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Mimi's Smoked Salmon Chowder

Mimi's Smoked Salmon Chowder

  • Prep

    35 m
  • Cook

    1 h 5 m
  • Ready In

    1 h 40 m
hils

hils

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.

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Original recipe yields 8 servings

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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

Directions

  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

Saveur
54

Saveur

7/13/2007

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.

The Salyers
38

The Salyers

6/5/2007

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!!

Jo
31

Jo

4/6/2012

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 cups of cream in it). I followed the recipes as it was written, and was very pleased with the result. A definite keeper!

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