Cooking Classes


Smoked Salmon Chowder

Chowders are so easy to make and so flavourful.  I made my first chowder with smoked fish when I spent two months in Annapolis Royal, Nova Scotia.  Smoked mackerel was easy to buy direct from the producers on the roadside.  To do my weekly shopping, I just had to drive down the road.  I could buy vegetables, smoked fish, eggs and anything in season.

Feel free to substitute other smoked fish, fresh fish or seafood in this recipe.

Smoked Salmon Chowder       Serves 8 for dinner
2 tablespoons butter
1 tablespoon olive oil
1 cup chopped onion
2 cloves garlic, chopped
1/2 cup chopped celery
1/2 cup all-purpose flour
6 cups chicken broth or vegetable broth
1 pound potatoes - peeled and cubed
1 teaspoon dried dill weed
1 teaspoon dried tarragon
1 teaspoon dried thyme
1/2 teaspoon paprika
8 ounces smoked salmon, cut into 1/2 inch pieces
1/4 cup white wine
1 tablespoon fresh lemon juice
1/4 teaspoon hot sauce
1 teaspoon salt
1 teaspoon fresh-ground black pepper
1 cup half and half cream

In a large stockpot over medium-high heat, combine the butter, olive oil, onion, garlic, and celery. Cook 8 to 10 minutes, or until the onions are transparent. Sprinkle flour over the mixture and stir well to make a dry roux. Gradually add the chicken broth and stir until slightly thickened. Stir in the potatoes, dill, tarragon, thyme, and paprika. Reduce heat to medium, cover, and simmer for 15 minutes.

Stir in the salmon, wine, lemon juice, hot sauce, salt, and pepper. Simmer over low heat, uncovered for 10 minutes.
Mix in the half-and-half and continue to simmer for 30 minutes, stirring occasionally. Do not let the chowder boil after adding the half-and-half. Serve hot.


  1. I am in a total soup mode this week. This salmon chowder looks like it could warm the soul. Very nice.

    Happy New Year to you!

  2. I can't believe it Sarah - my sister lives near Annapolis Royal, NS. This soup looks wonderful and a great way to enjoy the flavor of smoked salmon. I love it, but the big guy isn't so crazy (or is he)? He had too much of it growing up in Oregon.

  3. I've never made chowder with smoke fish. That would give it all sorts of layers of flavor!

  4. I used the southern style smoked salmon, not the lox type. It was delicious. I wonder if I met your sister! It's pretty small. I was renting a house in Granville Ferry right on the Basin with a beautiful view to the town. I was there for 2 months. The other month was driving to and from the west. It was a fabulous trip. 2007 and in 1967 we drove back from Expo (after picking up a new car in Oshawa).

  5. Happy New Year Sarah.
    I've have a present for you on my blog.
    See soon

  6. Hi Sarah
    New recipe for me. Sounds good!
    wish you a happy and healthy new year 2010.

  7. Just made this last week and it was awesome! Whole family ate it up and I have leftovers for work today.

    1. Fantastic. I must make this again. Good smoked fish is not easily available on the prairies. That's where I am now.


I appreciate your comment! Please visit often.