How to make Easy Creamy Smoked Salmon Chowder Recipe
If Mushroom Soup and Fish Soup had a baby, this would be the Smoked Salmon Chowder.
This Easy, Creamy Smoked Salmon Chowder brings together earthy cremini mushrooms, tender leeks, potatoes, and flaky hot smoked salmon, all in a creamy broth.
It’s hearty and flavorful, definitely not your average chowder.
Why you will love this Creamy Salmon Chowder
It’s flavorful – creamy, hearty, and full of complex flavor thanks to the smoked salmon, mushrooms, and herbs.
Flexible ingredients – you can easily swap in veggie or fish broth, use whatever mushrooms you have on hand, or skip the milk if you’re going dairy-light.
A textural dream – creamy chowder base, tender leeks and chunks of fish and potato, meaty mushrooms.
Ingredients, Variations and Substitutions
Hot Smoked Salmon – flaky, tender and smoky. It’s perfect for chowder since you don’t need to cook it long. If you only have cold-smoked salmon, it’ll still work, but it’ll give a silkier texture and a saltier finish. You can also swap in leftover roasted salmon, or even canned salmon in a pinch, just keep an eye on the salt.
Cremini Mushrooms – they bring more and hold their shape beautifully in the soup. You can also use white mushrooms, or go extra with a mix of wild mushrooms like chanterelles or oyster. Adding a bit of mushroom powder (or a crumbled dried porcini) into the broth boosts the umami.
Leeks – add a subtle sweetness to this chowder. Be sure to clean them well. If leeks are hard to find, you can substitute a mild onion or even shallots.
Baby potatoes – bring a creamy, delicate texture to the chowder, and no peeling required. Give them a good scrub and halve or quarter them depending on size. Yukon Gold potatoes or red ones would also work great, as they hold their shape. If you only have starchy ones like russets, know they’ll soften more and thicken the broth a bit. For a lower-carb option, diced cauliflower or celery root could work.
Sour Cream + Half-and-Half (or whole milk) – the sour cream gives a little tang. If you’re out, cream cheese makes a great substitute. For balance, add a little lemon juice. I stir in a splash of half-and-half to round it out. You can also use just milk, or heavy cream for something richer. Greek yogurt works too, but go with full-fat.
Butter – used to saute the leeks and mushrooms. You can swap in olive oil.
Mushroom Powder (optional) – a blended up dried porcini or shiitake. You can also add a splash of soy sauce or Worcestershire.
Fresh Herbs – Thyme, Marjoram, and Lovage – thyme is classic with mushrooms, marjoram adds a citrusy note, and lovage brings a celery-like depth. If you don’t have lovage, a little chopped celery leaf or even parsley stems can give a similar lift. Dried herbs will work too, just use less (about ⅓ of the fresh amount). Juniper berries bring a subtle piney, peppery note. (optional)
Broth – a light vegetable or chicken broth works great. If you want more fish-forward flavor, you could use a seafood stock.
Bay Leaves – add a subtle flavor during the simmer. Don’t skip them.
Flour – a spoonful of flour helps the chowder thicken slightly. If you’re gluten-free, skip it and blend a bit of the soup to thicken naturally, or use a touch of cornstarch mixed with broth instead.
Salt and black pepper – add to taste.
Equipment you will need
- large stock pot or Dutch oven
- medium skillet
- cutting board + sharp knife
- fine mesh sieve (optional)
- ladle + wooden spoon
- paper towels
- small bowl (for tossing crispy mushroom garnish)
Top Tips
Slice leeks nice and thin – thinner slices = sweeter, more tender leeks that melt into the soup base.
Add the dairy off the heat – lower the heat before stirring in sour cream and half & half. This keeps the broth smooth and creamy, not split or grainy.
Be gentle with the salmon – hot smoked salmon flakes beautifully. Fold it in at the end to warm through without breaking it up too much.
Step-by-step instructions
- Slice the leek (white + light green parts only), rinse thoroughly to remove grit.
- Clean and slice the cremini mushrooms.
- Wash and dice the potatoes into small cubes (about ½ inch for faster cooking).
- Flake your hot-smoked salmon and set aside.
- In a large pot or Dutch oven, heat 2 tbsp butter over medium heat. Add the leeks and sauté for 3–4 minutes, until soft and fragrant (but not browned)
- Toss in the sliced mushrooms. Sauté until they release their juices and start to brown — about 6–8 minutes.
- Stir in thyme, marjoram, lovage, bay leaf, juniper berries, and the mushroom powder. Cook another 30 seconds.
- Sprinkle over 1 tbsp flour and stir to coat everything. Cook for 1 minute more.
- Pour in 4 cups of broth and add the diced potatoes. Bring to a boil, then reduce to a gentle simmer. Cover partially and cook for 12–15 minutes, or until potatoes are tender.
- Lower the heat. Stir in ½ cup sour cream and ½ cup half-and-half (if using). Let it warm through gently — don’t boil it now, or the sour cream might split.
