Real Recipes From Real Home Cooks ®

west coast smoked salmon chowder

a recipe by
Francine Lizotte
Surrey South, BC

There's nothing better than a chowder for your soul! This recipe is loaded with flavor and everyone in your family will enjoy it!

serves 4 servings
prep time 30 Min
cook time 1 Hr
method Stove Top

Ingredients For west coast smoked salmon chowder

  • 1 Tbsp
  • 1 lg
    leek, washed, white and green parts only (about 1 cup), thinly sliced
  • 1/2 c
    celery, finely chopped
  • 1/2 c
    red peppers, finely chopped
  • 2 lg
    cloves garlic, minced
  • 2 Tbsp
    unbleached all-purpose flour
  • 1/2 c
    carrots, shredded
  • 1 lg
    red potato, small diced
  • 1 can
    (8 ounces) cream-style corn
  • 1/2 c
    low-sodium chicken broth
  • 1/2 c
    clam juice
  • 1 lg
    bay leaf
  • 4-5 oz
    smoked salmon, cut into small pieces
  • 1 1/4 c
  • 1 Tbsp
    tomato paste
  • freshly ground black pepper, to taste (i always use mixed peppercorns)
  • ground himalayan sea salt, to taste
  • 2 Tbsp
    fresh dill, chopped
  • 1/2 tsp
    dried thyme
  • 1 Tbsp
    freshly squeezed lemon juice
  • 1/2 tsp
    smoked paprika

How To Make west coast smoked salmon chowder

  • 1
    In a large pot over medium heat, melt butter. Add leek and celery: cook for 3-5 minutes or until soft. Add red pepper and cook for 3 minutes. Add garlic and sauté for 1 minute. Add flour and stir well to coat the veggies. Add carrot, potato, cream corn, broth, clam juice and bay leaf. Bring to a boil, reduce heat to simmer and stir very often: cook for 15 minutes or until potato is tender.
  • 2
    Add smoked salmon, half-and-half and tomato paste. Bring back to simmer and cook for 5 minutes. Add dill, black pepper, sea salt, thyme, lemon juice and paprika. Let it sit 15 minutes before serving with crusty bread
  • 3
    To view this recipe on YouTube, click on this link >>>>