Smoked Salmon Chowder With Salmon Croutons Recipe

Name: Smoked Salmon Chowder With Salmon Croutons
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup leek, diced (both white and green parts); 1 tablespoon garlic, minced; ½ teaspoon dried dill weed; 1 tablespoon olive oil; 2 cups red potatoes, diced; 2 tablespoons all-purpose flour; 2 cups chicken broth; 2 tablespoons capers with brine; 1 tablespoon fresh lemon juice (not the bottled kind); 2 cups whole milk; ½ cup heavy cream; 2 tablespoons chopped fresh dill, divided; 4 ounces smoked salmon, chopped and divided; salt and pepper; 2 slices deli-style pumpernickel bread; 2 ounces cream cheese, softened; 1 teaspoon fresh lemon juice (not the bottled kind)

Servings: persons

1 cup leek, diced (both white and green parts)
1 tablespoon garlic, minced
½ teaspoon dried dill weed
1 tablespoon olive oil
2 cups red potatoes, diced
2 tablespoons all-purpose flour
2 cups chicken broth
2 tablespoons capers with brine
1 tablespoon fresh lemon juice (not the bottled kind)
2 cups whole milk
½ cup heavy cream
2 tablespoons chopped fresh dill, divided
4 ounces smoked salmon, chopped and divided
salt and pepper
2 slices deli-style pumpernickel bread
2 ounces cream cheese, softened
1 teaspoon fresh lemon juice (not the bottled kind)

1
Sweat leeks, garlic, and dried dill in oil in a large pot over medium heat until soft, 5 minutes.
2
Stir in potatoes and flour; cook 1 minute.
3
Add broth, capers, and 1 T lemon juice; stir until smooth.
4
Simmer until potatoes are tender, about 15 minutes, then reduce heat to low.
5
Add milk, cream, 1 T fresh dill, and all but 1 T smoked salmon.
6
Season with salt and pepper and keep warm; preheat broiler to high.
7
Trim crusts off bread slices to form a rectangle.
8
Cut each slice into triangle and broil until toasted, about 2 minutes.
9
Combine cream cheese, remaining fresh dill, 1 t lemon juice & salt to taste.
10
Spread cream cheese mixture on each triangle.
11
top with remaining salmon pieces and serve with soup.

643

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 17 ingredients. The key ingredients include: 1 cup leek, diced (both white and green parts), 1 tablespoon garlic, minced, ½ teaspoon dried dill weed, 1 tablespoon olive oil, and more.

Yes, Smoked Salmon Chowder With Salmon Croutons 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.

That's it — enjoy your meal!

Smoked Salmon Chowder With Salmon Croutons

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions