• 1.5 cups smoked salmon in chunks
  • 2 cups chicken broth ( or veggie)
  • 1 cup milk (or cream)
  • 3/4 cup chopped carrots
  • 1 cup chopped, peeled potatoes
  • 1/2 cup chopped celery
  • 1/3 cup chopped yellow onion
  • 1/2 tsp dill weed
  • dash of salt
  • 1/2 tsp. black pepper
  • 1 clove chopped garlic
  • 1 cup corn (or creamed corn)

I’ve made salmon chowder before, but using smoked salmon is way better than using canned salmon. The smoky salty taste adds some depth to this soup, for sure! I know smoked salmon is very good on it’s own, but when I get ideas in my head, I can’t get them out until I’ve created them.

The other day I was talking to a friend who said she had eaten the tastiest salmon chowder at a restaurant recently and that she wanted to find a recipe to make it herself at home. I recalled that I had a packaged smoked salmon in my basement storage that needed eating up. After that I just needed to make this soup. I couldn’t get it out of my head.

Most recipes will call for chicken or fish or vegetable broth. I happened to have some homemade bone broth made two weeks ago with a baked chicken, and frozen. I thawed 2 cups of this. I sauteed sliced carrots, onion, garlic, celery, and potato in my cast iron soup pot. Added the broth. Brought it to a boil and then simmered for 30 minutes. Next I added corn, salmon, milk, dill, salt, and black pepper. Cooked for 5 minutes.


Served with an olive bread from the grocer’s bakery.

You guys, this was so good and so easy/simple!! There was about 2 cups leftover. There was also about 2 cups leftover of chunked up smoked salmon in a bowl. I considered making a sandwich spread with it, or topping a salad or making salmon alfredo…but I had another frozen broth container, more veggies, so I made another round of soup. I just used a frying pan to saute the carrots, onions, and celery, then added them to the leftover soup, reheating on low. Added another cup of frozen corn, the rest of the meat, and another cup of milk. This time I skipped potatoes, there were enough in the pot still and I didn’t want to peel and chop them.

I left this on low for an hour and dinner was ready. Awesome!

Salmon Chowder 1

This is the making of soup round 2, using leftover soup, adding new ingredients, and having it for dinner again, a few days later.

Salmon Chowder 2

For a heavier, thicker, creamier version, use cream or half n half in place of the milk, use creamed corn in place of the frozen corn, and chop the veggies much smaller. You can also add dry mashed potato flakes to thicken this up a bit, if desired. I enjoyed this lighter version.