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Kath’s Smoked Salmon Chowder

July 16, 2010

With a small piece of smoked salmon, you can create a delicious chowder! Add a crusty loaf of bread and a salad and you have a simple Northwest meal that’s fit for company.

My original recipe serves 8. I wanted to make half of the recipe, which was very easy to do. For the 14.5-oz can of diced tomatoes, I used half of the can and froze the other half to use another time. (If you have flavorful fresh tomatoes, by all means, use them instead of the canned tomatoes.)

Just double the recipe below if you want to serve more people.


Smoked Salmon Chowder

(print the recipe)


Serves 4 (doubles easily)

Marjoram from our garden:


2 strips bacon

1 teaspoon fresh marjoram, minced (or ½ teaspoon dried)

1 large clove garlic, minced

½ large carrot, chopped

½ large stalk celery, chopped

½ cup chopped onion

½ of a (14.5-oz) can diced tomatoes (or 1 cup diced fresh tomatoes)

1 can chicken broth (or even better, 1 ¾ cups homemade chicken broth)

2 cups red potatoes, scrubbed and diced with skin on

1½ cups whole milk

4 – 6 ounces smoked salmon, cut into small pieces and the bones and skin removed

Salt, pepper, and Tabasco sauce to taste

Potatoes, diced and ready to go:


1. Cook the bacon in a large pot over medium-low heat until done. Remove the bacon from the pot.

2. Add the marjoram, garlic, chopped carrots, celery, and onions; cook, stirring often, for about 10 or 15 minutes until they are tender. Do not brown.

3. Add the chicken broth and the potatoes. Bring to a boil; cover and reduce heat so soup is simmering. Cook until the potatoes are tender, about 10 or 15 minutes.

4. Add the tomatoes. (If using fresh tomatoes, cook for a couple of minutes before proceeding; otherwise just stir the canned tomatoes in and then add the milk.)

5. Add the milk and bring to a simmer while stirring.

6. Add the smoked salmon and continue to simmer for 5 minutes.

7. Season to taste with salt, pepper, and Tabasco sauce.


17 Comments leave one →
  1. July 17, 2010 6:25 am

    Smoked salmon in a chowder sounds delicious! A beautiful looking dish…served with a crusty piece of french or sourdough bread…I look forward to trying this (my hubby will luv it!).

  2. July 17, 2010 6:40 am

    what a rich and hearty chowder – I’ll bet the smokiness of the salmon adds a nice depth.

    • July 17, 2010 10:51 am

      Thank you for your comment, doggybloggy! Yes, there’s the smokiness of the salmon, and also of the bacon! 8)

  3. July 17, 2010 8:37 am

    What a great idea! I was wondering what to cook special for family tonight. I think this is it! Thanks, Kath 🙂

    • July 17, 2010 10:52 am

      If you make it, be sure to let me know how you and your family like it, Jennifer!

  4. July 17, 2010 12:47 pm

    That looks wonderful…and with fresh herb, love it:)

  5. July 17, 2010 2:40 pm

    Even though it’s a million degrees outside, I have been craving some soup lately. This looks delicious!

  6. July 17, 2010 3:20 pm

    Your recipe sounds very good and hearty. I love smoked salmon , or any smoked fish for that matter, never thought of making chowder with it. Will have to give it a try, looks yummy!

  7. July 18, 2010 10:21 am

    What a perfect execution of one of my favorite chowders. It looks and sounds fantastic. I hope you are having a great day. Blessings…Mary

  8. July 18, 2010 3:11 pm

    Thanks, Magic of Spice!

    JodieMo–we’ve had mostly cool weather in Seattle this summer, so soup has worked. 😉 (Right now, at 4:00pm, it’s 64 degrees. But sunny.)

    Nancy–let me know how you like it, if you make it!

    Thank you, Mary!


  9. July 18, 2010 3:29 pm

    Hi Kath, thanks for your comment, I appreciate the feed back, I love white plates and your presentation of the soup in the white bowl is such a classic, really looks good, you can never go wrong with white, I just like to spice things up once in awhile, maybe better to keep the spices in the food and off the plate!!!! Yummy chowder:-)

  10. July 18, 2010 3:33 pm

    Hey, I love chowders & your dish looks lovely!

  11. July 18, 2010 7:33 pm

    YUM! This sounds simply delightful!

  12. Inez Calkins permalink
    July 23, 2011 6:51 pm

    This sounds so good I smoke my own salmon so this will be added to what you can do with salmon.

  13. March 4, 2014 6:29 pm

    I used to make Smoked Salmon Chowder in my restaurant here in the desert of Arizona. It went over real well. I actually added diced russet potatoes to the vegi mixture when sauteing, adds some bulk to it. Serve it in a bread bowl, sprinkle a little fresh dill on top and your set. Yummo!

    • March 5, 2014 5:58 am

      Yummo, indeed, in a bread bowl with some fresh dill! Thanks for your comment. 🙂

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