Smoked Salmon Chowder

This creamy and luxurious Smoked Salmon Chowder recipe offers richness and satisfaction. It combines tender potato chunks, savory smoked salmon bites, and briny capers for bursts of flavor. Not only is it incredibly delicious, but it's also a breeze to prepare. Grab some smoked salmon here!


  • 8 ounces hot smoked salmon, broken into small pieces
  • strips of bacon, chopped
  • 3 tablespoons butter
  • medium yellow onion, chopped
  • stalks of celery
  • carrots, peeled and diced
  • red bell pepper, diced
  • 2 cloves garlic, minced
  • 1 pound Yukon gold potatoes, diced
  • 1 teaspoon dried dill
  • 1 teaspoon dried thyme
  • ½ teaspoon dried basil
  • ½ teaspoon paprika
  • ¼ teaspoon fennel seeds, crushed
  • 3 tablespoons tomato paste
  • 2 tablespoons capers, drained
  • 5 cups chicken broth, low-sodium
  • 4 ounces of cream cheese, cubed
  • 1 cup heavy cream
  • 1 tablespoon lemon juice
  • ¼ teaspoon hot sauce
  • ½ teaspoon ground black pepper
  • ½ teaspoon kosher salt

Step 1:
In a large soup pot or dutch oven, brown the bacon over medium heat until almost crispy, then drain the bacon grease. Add the butter to the cooked bacon. When the butter is melted, add the onion, celery, carrot, and bell pepper and cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes. Add the garlic and cook for 30 seconds.

Step 2:
Add the diced potatoes, dill, thyme, basil, paprika, crushed fennel seeds, tomato paste, and capers and stir to combine. Pour in the chicken broth and increase the heat to medium-high. When the chowder comes to a boil, cover and reduce heat to medium-low, then let simmer for 10-15 minutes or just until the potatoes are softened and tender but not falling apart.

Step 3:
Add the cubed cream cheese and stir until it melts into the soup. Add the salmon, cream, lemon juice, and hot sauce. Allow the chowder to heat just until everything is gently heated through, but don't let the soup come to a boil after adding the cream. Once hot, taste and adjust the seasoning by adding the salt and pepper, as needed, and adding more hot sauce, if you like. You may not need any salt, depending on the saltiness of your capers and smoked salmon.

Step 4:
Serve, garnished with a sprig of fresh dill for presentation and a loaf of crusty bread!