Description
This Smoked Salmon Chowder is a delightful blend of smoky salmon, creamy broth, and balanced flavors, ready in just 30 minutes. Perfect for comforting weeknight meals or impressing guests.
Ingredients
Scale
- 2 tablespoons salted butter
- ¼ cup (40g) chopped onion
- 1 rib celery, chopped
- ½ teaspoon salt
- 1 clove garlic, minced
- 2 cups (473.18ml) chicken broth
- 1 tablespoon tomato paste
- 4 ounces (113.4g) cream cheese
- 1 cup (236.59ml) heavy whipping cream
- 8 ounces (226.8g) smoked salmon, chopped
- 2 tablespoons capers
- 2 tablespoons chopped red onion
Instructions
- In a large pot over medium heat, melt the butter. Add the chopped onion, celery, and salt. Sauté for 3-4 minutes until vegetables begin to soften, then add minced garlic and cook for another 30 seconds.
- Pour in the chicken broth and add the tomato paste. Stir until dissolved and bring to a gentle simmer.
- Reduce heat to low, add cream cheese cubes, and stir frequently until melted and incorporated.
- Slowly pour in the heavy cream while stirring constantly. Heat through for about 5 minutes without boiling.
- Fold in the chopped smoked salmon and capers. Heat for 2-3 minutes until the salmon is warmed through.
- Ladle the chowder into bowls and garnish with chopped red onion.
Notes
- Use hot-smoked salmon for the best texture and flavor.
- Keep the chowder at a gentle simmer after adding cream to avoid curdling.
- For easier incorporation, use room temperature cream cheese.
- Chowder can be refrigerated for up to 3 days. Reheat gently on low heat, adding cream or broth if needed.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: N/A
- Sodium: 890
- Fat: 38
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 5
- Fiber: 0.5
- Protein: 17
- Cholesterol: N/A