This hearty and flavorful West Coast smoked salmon chowder is a soul-soothing dish that your family will love. Packed with fresh vegetables, tender smoked salmon, and a creamy broth, it’s the perfect comfort food for any occasion. The addition of smoked paprika, dill, and a splash of lemon juice gives this chowder a rich, smoky flavor with a refreshing finish. Serve it with crusty bread for a complete meal!
Ingredients for West Coast Smoked Salmon Chowder
- 1 Tbsp butter (15 grams)
- 1 large leek, washed, white and green parts only (about 1 cup / 100 grams), thinly sliced
- 1/2 cup celery, finely chopped (50 grams)
- 1/2 cup red bell pepper, finely chopped (50 grams)
- 2 large cloves garlic, minced
- 2 Tbsp unbleached all-purpose flour (15 grams)
- 1/2 cup shredded carrots (50 grams)
- 1 large red potato, diced small (about 1 cup / 150 grams)
- 1 can cream-style corn, 8 oz (240 ml)
- 1/2 cup low-sodium chicken broth (120 ml)
- 1/2 cup clam juice (120 ml)
- 1 large bay leaf
- 4–5 oz smoked salmon, cut into small pieces (120–140 grams)
- 1 1/4 cups half-and-half (300 ml)
- 1 Tbsp tomato paste (15 grams)
- Freshly ground black pepper, to taste (I recommend mixed peppercorns)
- Ground Himalayan sea salt, to taste
- 2 Tbsp fresh dill, chopped (6 grams)
- 1/2 tsp dried thyme (1 gram)
- 1 Tbsp freshly squeezed lemon juice (15 ml)
- 1/2 tsp smoked paprika (1 gram)
Instructions for Making West Coast Smoked Salmon Chowder
Sauté the Vegetables
In a large pot over medium heat, melt the butter. Add the sliced leek and chopped celery. Cook for 3–5 minutes until softened. Stir in the red bell pepper and cook for an additional 3 minutes. Add the minced garlic and sauté for 1 minute.
Create the Base
Sprinkle the flour over the vegetables and stir well to coat them evenly. Mix in the shredded carrots, diced potato, cream-style corn, chicken broth, clam juice, and bay leaf. Stir to combine, then bring the mixture to a boil. Reduce the heat to a simmer and cook, stirring often, for about 15 minutes or until the potatoes are tender.
Incorporate the Salmon and Cream
Add the smoked salmon pieces, half-and-half, and tomato paste to the pot. Stir well to blend. Bring the chowder back to a gentle simmer and cook for 5 minutes.
Season and Serve
Stir in the fresh dill, ground black pepper, sea salt, dried thyme, lemon juice, and smoked paprika. Mix thoroughly and let the chowder sit for 15 minutes to allow the flavors to meld. Serve warm with crusty bread for dipping.
Bon appetite!
