Northwest Smoked Salmon Chowder Recipe

Name: Northwest Smoked Salmon Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 tablespoon butter; 1 teaspoon kosher salt; 1/2 teaspoon black pepper; 1 small onion, diced; 2 large leeks, sliced, soaked in water to remove the grit; 2 stalks celery, diced fine; 4 garlic cloves, minced; 3 cups potatoes, chopped, preferably Idaho or Russet (450g); 1/2 teaspoon fennel seeds; 2 bay leaves; 2 tablespoons tomato paste; 1 15-oz can chopped tomatoes, drained; 3 cups fish stock (chicken or veg stock works, too); 3 tablespoons capers, plus 1 tablespoon of brine; 4 ounces cream cheese, cut into cubes; 1/2 cup half and half; 1 tablespoon hot sauce (I used Texas Pete's); 1 cup hot smoked salmon, shredded; 1/4 cup flat-leaf parsley, diced for garnish; lemon wedges, for garnish; Sourdough bread bowls for serving, or slices of sourdough bread for dipping

Servings: persons

2 tablespoons olive oil
1 tablespoon butter
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 small onion, diced
2 large leeks, sliced, soaked in water to remove the grit
2 stalks celery, diced fine
4 garlic cloves, minced
3 cups potatoes, chopped, preferably Idaho or Russet (450g)
1/2 teaspoon fennel seeds
2 bay leaves
2 tablespoons tomato paste
1 15-oz can chopped tomatoes, drained
3 cups fish stock (chicken or veg stock works, too)
3 tablespoons capers, plus 1 tablespoon of brine
4 ounces cream cheese, cut into cubes
1/2 cup half and half
1 tablespoon hot sauce (I used Texas Pete's)
1 cup hot smoked salmon, shredded
1/4 cup flat-leaf parsley, diced for garnish
lemon wedges, for garnish
Sourdough bread bowls for serving, or slices of sourdough bread for dipping

1
Heat the butter and olive oil in a large soup pot or Dutch Oven over medium heat. Add the onions, leeks, celery, salt and pepper and saute, stirring, for 5 minutes, or until the onions turn translucent.
2
Add the garlic and potatoes and stir. Add bay leaves and fennel seeds, stir. Add tomato paste and let toast for a minute. Stir in chopped tomatoes, stock, and capers. Let simmer for 10 to 15 minutes or until potatoes are cooked all the way through.
3
Remove the bay leaves and add the cream cheese, let it melt into the soup. Add the half & half and stir it until fully incorporated. When the soup just begins to simmer stir in the smoked salmon and stir until heated through. Add the hot sauce and combine.
4
Serve chowder in sourdough bowls or with sourdough bread on the side for dipping. Garnish with chopped parsley, lemon wedges, and hot sauce on the side.
5
Pro tip: Chowder tastes better the next day.

676

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 2 tablespoons olive oil, 1 tablespoon butter, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and more.

Yes, Northwest Smoked Salmon Chowder falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Northwest Smoked Salmon Chowder

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