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
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


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

About this Recipe

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