West Coast Smoked Salmon Chowder

Francine Lizotte


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


☆☆☆☆☆ 0 votes

4 servings
30 Min
1 Hr
Stove Top


  • 1 Tbsp
  • 1 large
    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 large
    cloves garlic, minced
  • 2 Tbsp
    unbleached all-purpose flour
  • 1/2 c
    carrots, shredded
  • 1 large
    red potato, small diced
  • 1 can(s)
    (8 ounces) cream-style corn
  • 1/2 c
    low-sodium chicken broth
  • 1/2 c
    clam juice
  • 1 large
    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 >>>> youtube.com/watch?v=YZm7L5-NTUM

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