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Smoked Salmon Chowder


Smoked Salmon Chowder

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  • 2 cups (448g)  chicken stock or broth (recipe)
  • 1 small (110g)  onion, diced
  • 2 each (101g)  celery ribs, diced
  • 4 each (12g)  garlic cloves, minced
  • 1 each (0g)  bay leaves
  • 4 slices (100g)  raw bacon, chopped (for bits)
  • 1 cup (116g)  hubbard squash, cut into 1/4-to-1/2 inch cubes
  • 1 small (74g)  red bell pepper, seeded and diced
  • 1 tsp (2g)  smoked paprika
  • 2 1/2 cups (595g)  cream, heavy whipping
  • 8 oz (227g)  smoked salmon, cut into cubes
  • salt and fresh cracked pepper, to taste



Step 1

Place a soup pot over medium-low heat. Add chicken stock, onions, celery, garlic and bay leaf. Bring to a simmer.
In a sauté pan, over medium heat, cook the bacon until the bacon is crispy.
Strain out the bacon and set aside. Also, remove about half of the bacon fat and save for another day.
In the still hot sauté pan, add your squash and a little salt and pepper. Sauté over high heat, to get a little caramelization on the squash cubes.
Once the squash cubes begin to develop a nice brown color on the exterior, add your bell peppers, paprika and a little salt and pepper. Sauté for about 3 more minutes. Dump the ingredients into the soup pot and continue simmering. Reduce temperature to low.
Add cream to the chowder. If your salmon is hot smoked (looks like cooked salmon), add it to the chowder at this point. Also, add your bacon bits. Allow the chowder to simmer on low for about 45 minutes.
If you're using cold smoked salmon (soft, bright orange and moist), add it after the chowder has simmered for about 45 minutes. Allow it to simmer in the soup for about 5 minutes.
Taste, adjust seasoning and serve!

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