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Comforting Savory Smoked Salmon Potato Chowder

smoked salmon potato chowder - featured image
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A quick and easy chowder combining smoky salmon and creamy potatoes for a warm, comforting dinner that’s perfect for cozy nights.

Ingredients

Scale
  • 3 medium Yukon Gold potatoes, peeled and diced
  • 6 ounces smoked salmon, cut into bite-sized pieces
  • 1 medium yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 2 stalks celery, diced
  • 1 large carrot, diced (optional)
  • 3 tablespoons unsalted butter
  • 4 cups chicken or vegetable broth (preferably low sodium)
  • 1 cup whole milk or half-and-half (or coconut milk for dairy-free)
  • 2 tablespoons fresh dill, chopped
  • 1 tablespoon fresh parsley, chopped
  • 1 tablespoon lemon juice
  • Salt and pepper to taste

Instructions

  1. Peel and dice the Yukon Gold potatoes into roughly 1-inch cubes. Finely chop the onion, celery, and carrot. Mince the garlic cloves.
  2. Melt the butter over medium heat in a large soup pot or Dutch oven. Add the chopped onion, celery, and carrot. Stir frequently and cook until the onion is translucent and veggies have softened, about 6 to 8 minutes. Add the garlic for the last minute, stirring gently.
  3. Add the diced potatoes and broth to the pot. Bring to a gentle boil, then reduce to a simmer. Cook uncovered until potatoes are tender but still hold their shape, about 15 to 20 minutes.
  4. Optional: Scoop about 2 cups of the cooked potatoes and veggies into a blender or use an immersion blender in the pot. Pulse until smooth, then stir back into the soup for extra creaminess.
  5. Stir in the milk or half-and-half and bring the chowder back to a gentle simmer. Season with salt, pepper, and lemon juice. Adjust seasoning gradually.
  6. Turn off the heat and gently fold in the smoked salmon pieces, fresh dill, and parsley. The residual heat will warm the salmon without cooking it further.
  7. Ladle the chowder into warm bowls and garnish with extra fresh dill or lemon wedges if desired. Serve immediately.

Notes

Do not overcook the smoked salmon; add it at the end off heat to keep it tender. Keep heat low when adding milk to prevent curdling. Blending part of the chowder adds creaminess without heavy cream. Use low sodium broth to control saltiness. Leftovers keep well refrigerated for up to 3 days; reheat gently with a splash of broth or milk.

Nutrition

Keywords: smoked salmon chowder, potato chowder, easy dinner, comforting soup, creamy chowder, seafood chowder

Find it online: https://bouncybowl.com/comforting-savory-smoked-salmon-potato-chowder-recipe-easy-and-perfect-for-dinner/