Mimi’s Smoked Salmon Chowder

  • Recipe By
  • Published Jan 12th
  • Ready In1h 40m
  • Servings8
  • Calories205
My sister made this recipe when we were camping in a rustic cabin on the Strait of Juan de Fuca running between Vancouver Island and Washington's Olympic peninsula. It's very, very warming and delicious.

Mimi’s Smoked Salmon Chowder Ingredients

The following are the ingredients needed to make delicious Mimi’s Smoked Salmon Chowder for 8 servings:

  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1 cup chopped onion
  • 2 cloves garlic, chopped
  • 1/2 cup chopped celery
  • 1/2 cup all-purpose flour
  • 6 cups chicken broth or vegetable broth
  • 1 pound potatoes - peeled and cubed
  • 1 teaspoon dried dill weed
  • 1 teaspoon dried tarragon
  • 1 teaspoon dried thyme
  • 1/2 teaspoon paprika
  • 8 ounces smoked salmon, cut into 1/2 inch pieces
  • 1/4 cup white wine
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon hot sauce
  • 1 teaspoon salt
  • 1 teaspoon fresh-ground black pepper
  • 1 cup half and half

Mimi’s Smoked Salmon Chowder Cooking Instructions

  • Prep35m
  • Cook1h 5m
  • Ready In1h 40m

To cook Mimi’s Smoked Salmon Chowder, you need about 35 minutes of preparation time. The time needed to cook this Mimi’s Smoked Salmon Chowder is about 1 hour 5 minutes , and you can serve your Mimi’s Smoked Salmon Chowder within 1 hour 40 minutes . The following are the steps to cook Mimi’s Smoked Salmon Chowder easily:

  1. 1 In a large stockpot over medium-high heat, combine the butter, olive oil, onion, garlic, and celery. Cook 8 to 10 minutes, or until the onions are transparent. Sprinkle flour over the mixture and stir well to make a dry roux. Gradually add the chicken broth and stir until slightly thickened. Stir in the potatoes, dill, tarragon, thyme, and paprika. Reduce heat to medium, cover, and simmer for 15 minutes.
  2. 2 Stir in the salmon, wine, lemon juice, hot sauce, salt, and pepper. Simmer over low heat, uncovered for 10 minutes.
  3. 3 Mix in the half-and-half and continue to simmer for 30 minutes, stirring occasionally. Do not let the chowder boil after adding the half-and-half. Serve hot.

Nutrition Facts

Per Serving: 205 calories; 9.5 grams of fat; 20.5 grams of carbohydrates; 8.5 grams of protein; 25 milligrams of cholesterol; 561 milligrams of sodium.

  1. Jan 17th 2009

    Easy and elegant, although I find it's easy to over-salt this dish. It can vary some in taste each time I make it but it's always good. P.S. If you're looking for a partner dish to serve to ...

  2. Jan 7th 2009

    Amazing flavor ... we all loved it. I lightly poached some fresh salmon and then flaked it into chunks in place of the smoked salmon since I didn't have smoked salmon.Next time I make it, ...

  3. Nov 15th 2008

    Having grown up in the Pacific Northwest, I am an expert on salmon chowder. This is a wonderful, authentic recipe, and I really like the fact that it's "sensible" in fat (as opposed to havi ...

  4. Oct 15th 2008

    This is a 5 star recipe. Make it exactly as the recipe calls for, and YUM! It's low in fat, and tasty

  5. Jan 30th 2008

    Wow! DH and I loved this. Very tasty and simple to make. I made a few changes: skipped the dill, used low fat evaporated milk, and added corn and white beans.

  6. Jan 10th 2008

    Rich tasting. Leave out the half & half & the salt. Only cook the salmon 5 minutes or drys out. Use sodium reduced chicken broth is salty enough.

  7. Aug 22nd 2007

    I made this exactly as written with the exception of not peeling my red potatoes. :-) Served with a tossed green salad and French garlic bread. It was very good, Hils. Thank you from your ...

  8. Jul 13th 2007

    This was absolutely wonderful! Of course, you must like smoked salmon to enjoy this rich, delicious chowder. I was a little suspicious of 1/2 cup flour for the roux, but it turned out wond ...

  9. Jun 5th 2007

    I am the Salyers' ten year old son and I made this for dinner one night. Every one adored it except my five year old brother. We did not have all the ingredients so I did some minor adjustme ...