Smoked Salmon Chowder

Vicki Butts (lazyme)


For centuries, salmon has been smoked in Ireland using time-honored techniques that capture and enhance the flavor and texture of this great fish. From "The New Irish Table" by Margaret M. Johnson.


★★★★★ 4 votes

15 Min
20 Min
Stove Top


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2 Tbsp
unsalted butter
onion, chopped
1 clove
garlic, peeled, minced
4 oz
mushrooms, cleaned, chopped
2 Tbsp
fresh flat-leaf parsley, chopped
4 oz
smoked salmon, chopped
ground white pepper, to taste
1/4 c
all-purpose flour
2 c
fish stock, or bottled clam juice
1/2 c
half and half
creme fraiche for garnish, optional
dill sprigs, for garnish

How to Make Smoked Salmon Chowder


  • 1In a medium saucepan, melt the butter over medium heat.
  • 2Add the onion, garlic, mushrooms and parsley.
  • 3Cook for 2 to 3 minutes, or until the vegetables are tender.
  • 4Add the salmon and white pepper and saute for 2 minutes more, or until the salmon is heated through.
  • 5Remove the pan from the heat and stir in the flour.
  • 6Gradually stir in the fish stock or clam juice.
  • 7Return the pan to medium heat and bring to a boil.
  • 8Reduce the heat to a simmer and cook for 2 to 3 minutes, or until thickened.
  • 9Stir in the half-and-half.
  • 10To serve, ladle the chowder into bowls, dollop with creme fraiche and dill sprigs.
  • 11174 calories (54% from fat),11 grams fat (6 grams sat. fat),12 grams carbohydrate, 8 grams protein, 879 mg sodium, 34 mg cholesterol, 55 mg calcium, 0 grams fiber

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About Smoked Salmon Chowder

Course/Dish: Fish Soups
Main Ingredient: Fish
Regional Style: Irish
Other Tag: Quick & Easy

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