30-Minute Smoked Salmon Chowder
A rich and creamy chowder featuring hot smoked salmon in a velvety base of cream cheese and heavy cream. The addition of capers provides a briny pop that complements the smoky fish, while fresh red onion adds a mild bite as garnish. This indulgent soup makes an elegant starter for dinner parties or a satisfying main course for seafood lovers. The cream cheese creates an exceptionally smooth texture when blended with the hot broth, resulting in a luxurious chowder that's ready in under 30 minutes.
Ingredients
- 2 tablespoons salted butter
- ¼ cup onion, chopped
- 1 stalk celery, chopped
- ½ teaspoon salt
- 1 clove garlic, minced
- 1 ½ cups chicken broth
- 1 tablespoon tomato paste
- 4 ounces cream cheese
- 1 ½ cups heavy whipping cream
- 6 ounces smoked salmon, hot smoked, chopped
- 2 tablespoons capers
- 2 tablespoons red onion, chopped
Instructions
- 1
Melt butter in a large saucepan over medium heat
- 2
Add onion and celery, sprinkle with salt, and sauté until tender
- 3
Add garlic and cook until fragrant
- 4
Stir in chicken broth and tomato paste, bring to a simmer while whisking to combine
- 5
Place cream cheese in blender and add hot broth mixture, blend until smooth
- 6
Return mixture to saucepan and add cream, salmon, and capers
- 7
Bring back to a simmer over medium low heat to warm through
- 8
Sprinkle each serving with chopped red onion
Tips
Use hot smoked salmon rather than cold smoked for better texture and flavor in the chowder
Blend the cream cheese with hot broth to ensure completely smooth consistency without lumps
Keep heat at medium-low once cream is added to prevent curdling
Good to Know
Refrigerate up to 3 days. Reheat gently to avoid curdling the cream.
Can be made 1 day ahead. Reheat slowly and add red onion garnish just before serving.
Serve hot in bowls, garnished with chopped red onion and additional capers if desired.
Common Mistakes
Keep heat medium-low after adding cream to avoid curdling
Blend cream cheese with hot liquid to prevent lumps
Substitutions
FAQ
Can I use cold smoked salmon instead?
Hot smoked salmon works better as it has a firmer texture and won't break down as much in the hot soup, but cold smoked can work if added at the very end.
How long will this keep in the refrigerator?
Store covered in the refrigerator for up to 3 days. Reheat gently over low heat, stirring frequently to prevent the cream from separating.
Can I freeze this chowder?
Cream-based soups don't freeze well as the dairy can separate and become grainy when thawed. Best enjoyed fresh or within a few days.