Smoked Salmon Potato Leek Chowder

A hearty winter cream soup full of complex seafood flavors.

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Servings: 6

Prep Time: 00:30

Cook Time: 01:00

Main Ingredients

1 pound russet potatoes-chopped into small cubes

4 tablespoons unsalted butter

1 tbsp. olive oil

1 leek-white part and light green part, chopped

2 celery stalks-chopped

1/2 tsp. garlic powder

1/2 tsp. black pepper

1 tbsp. tomato paste

3/4 c. dry white wine

2 tbsp. flour

2 c. lobster or fish stock

2 c. cream or half and half

1/4 c. drained capers

3/4 lb . hot-smoked salmon (comes in a vacuum-sealed packet or a can)

salt (as needed)

hot sauce to garnish

crusty bread for serving



  • Boil the potatoes in a pot of lightly salted water until tender, then drain and set aside.


  • In a large, heavy-bottomed soup pot, melt butter with the olive oil and add the leeks, celery, garlic powder and pepper until softened, about 5 minutes.


  • Add tomato paste and cook for one minute until fragrant, then add wine and reduce until liquid has been absorbed.


  • Sprinkle the flour over the mixture and stir to make a paste and until the flour has cooked a bit (this takes out the raw flour flavor) - do not brown.


  • Add in the lobster/fish stock and an additional cup of water and simmer for 10-15 minutes to reduce the liquid by about a third.


  • Reduce heat and add the cream or half and half (I used heavy cream because I had it on hand after the holidays and it gave it a really rich consistency, but if you're watching calories, half and half will suffice) and the cooked potatoes.


  • Allow to simmer for an additional 5-10 minutes to allow the flavors to develop.


  • Taste for seasoning (I didn't need to add much salt because my lobster stock was already pretty salty).


  • Add in 2/3rds of the smoked salmon and turn off the heat.


  • Use a stick blender or pulse in batches in a regular blender to create a semi-chunky consistency. I left some pieces of whole potato and salmon just for that "chowder" mouth-feel, but again, this is a personal preference.


  • To serve: Ladle chowder into bowls and top with the remaining smoked salmon in pieces, as well as the capers and hot sauce to desired spiciness.

Additional Notes

Stores well in the fridge for a few days, but I wouldn't freeze this soup, unfortunately. The cream would not hold up well in the freezer. The soup is amazing served simply with a hearty piece of crusty sourdough bread and a salad.

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