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Smoked Salmon Chowder

A rich, creamy, yet light Smoked Salmon Chowder that has full depth of flavor and prominent smoked salmon taste!
Course: Soup
Author: Kristi


  • 3 to 4 tablespoons butter
  • 2 cups leeks chopped
  • 1 and 1/2 cups peeled and chopped carrots
  • 1 and 1/2 cups chopped celery
  • ½ cup white wine
  • 1 and 1/2 cups russet potatoes peeled and diced
  • 2 teaspoons dried thyme
  • 3 to 4 cups chicken broth divided
  • 2 cups milk
  • 1 tablespoon flour
  • 1 cup cream
  • 12 to 16 ounces smoked salmon *see note
  • 1 teaspoon sea salt
  • 1 teaspoon pepper


  • Heat the butter in a large skillet over medium high heat. Add the leeks, carrots, and celery and saute until soft and fragrant. Add the white wine to deglaze the pan, scraping up browned bits for flavor.
  • Add the potatoes, thyme, and 2 cups of the chicken broth. Simmer until the potatoes are fork tender. Whisk the flour into the milk and add to the skillet to allow it to thicken. Add 1 additional cup of broth and simmer for 5-10 minutes or until the soup starts thickening just slightly. Add the salt and pepper.
  • Add the cream and smoked salmon just before serving. If the soup is too thick, add just enough of the remaining 1 cup of broth to get it the consistency that you like.
  • Serve.


*I used two different kinds of smoked salmon. One was a soft smoked salmon, and the other was a coarser smoked salmon, similar to jerky. We loved having the combination of the two for flavor and texture!