Mimi's Smoked Salmon Chowder

Mimi's Smoked Salmon Chowder

112
hils 2

"My sister made this recipe when we were camping in a rustic cabin on the Strait of Juan de Fuca running between Vancouver Island and Washington's Olympic peninsula. It's very, very warming and delicious."

Ingredients

1 h 40 m {{adjustedServings}} servings 205 cals
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Nutrition

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  • Calories:
  • 205 kcal
  • 10%
  • Fat:
  • 9.5 g
  • 15%
  • Carbs:
  • 20.5g
  • 7%
  • Protein:
  • 8.5 g
  • 17%
  • Cholesterol:
  • 25 mg
  • 8%
  • Sodium:
  • 561 mg
  • 22%

Based on a 2,000 calorie diet

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Directions

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  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 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.
  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 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.
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Reviews

112
  1. 145 Ratings

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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 wonderfu...

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....

Having grown up in the Pacific Northwest, I am an expert on salmon chowder. This is a wonderful, authentic recipe, and I really like the fact that it's "sensible" in fat (as opposed to having c...