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Smoked Salmon Chowder Recipe

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This recipe for Smoked Salmon Chowder, by , is from Cooking with Carol, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Cindy Maddox


8 or so slices of thick sliced bacon- cooked and crumbled
(set aside some bacon grease for the roux)
chopped garlic
1 large onion- chopped
5 or so carrots- chopped
5 or so stalks of celery- sliced
6 or so potatoes- halved and sliced (I leave the skins on)
1 cup or so of white wine (a cheap pinot gris works quite well)
1 cup or so of milk
2 cups of heavy cream
1 container of spreadable cream cheese
1 cup or so of vegetable broth (or Better that Bouillon mixed per directions)
up to 64 ounces chicken broth (or Better that Bouillon mixed per directions)
Roughly 16 ounces of smoked salmon- crumbled and deboned as needed
1 stick of unsalted butter
Flour (for roux)
Seasonings: sea salt, thyme, dill, onion power, garlic powder, Italian blend seasoning, paprika, old bay seasoning, red pepper flakes. (seasoning all to taste and preference)

Put onion, garlic potatoes, carrots, celery, salmon, and bacon in soup pot
Pour wine, milk, and cream in soup pot with vegetables
In separate pot, heat 16 oz. of broth and stir in cream cheese until smooth
In another pot, melt butter on a low heat and whisk in flour until you have a thick roux (you can add seasonings to roux) and remove from heat
Stir roux and broth mixture together and then add to the soup pot
Add more broth/milk/cream/water as needed for preferred texture (the vegetable and salmon should be completely covered with liquid)
Bring to boil, cover,, lower heat and simmer for two to three hours (vegetables should be tender)
Taste testing throughout is essential to ensure seasoning and flavor is to your liking
Serving suggestions:
In an oven warmed sourdough bread bowl
With a hearty sourdough bread or rustic loaf and butter
With a hearty green salad
With a nice happy IPA or nice glass pinot noir or pinot gris wine

Personal Notes:
Personal Notes:
This makes a lot of chowder. In theory, once the chowder has cooled completely in the refrigerator, it can be portioned into ziplock freezer bags and stored in the freezer. We did this once and my husband said it worked well. I did not have the opportunity to try it, so I cannot vouch for the integrity of the chowder once thawed and reheated




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