📝 About This Recipe
This luxurious chowder captures the soul of the Pacific Northwest, where the rugged coastline meets the bounty of the sea. Featuring hot-smoked sockeye salmon and tender Yukon Gold potatoes, this soup balances the deep, wood-fired richness of the fish with a silky, velvet-textured cream base. It is a comforting, coastal classic that highlights the traditional preservation methods of Washington and Oregon, making it the ultimate cold-weather indulgence.
🥗 Ingredients
The Aromatics
- 4 tablespoons Unsalted Butter (high-quality European style preferred)
- 2 large Leeks (white and light green parts only, cleaned and thinly sliced)
- 2 stalks Celery (finely diced)
- 3 cloves Garlic (minced)
- 1 teaspoon Fresh Thyme (leaves stripped from stem)
The Base
- 1/4 cup All-purpose Flour (to create a light roux)
- 4 cups Seafood Stock (low-sodium, or high-quality clam juice)
- 1/2 cup Dry White Wine (such as Pinot Gris or Sauvignon Blanc)
- 1.5 pounds Yukon Gold Potatoes (peeled and cut into 1/2-inch cubes)
- 1.5 cups Heavy Cream (at room temperature)
- 1 piece Bay Leaf (dried)
The Star Ingredients
- 12 ounces Hot-Smoked Salmon (flaked into bite-sized chunks, skin removed)
- 1 cup Frozen Sweet Corn (thawed)
- 1/2 teaspoon Old Bay Seasoning
- 1 tablespoon Lemon Juice (freshly squeezed)
- to taste Kosher Salt and Black Pepper (be cautious with salt as salmon is salty)
Garnish
- 2 tablespoons Fresh Chives (finely snipped)
- 1 tablespoon Fresh Dill (roughly chopped)
👨🍳 Instructions
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1
In a large Dutch oven or heavy-bottomed pot, melt the butter over medium heat until it begins to foam.
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2
Add the sliced leeks and diced celery. Sauté for 6-8 minutes until the leeks are soft and translucent, but not browned.
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3
Stir in the minced garlic and fresh thyme. Cook for another 60 seconds until the garlic is fragrant.
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4
Sprinkle the flour over the vegetables and stir constantly for 2 minutes. This cooks out the raw flour taste and creates the thickening base.
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5
Slowly pour in the white wine while whisking or stirring vigorously to prevent lumps. Let the wine simmer for 1-2 minutes to reduce slightly.
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6
Gradually add the seafood stock and the bay leaf, stirring until the liquid is smooth and begins to thicken.
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7
Add the cubed Yukon Gold potatoes and the Old Bay seasoning. Bring the mixture to a gentle boil, then reduce heat to low.
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8
Cover the pot and simmer for 12-15 minutes, or until the potatoes are fork-tender but still hold their shape.
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9
Stir in the heavy cream and the sweet corn. Let the soup return to a very gentle simmer (do not let it reach a rolling boil once the cream is added).
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10
Gently fold in the flaked smoked salmon. Reserve a few small pieces for garnishing individual bowls if desired. Simmer for 3-5 minutes just to heat the salmon through.
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11
Remove the bay leaf. Stir in the fresh lemon juice to brighten the flavors.
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12
Taste the chowder and season with salt and freshly cracked black pepper. Remember that smoked salmon is naturally salty, so add salt sparingly.
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13
Ladle the hot chowder into warmed bowls. Garnish generously with fresh chives and dill before serving.
💡 Chef's Tips
Use 'hot-smoked' salmon rather than 'cold-smoked' (lox); the firmer texture of hot-smoked salmon holds up beautifully in hot soup without dissolving. To ensure your leeks are grit-free, slice them first and then soak them in a bowl of cold water, swirling to let the dirt sink to the bottom. For an even creamier texture, use a potato masher to lightly crush a few of the cooked potato cubes against the side of the pot before adding the salmon. Avoid boiling the chowder once the heavy cream and salmon are added, as this can cause the cream to break or the salmon to become tough. If you can't find seafood stock, a mixture of clam juice and vegetable broth works as an excellent substitute.
🍽️ Serving Suggestions
Serve with a thick slice of toasted sourdough bread or classic oyster crackers for dipping. Pair with a crisp, acidic white wine like a Washington State Riesling or a chilled Pinot Gris. A simple side salad with a lemon vinaigrette provides a refreshing contrast to the rich, creamy chowder. Offer extra lemon wedges on the side for those who prefer an extra hit of acidity to cut through the smoke. For a truly Pacific Northwest experience, serve in a hollowed-out sourdough bread bowl.