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


  • 2 Tbsp
    unsalted butter
  • 1
    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
  • 4
    dill sprigs, for garnish

How to Make Smoked Salmon Chowder


  1. In a medium saucepan, melt the butter over medium heat.
  2. Add the onion, garlic, mushrooms and parsley.
  3. Cook for 2 to 3 minutes, or until the vegetables are tender.
  4. Add the salmon and white pepper and saute for 2 minutes more, or until the salmon is heated through.
  5. Remove the pan from the heat and stir in the flour.
  6. Gradually stir in the fish stock or clam juice.
  7. Return the pan to medium heat and bring to a boil.
  8. Reduce the heat to a simmer and cook for 2 to 3 minutes, or until thickened.
  9. Stir in the half-and-half.
  10. To serve, ladle the chowder into bowls, dollop with creme fraiche and dill sprigs.
  11. 174 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

Printable Recipe Card

About Smoked Salmon Chowder

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

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