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Smoked Salmon Chowder Recipe

Smoked Salmon Chowder RecipeIngredients

  • 2 tablespoons butter
  • 1 large onion, chopped
  • 1/2 teaspoon dried tarragon
  • freshly ground pepper
  • 1/3 cup flour
  • 4 cups chicken broth
  • 1 pound petite red potatoes, scrubbed and quartered
  • 2 packages (4 ounces each) Smoked Salmon, skin removed
  • 1 cup half and half
  • 1 tablespoon lemon juice
  • 1 cup frozen small peas (do not thaw)


  1. In a 5- to 6-quart pan, combine butter, onion, tarragon, and pepper to taste over medium high heat. 
  2. Stir often until onion has softened but is not browned, 5-6 minutes. 
  3. Sprinkle flour over onion mixture and cook, stirring often, for 1 minute. 
  4. Gradually add broth, stirring constantly, until well blended. 
  5. Add potatoes and bring mixture to a boil. 
  6. Reduce heat, cover pan, and simmer until potatoes are tender when pierced, about 20 minutes.
  7. Flake salmon into bite-sized pieces. 
  8. Add to broth mixture along with half and half, and lemon juice. 
  9. Cook, stirring often, until soup is heated through, about 5 minutes. 
  10. Do not allow to boil once the half and half has been added. 
  11. Add peas and cook until they are bright green, about 1 minute. Ladle into bowls and serve immediately.

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