There’s something so cozy about a bowl of chowder on a rainy day.

Especially when it’s creamy, smoky, and packed with tender salmon, sweet corn, and fresh dill.

Growing up in New England, I fell in love with seafood chowders from a young age.

Whether it’s New England clam chowder with oyster crackers or corn chowder on chilly afternoons.

But lately, I’ve been hooked on this smoked salmon chowder.

It’s cozy, it’s indulgent, and, best of all, it’s easy.

There are no “secret recipe” tricks here. It’s just a deliciously creamy base, a few pantry staples, and a little bit of patience.

If you love a hearty, thick soup with a hint of smoky bacon flavor and pops of lemon juice and fresh dill, this one’s going to become one of your favorite recipes.

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Why You’ll Love This Salmon Chowder Recipe

This is one of those recipes that balances comfort food and restaurant quality. It is:

Creamy but light: The heavy cream and cream cheese make it luscious, but a splash of white wine and a squeeze of lemon juice keep it balanced.

Smoky, briny, and fresh: Between the smoked salmon, briny capers, and a handful of fresh dill, it’s layers of flavor in every bite.

Flexible: Use fresh salmon if you can, but canned salmon or even leftover salmon works too.

Make-ahead friendly: Store leftovers in an airtight container, and they reheat like a dream for lunch the next day.

What You’ll Need

Let’s chat ingredients:

Smoked salmon (or fresh if that’s what you have)
A little chopped bacon and bacon grease for smoky depth
Olive oil and a couple of tablespoons of butter for richness
Russet potatoes or Yukon gold potatoes — both are great choices for a creamy texture.
Fresh corn (or frozen if that’s easier)
Green onion for brightness
Fresh dill — don’t skip this!
Clam juice or fish stock (you can sub chicken stock, vegetable stock, or homemade chicken broth)
White wine for deglazing (optional, but I recommend it)
Tomato paste or a touch of anchovy paste for umami
Heavy cream, single cream, or even coconut milk if you want a dairy-free option
Cream cheese to make the creamy base extra luscious
Seasonings: black pepper, a teaspoon of salt, bay leaves, red pepper flakes, maybe a dash of hot sauce
A little lemon zest and lemon juice for brightness
Oyster crackers or crusty bread for serving

How to Make Creamy Smoked Salmon Chowder

First, you’re going to render the bacon. Grab your large saucepan or Dutch oven and cook the chopped bacon over medium heat until crisp. Set it aside with a slotted spoon, leaving a little bacon grease behind for flavor.

Then, sauté the veggies. Add a drizzle of olive oil and your tablespoon of butter. Toss in the onions, fresh corn, and potatoes. Cook on medium-high heat until the edges get a little golden.

Build the soup base. Stir in tomato paste or anchovy paste (just a little bit!) and let it toast for a minute. Pour in the clam juice, fish stock, or whatever you’re using (chicken stock, homemade chicken broth, or vegetable stock all work). Add the bay leaves and bring to a gentle simmer.

Make it creamy. Lower the heat to low and stir in the cream cheese until smooth. Then slowly add the heavy cream (or coconut milk or whole milk) and let it warm through without boiling.

Add the salmon. Flake in the smoked salmon or fresh salmon, and let it cook for 8–10 minutes. If you’re using canned salmon or leftover salmon, you can just warm it gently.

Finish with flavor. Stir in the white wine, a squeeze of lemon juice, some lemon zest, and plenty of fresh dill. Taste, adjust salt, add a pinch of black pepper, and maybe red pepper flakes if you like heat.

Serve it up. Ladle into bowls, top with crispy bacon, extra dill, and a handful of oyster crackers. Pair with a hunk of crusty bread for the full experience.

Tips & Tricks for Perfect Salmon Chowder

Fresh vs. smoked salmon: I love smoked salmon chowder for the smoky flavor, but fresh salmon makes it taste like a classic fish chowder. Use what you have!

Dairy swaps: Want it lighter? Use single cream or even coconut milk for a different vibe.

Make it briny: A spoonful of briny capers stirred in at the end = chef’s kiss.

No salmon? Swap in other seafood — shrimp, cod, or a mix of fish heads and fillets for a real seafood chowder moment.

Storage: Keep leftovers in an airtight container in the fridge for up to three days. Reheat over low heat to avoid breaking the creamy base.

Frequently Asked Questions (FAQs)

Q: Can I make this ahead of time?

A: Absolutely! Like most creamy soups, this one tastes even better the next day. Just store it in an airtight container and reheat gently.

Q: Do I have to use clam juice or fish stock?

A: Nope. I love the flavor they add, but chicken stock, vegetable stock, or homemade chicken broth are all great choices for a slightly different flavor profile.

Q: Can I make it dairy-free?

A: Yep! Swap heavy cream and cream cheese for coconut milk and a little extra olive oil for a silky finish.

Q: What should I serve with salmon chowder?

A: A loaf of crusty bread, oyster crackers, and a glass of chilled white wine.

Whether you’re craving comfort food for a rainy day, showing off your favorite things in the kitchen, or making something cozy for friends, this creamy salmon chowder has you covered.

It’s rich without being heavy, smoky without being overpowering, and so simple you’ll be shocked at the short cooking time.