood broth. If you prefer to limit the overall seafood flavor, you can use all chicken broth.
• Heavy Cream: this adds sweetness to balance the flavors, adds a wonderful creaminess and mouthfeel.
• Cream Cheese: adds a bit of tanginess and contributes a wonderfully creamy texture.
• Tomato Paste: for some sweetness to balance the flavors and for color.
• Capers: the tangy, briny capers add a great flavor touch and a nice texture.
• Seasonings: for a delicious interplay of flavors and flavor balance we’re adding paprika, thyme, dill, basil, oregano, bay leaf, cayenne pepper, black pepper and salt.

Storage and Reheating

This Seattle Smoked Salmon Chowder is really best eaten the day because the smoked salmon tends to get mushy. If you do have leftovers, heat them very slowly on the stovetop. This salmon chowder does not freeze well because the salmon will get mushy and potatoes become grainy when thawed.

Smoked Salmon Chowder Recipe

To make this smoked salmon chowder:

• In a pot, cook the bacon over medium-high heat until done. Drain half of the bacon grease, keeping half in the pot. Add the butter and the onions and cook until they are soft and translucent, 5-7 minutes. Add the garlic and cook for another minute. Add the white wine and bring to a boil. Boil for a minute or two until mostly evaporated. Reduce the heat and stir in the tomato paste and the flour until the flour is incorporated. Add the potatoes, capers, seasonings, chicken broth and clam juice. Bring to a boil, reduce the heat, cover and simmer for 20 minutes.
• Add the cream cheese and stir until melted. Stir in the heavy cream and the smoked salmon and simmer for another minute or two just until heated through (avoid simmering too long or the salmon will become mushy). Discard the bay leaf. Add salt and pepper to taste.
• Serve immediately with some good crusty bread and/or saltine crackers.

Enjoy!

For more salmon recipes be sure to try my:

Smoked Salmon Chowder

An incredible smoked salmon chowder that’s positively flavor-packed and will nourish both your body and soul.

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Main Course

Cuisine American

Servings 6

Calories 473 kcal

• 4 strips bacon , chopped
• 2 tablespoons butter
• 1 medium yellow onion , chopped
• 3 cloves garlic , peeled and minced
• 2 carrots , peeled and diced
• 2 ribs celery , diced
• 1/4 cup dry white wine (such as Sauvignon Blanc)
• 3 tablespoons tomato paste
• 2 tablespoons all-purpose flour (helps emulsify the broth, adds some thickening and enhances mouthfeel)
• 1 pound Yukon Gold or other firm yellow potatoes , peeled and diced
• 2 tablespoons capers , drained
• 1 teaspoon kosher salt
• 1 teaspoon sweet paprika
• 1 teaspoon dried thyme
• 1/2 teaspoon dried dill weed
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon cayenne pepper , or more if you prefer it spicier (optional)
• 1 bay leaf
• 4 cups good chicken broth
• 1 cup (8 oz) bottled clam juice , can substitute fish or seafood broth (or use all chicken broth)
• 1 cup heavy cream
• 4 ounces full fat cream cheese , diced and softened at room temp
• 8 ounces smoked salmon , cut into small pieces

• In a pot, cook the bacon over medium-high heat until done. Drain half of the bacon grease, keeping half in the pot. Add the butter and the onions and cook until they are soft and translucent, 5-7 minutes. Add the garlic and cook for another minute. Add the white wine and bring to a boil. Boil for a minute or two until mostly evaporated. Reduce the heat and stir in the tomato paste and the flour until the flour is incorporated. Add the potatoes, capers, seasonings, chicken broth and clam juice. Bring to a boil, reduce the heat, cover and simmer for 20 minutes.

• Add the cream cheese and stir until melted. Stir in the heavy cream and the smoked salmon and simmer for another minute or two just until heated through (avoid simmering too long or the salmon will become mushy). Discard the bay leaf. Add salt and pepper to taste. Serve immediately with some good crusty bread and/or saltine crackers.

Calories: 473kcalCarbohydrates: 30gProtein: 15gFat: 33gSaturated Fat: 18gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 95mgSodium: 1774mgPotassium: 784mgFiber: 4gSugar: 8gVitamin A: 4853IUVitamin C: 23mgCalcium: 104mgIron: 2mg

Keyword Salmon Chowder, Smoked Salmon Chowder

Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you’ll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!

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