Smoked Salmon Chowder with Dill and Potatoes

Smoked salmon chowder nods to Pacific Northwest kitchens, where rich fish meets humble potatoes in one pot. Hot-smoked salmon, Yukon golds, and bright dill fold into a creamy broth that feels both rustic and special.

Serves 4 · 15 min prep · 30 min cook

Estimate for one serving

• 480 cal
• 26g protein
• 38g carbs
• 26g fat
• 4g fiber

Every recipe here is free to read.

Ingredients

• 12 oz hot-smoked salmon
• 1.5 lb Yukon gold potatoes
• 1 medium yellow onion
• 2 celery stalks
• 3 garlic cloves
• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 2 cups fish or vegetable stock
• 1.5 cups whole milk
• 1 cup heavy cream
• 3 tablespoons chopped fresh dill
• 2 tablespoons capers
• 1 teaspoon lemon zest
• 1 tablespoon lemon juice
• 3/4 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 2 green onions

Instructions

1. 1Melt the butter in a large heavy pot over medium heat. Add the diced onion and celery and cook until soft and translucent, stirring often, about 6 to 7 minutes. Add the minced garlic and cook 30 seconds more.
2. 2Sprinkle the flour over the vegetables and stir continuously for 1 to 2 minutes to cook out the raw flour taste and form a pale roux.
3. 3Slowly whisk in the stock until the mixture is smooth and free of lumps. Add the diced potatoes, salt, and pepper. Bring to a gentle boil, then reduce to a simmer.
4. 4Cook uncovered, stirring occasionally, until the potatoes are tender but still hold their shape, about 12 to 15 minutes.
5. 5Reduce heat to low. Stir in the milk and heavy cream. Flake the smoked salmon into large bite-size pieces and gently fold them into the pot along with most of the chopped dill, the capers, and lemon zest.
6. 6Warm everything through for 3 to 4 minutes without boiling so the salmon stays moist and the cream does not separate. Finish with the lemon juice and taste for seasoning.
7. 7Ladle into bowls. Garnish each serving with remaining fresh dill and thinly sliced green onions.
8. 8Serve hot with crusty bread or extra crackers on the side if desired. The chowder thickens slightly as it sits, so add a splash of milk when reheating leftovers.