Hot-Smoked Salmon Chowder with Potatoes & Dill
Use flaked hot-smoked salmon
This chowder starts with prepared hot-smoked fish, so its seasoning and finish differ from a recipe using raw fillets. Choose Hot-Smoked Sockeye Salmon or Hot-Smoked King Salmon, following the package’s thawing and preparation directions. Thin-sliced Nova lox is a different ingredient and is not the basis of this recipe.
Ingredients for four servings
- 8 oz hot-smoked salmon, skin and bones removed, flaked
- 1 tbsp olive oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 2 carrots, diced
- 2 medium potatoes, cubed
- 4 cups low-sodium vegetable or fish stock
- 1 bay leaf and ½ tsp dried thyme
- 1 cup heavy cream
- Optional: 1 tbsp butter or a pinch of smoked paprika
- Dill, black pepper and lemon wedges to serve
Cook the base, then add the salmon
- Warm the oil in a pot. Soften the onion and carrots for about 5 minutes, then stir in the garlic.
- Add potatoes, stock, bay leaf and thyme. Simmer until the vegetables are tender, starting to check after about 15 minutes.
- Remove the bay leaf. Mash some potatoes in the pot to thicken the broth, leaving the rest chunky. Do this before adding the salmon.
- Stir in cream and the optional butter. Add the flaked hot-smoked fish and heat gently, stirring carefully, until the chowder reaches 165°F throughout. Use a thermometer rather than a fixed ten-minute simmer.
- Taste before adding salt. Finish with dill, pepper and a little lemon juice at the table.
Adjusting the result
If the chowder is too thick, add a little stock. If it needs more body, mash more potato before the fish goes in next time. Start with low-sodium stock because the smoked salmon contributes seasoning.
For a coconut version, replace cream with unsweetened coconut milk and omit butter. Check the stock and other labels if avoiding dairy. A little paprika is optional; it is not necessary to add more smoke flavor.
If you have uncooked salmon, use our salmon chowder recipe for raw fillet pieces instead. Salmon candy gives a sweeter result and is better suited to our cracker and cheese serving ideas.
Leftovers and serving
Refrigerate leftovers promptly in shallow containers and follow the shortest remaining storage limit of the ingredients. Reheat to 165°F, as listed for leftovers in the FoodSafety.gov temperature chart. Follow the smoked fish label for storage before cooking.
Browse Smoked Fish for prepared fish options.
Choose cuts in the Salmon collection, part of our Fish catalog.
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