- Gently fold in the flaked hot-smoked salmon. Let it heat through for 2–3 minutes. You’re just warming it, not cooking it.
- Taste and adjust with salt and black pepper. Squeeze in a little lemon juice, add fresh herbs.
Best ways to enjoy Smoked Salmon Chowder
Serve with crusty bread, pretzel rolls or oyster crackers.
Pair it with a light salad
Top with fresh dill, add a splash of lemon juice, and a pinch of red pepper flakes
You may also like:
Storage instructions, reheating
Storing:
- Let the soup cool to room temperature before storing.
- Transfer to an airtight container and refrigerate for up to 3 days.
- For longer storage, you can freeze it.
Freezer Tip:
Freeze in portions. Leave a little space at the top of the container for expansion.
Reheating:
- Reheat gently in a pot over medium-low heat, stirring occasionally. Don’t let it boil — dairy can split under high heat.
- If it thickens too much in the fridge, just stir in a splash of water, broth, or milk to loosen it up.
- Add toppings like crispy mushrooms and leeks fresh right before serving.
How to make Easy Creamy Smoked Salmon Chowder
Equipment
- large soup pot
- Medium skillet
- cutting board & sharp knife
- measuring cups and spoons
Ingredients
Base + Aromatics
- 2 tablespoons butter or olive oil
- 1 large leek cleaned and sliced (white and light green parts only)
- 1 teaspoon fresh thyme leaves or ½ tsp dried
- ½ teaspoon dried marjoram
- ½ teaspoon dried lovage
- 1 bay leaf
- 1 teaspoon mushroom powder optional but awesome
- 2-3 juniper berries
Vegetables
- 8 oz brown mushrooms
- 1 tablespoon flour for light thickening
- 3 cups baby potatoes diced
- 4 cups low-sodium broth chicken or vegetable — or mushroom broth if you’re going full-forager
- ½ cup sour cream plus more for garnish
- ½ cup half-and-half optional — depends on how creamy you like it
- Salt and black pepper
Other
- 6 oz hot smoked salmon flaked into bite-sized chunks (remove skin and bones if present)
Instructions
- Slice the leek (white + light green parts only), rinse thoroughly to remove grit.
- Clean and slice the cremini mushrooms.
- Wash and dice the potatoes into small cubes (about ½ inch for faster cooking).
- Flake your hot smoked salmon and set aside.
- In a large pot or Dutch oven, heat 2 tbsp butter over medium heat.
- Add the leeks and sauté for 3–4 minutes, until soft and fragrant (but not browned)
- Toss in the sliced mushrooms. Sauté until they release their juices and start to brown — about 6–8 minutes.
- Add thyme, marjoram, lovage, bay leaf, and the mushroom powder. Cook another 30 seconds.
- Sprinkle over 1 tbsp flour and stir to coat everything. Cook for 1 minute more (this helps thicken the chowder slightly).
- Pour in 4 cups broth and add the diced potatoes. Bring to a boil, then reduce to a gentle simmer. Cover partially and cook for 12–15 minutes, or until potatoes are tender.
- Lower the heat. Stir in ½ cup sour cream and ½ cup half-and-half (if using). Let it warm through gently — don’t boil it now, or the sour cream might split.
- Taste and adjust with salt and black pepper. Squeeze in a little lemon juice if you like brightness.
- Gently fold in the flaked hot smoked salmon. Let it heat through for 2–3 minutes. You’re just warming it — not cooking it.
Notes
Nutrition
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Conclusion
There you have it, a very satisfying meal that the whole family will love.
The smoky, tender salmon, earthy mushrooms, and fresh herbs create layers of flavor and textures that everybody will enjoy.
FAQ
Can I use fresh salmon instead of hot-smoked salmon?
You can, but the hot smoked salmon adds that signature smoky depth that makes this chowder special. If using fresh, consider adding smoked paprika or a splash of liquid smoke to mimic that flavor.
Can I make this chowder dairy-free?
Yes! To make the creamy base dairy-free, use coconut cream instead of sour cream, and swap the half-and-half with coconut milk or another creamy plant-based milk. Add them off the heat to prevent curdling.
Can I use cream cheese as a substitute for sour cream?
Yes! Cream cheese gives the chowder a silky, indulgent texture, slightly richer and less tangy than sour cream. Use about ⅓ to ½ cup of softened cheese and stir it into the soup at the end (off heat) to avoid curdling. For a bit of tang, add a splash of lemon juice or a tiny spoonful of Dijon mustard.
What other types of salmon can I use in this fish chowder?
Got leftover salmon? You’ve got options! While I used hot-smoked salmon, this chowder is super flexible. Grilled or cooked salmon will work great. Flake it gently and add it towards the end of cooking. Fresh salmon works too (just remove the skin and bones); cube it and simmer gently in the broth until cooked. Canned salmon is a great pantry-friendly swap. The key is to fold the salmon in at the end so it doesn’t overcook or break apart too much.
