Mimi's smoked salmon chowder

    1 hour 40 min

    My sister made this recipe. It's very, very warming and delicious.

    147 people made this

    Serves: 8 

    • 2 tablespoons butter
    • 1 tablespoon olive oil
    • 175g chopped onion
    • 2 cloves garlic, chopped
    • 60g chopped celery
    • 60g plain flour
    • 1.4L chicken or vegetable stock
    • 500g potatoes - peeled and cubed
    • 1 teaspoon dried dill
    • 1 teaspoon dried tarragon
    • 1 teaspoon dried thyme
    • 1/2 teaspoon paprika
    • 225g smoked salmon, cut into 1cm pieces
    • 60ml white wine
    • 1 tablespoon fresh lemon juice
    • 1/4 teaspoon hot sauce
    • 1 teaspoon salt
    • 1 teaspoon freshly ground black pepper
    • 125ml milk
    • 125ml double cream

    Prep:35min  ›  Cook:1hr5min  ›  Ready in:1hr40min 

    1. 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 stock and stir until slightly thickened. Stir in the potatoes, dill, tarragon, thyme and paprika. Reduce heat to medium, cover, and simmer for 15 minutes.
    2. Stir in the salmon, wine, lemon juice, hot sauce, salt and pepper. Simmer over low heat, uncovered for 10 minutes.
    3. Mix in the milk and cream and continue to simmer for 30 minutes, stirring occasionally. Do not let the chowder boil after adding the cream. Serve hot.

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    Reviews in English (135)


    can i freeze this  -  27 Feb 2017


    This was absolutely wonderful! Of course, you must like smoked salmon to enjoy this rich, delicious chowder. I was a little suspicious of 1/2 cup flour for the roux, but it turned out wonderfully, I added a total of 8 cups of chicken stock and a little extra pinch of each herb. Don't skip the tarragon, it adds a wonderful dimension to this chowder. Because of all of the flour, the lemon and wine are very important to giving this a tang, again, don't skip them. I used smoked salmon from our local gourmet store. The rich arroma this fills the house with! This would be terrific for the holidays! I topped with shredded cheddar, and served with cheddar/garlic biscuits. Sincere thanks for sharing! A definite keeper.  -  13 Jul 2007  (Review from Allrecipes US | Canada)


    I am the Salyers' ten year old son and I made this for dinner one night. Every one adored it except my five year old brother. We did not have all the ingredients so I did some minor adjustments.I used evaporated milk instead of cream and we used canned salmon( take the big bones out) with a little liquid smoke.We also did not have any tarragon or white wine. Enjoy! All 7 of us did!!  -  05 Jun 2007  (Review from Allrecipes US | Canada)