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Northwest style chowder with smoked salmon.

Northwest Style Creamy Smoked Salmon Chowder

Carne Diem Culinary
Craving that perfect bowl of Pike Place Chowder but live thousands of miles away from the mecca of chowder? Look no further than our rendition of their world-famous Smoked Salmon Chowder. Succulent hot smoked salmon mingles with salty capers and sautéed veggies in this classic dish from the Pacific Northwest.
5 from 2 votes
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Prep Time 15 minutes
Cook Time 20 minutes
Non-active prep time 1 hour
Total Time 1 hour 35 minutes
Course Main Course
Cuisine American Northwest
Servings 6
Calories 743 kcal

Ingredients
  

  • 1 pound Hot Smoked Salmon
  • 1 Russet Potato diced
  • 6 Tab Butter divided
  • 2 Garlic Cloves minced
  • ½ cup Celery diced
  • 1 cup Yellow Onion diced
  • 2 cups Seafood or Fish Stock
  • 1 cup Water
  • 2 Tab Tomato Paste
  • 4 Tab Flour
  • 3 cups Heavy Cream
  • 4 ounces Cream Cheese cubed
  • ¼ cup Capers
  • ½ tea Fresh Cracked Pepper

Instructions
 

  • Dice the potatoes, celery, and onion. If you choose, you may peel the potato first or you can leave the peel on as we chose to. Soak the diced potatoes in lightly salted ice water for 1-4 hours, then drain. This helps remove some of the starch and may also help the potatoes keep their shape during cooking.
  • Soak the capers in water for a couple minutes to remove some of the brine, then drain and set aside.
  • Heat 2 tablespoons of the butter in a pot or small Dutch oven over medium heat. Sauté the onions, celery, and garlic for about 5 minutes. They should just be beginning to look translucent but not browned.
  • Add the remaining 4 tablespoons of butter and when it has melted, reduce the heat to medium low. Gradually sprinkle the flour over the mixture, stirring constantly. Cook the mixture for about 2 minutes.
  • Add in the seafood stock, water and the tomato paste to the pot stirring well to combine. Add in the diced potatoes and bring the pot to a boil over medium heat before reducing to a simmer for 10 minutes, stirring occasionally.
  • Finally, stir in the heavy cream, cream cheese, capers, and smoked salmon. Season with the fresh crushed black pepper. Slowly bring the mixture to a simmer then remove from the heat. Taste and add salt to taste.
  • Serve warm with some sourdough bread or in a bread bowl.

Nutrition

Calories: 743kcalCarbohydrates: 19gProtein: 21gFat: 66gSaturated Fat: 39gPolyunsaturated Fat: 3gMonounsaturated Fat: 19gTrans Fat: 1gCholesterol: 231mgSodium: 1313mgPotassium: 598mgFiber: 2gSugar: 3gVitamin A: 2553IUVitamin C: 7mgCalcium: 155mgIron: 2mg
Keyword capers, chowder, Pike Place Chowder, Pike Place Market, salmon, Seattle, smoked fish, soup
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