How to make Easy Creamy Smoked Salmon Chowder
This Smoked Salmon Chowder brings together earthy mushrooms, tender leeks, potatoes, and flaky smoked salmon in a creamy, rich broth.
Save
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
Slice leeks nice and thin - thinner slices = sweeter, more tender leeks.
Add the dairy off the heat - lower the heat before stirring in sour cream and half & half.
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.
Nutrition
Serving: 1.5cupsCalories: 1426kcalCarbohydrates: 131gProtein: 74gFat: 73gSaturated Fat: 38gPolyunsaturated Fat: 6gMonounsaturated Fat: 21gTrans Fat: 1gCholesterol: 210mgSodium: 1966mgPotassium: 4536mgFiber: 14gSugar: 21gVitamin A: 3591IUVitamin C: 107mgCalcium: 478mgIron: 11mg
Tried this recipe?Let us know how it was!