We’re back with more smoked salmon! If you haven’t already, go check out our recipe for Cold Smoked Salmon, and then join us for this creamy, smoky and savory Smoked Salmon Chowder!
WHAT YOU’LL LOVE
- Charred potatoes: Red potatoes grilled over direct flame, then moved to indirect heat until nearly tender, add smoky flavor and finish cooking in the soup so they hold their shape.
- Roux-style base: Butter, flour, tomato paste, and vegetable stock thicken into a savory base before the half-and-half goes in.
- Capers and cream cheese: Briny capers cut through the cream, and cream cheese melts in to give the chowder a silky body.
- Salmon stirred in last: Adding the cold-smoked salmon at the end keeps its smoky flavor and leaves it in tender, flaky pieces.
Smoked Salmon Chowder
Tom Jackson
Rated 5.0 stars by 1 users
Category
Entree
Cuisine
American
Servings
8
Prep Time
30 minutes
Cook Time
1 hour
Calories
348
Relish the smooth richness of our Smoked Salmon Chowder recipe! Enjoy its perfect blend of creaminess, smokiness and heartiness that will leave you satisfied and wanting more. Try our recipe today for an unforgettable taste experience!
Ingredients
- 16 oz red potatoes, quartered
-
extra virgin olive oil
-
Noble Saltworks Pecan Smoked Finishing Salt, to taste
- Fresh ground black pepper, to taste
- 4 tbsp unsalted butter
- 1 cup yellow onion, small dice
- 1/2 cup celery, small dice
- 1/2 cup carrots, small dice
- 3 tbsp tomato paste
- 2 tbsp minced garlic
- 6 tbsp all purpose flour
- 3 cups vegetable stock
- 3 cups half and half
- 3 tbsp capers
- 4 oz cream cheese
-
8 oz cold smoked salmon, large dice
-
2 tsp Cattleman’s Grill California Tri-Tip Seasoning
-
1 tsp Flavolcano Hot Sauce
Directions
Preheat your Napoleon Grills Prestige P500RSIB-1 to 500ºF, firing up two of the burners on high and leaving two off, to set up for direct and indirect grilling.
- Grill the quartered potatoes over direct flame until charred. Move to indirect heat and continue cooking until almost tender, but not cooked all the way through. Potatoes should still have a little bite to them in the center. When the potatoes are cool, dice them into bite sized pieces.
Preheat a Lodge 5 Quart Dutch Oven over medium heat. Melt the butter in the dutch oven. Add the onions and celery. Sweat until the onions are translucent. Add the garlic and flour. Cook for one minute, stirring constantly. Add the tomato paste then vegetable stock slowly, stirring constantly. Bring to a simmer. Add the diced potatoes. Simmer until the potatoes are fully tender.
Stir in the half and half, capers, cream cheese, salmon, Cattleman’s Grill California Tri-Tip Seasoning and Flavolcano Hot Sauce. Bring to a simmer, stirring to melt the cream cheese. Taste and adjust salt level as needed.
Recipe Note
Recipe FAQ
Why char the potatoes first and only cook them until almost tender?
Direct flame chars the outsides for smoky flavor. Taking them just short of done lets them finish simmering in the soup without turning mushy. They need a little bite left in the center when they come off the grill.
Why cool the potatoes before dicing them?
Warm potatoes are fragile and crumble when cut. Letting them cool slightly gives clean, bite-sized pieces that hold their shape in the soup.
Why cook the flour and tomato paste before adding the stock?
About a minute of constant stirring cooks out the raw flour taste and thickens the base. The tomato paste adds depth and a touch of color.
Why add the stock slowly while stirring?
Pouring it in a little at a time keeps the flour from clumping and gives a smooth, lump-free soup.
Why add the half and half, cream cheese, and salmon at the end?
Dairy can curdle if it boils hard for a long time. Stirring everything in at the end and bringing it to a gentle simmer melts the cream cheese and keeps the salmon in tender flakes.
Is the cold-smoked salmon safe to eat in the chowder?
Cold-smoked salmon is cured but not cooked. Simmering it in the chowder heats it through, so make sure the soup is steaming hot throughout, about 165°F. Anyone who is pregnant or has a weakened immune system should be sure the soup is that hot before eating.
Why add capers?
Their salty, briny pop cuts through the cream and complements the smoked fish.
How should I store leftovers?
Refrigerate the chowder within 2 hours of cooking. It keeps for about 3-4 days. Reheat it gently over low heat, stirring, so the dairy doesn't separate.
How indoor-friendly is this recipe?
5 out of 5. The soup is a stovetop recipe, and the potatoes can be charred under a broiler or in a hot cast iron skillet. You'd lose some of the grill flavor on the potatoes.
Recipe Highlights
Charred, partly cooked potatoes: Add smoke and hold their shape.
Roux and tomato paste base: Builds a savory, thick soup.
Capers and cream cheese: Add brine and silky body.
Salmon added last: Keeps flaky pieces and smoky flavor.
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Nutrition
Nutrition
- Nutrition Serving Size
- 12.95 oz
- per serving
- Calories
- 348
- Carbs
- 22 grams
- Protein
- 11 grams
- Fat
- 25 grams
- Sodium
- 890 milligrams
