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Smoked Salmon Soups & Chowders

Smoked Salmon and Chipotle Chowder

Smoked Salmon & Chipotle Chowder

  • 2 tablespoons extra-virgin olive oil
  • 1 small onion, chopped
  • 1 large carrot, peeled and chopped
  • 2 celery ribs, thinly sliced
  • 1 can (14.5 ounces) chicken, fish or vegetable broth
  • 1 can (12 ounces) evaporated fat-free milk
  • 1 cup half-and-half
  • 2 medium Yukon Gold, Finnish or Red Potatoes, peeled and chopped (about 2 cups)
  • 8 ouinces FAIRHAVEN BAY SEAFOODS smoked salmon, chunked
  • 1 can (8 ounces) cut corn, drained
  • 1-2 teaspoons chopped chipotle peppers in adobo sauce
  • Chopped parsley, as needed for garnish

Sauté onion, carrot and celery in oil until tender, about 5 minutes, in stockpot or saucepan. Stir in broth, milk and half-and-half. Add potatoes, bring to simmer and cook, covered, on low until potatoes are almost tender, about 15 minutes. Stir in Alaska Smoked Salmon, corn and chipotle peppers; continue cooking an additional 5 minutes. Garnish with chopped parsley, if desired. Serves 6.

Smoked Salmon Chowder

  • 4 tablespoons butter
  • 1 medium onion, chopped
  • 3 tablespoons flour
  • 1 pound red potatoes cut into cubes
  • 5 cups whole milk, heated
  • 1 16 ounces package FAIRHAVEN BAY SEAFOODS smoked salmon, finely chopped
  • ¼ cup chopped fresh dill
  • 2 tablespoons lemon juice
  • Salt and pepper to taste

Melt butter in a soup pot over medium heat and sauté the onion for 7 minutes or until translucent. Whisk in flour and cook for about 3 minutes. Add the warm milk and bring to a boil whisking constantly. Add potatoes and cook until tender, about 10 minutes. Roughly chop the salmon, add to the chowder along with the dill and lemon juice. Gently heat until heated through. Serves 4-6.
© Mary Ellen Carter



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Nooksack Salmon Enhancement Association

A community-based nonprofit organization dedicated to restoring sustainable wild salmon runs in Whatcom County, at the northwestern tip of Washington State.