Wednesday, September 30, 2020
Home Recipe Reviews Seafood Seattle-Style Smoked Salmon Chowder

Seattle-Style Smoked Salmon Chowder

Have you ever been to the Northwest? I haven’t, but it’s on my bucket list. The closest I’ve come is a visiting on a culinary journey. Well, I’m continuing that journey today with this Seattle-Style Smoked Salmon Chowder. It’s full of typical chowder ingredients like potatoes, onion, and cream. And it also has one that I rarely see cooked: smoked salmon. but I love salmon in all forms except canned, so I’m willing to bet I will like this chowder. Let’s find out!

A smoked salmon chowder loaded with tender potatoes, cream cheese for creaminess, and capers for a little added zing! This tastes just like the stuff they serve at the Seattle Pike Place Market!

Recipe Author: Marzia at Little Spice Jar
Get the recipe

The Ingredients

This smoked salmon chowder has a long-ish list of ingredients, but they weren’t too difficult to find. Of course, I had a few things on hand like the capers, spices, and tomato paste. I did have to buy the vegetables and seafood, though, and that was where I had some trouble.

The recipe calls for thick-sliced smoked salmon, but I couldn’t find any that mentioned that on their packaging. I just bought one and hoped for the best. It ended up being quite thin, but that didn’t seem to be an issue with the finished chowder.

I had selected unpeeled, raw shrimp when I ordered my groceries. I was okay with peeling them and thought I would use the peels to make a seafood stock. Well, they were out, and I ended up with peeled, cooked shrimp, so I had to use chicken stock. Both worked out, though. The shrimp just need to be warmed through, so using pre-cooked shrimp saved me a few minutes of cooking time.

Seattle-Style Smoked Salmon Chowder Ingredients
Smoked salmon, cream cheese, celery, potato, diced tomatoes, onion, garlic, shrimp, chicken broth, butter, heavy cream, tomato paste, Old Bay seasoning, bay leaves, fennel seeds, dried basil, and capers with brine

The Process

Making this smoked salmon chowder was very straightforward, and I didn’t have any difficulty. The instructions were very easy to follow!

First up was the prep work. I forgot to break it out in my time, but I think it took about 12 minutes. I usually do just enough prep work in order to get the cooking started, then I finish up as I cook. However, this recipe moves fast, so I decided to get most of the prep work out of the way first. The only thing I did once I started cooking was to chop the smoked salmon and shrimp.

The recipe took me 39 minutes from start to finish, and I chose not to chill it before serving. I did have leftovers the next day, though, and I didn’t notice much of a change in the flavor. I think the potatoes absorbed some of the flavors but that’s the only difference I noticed.

Prepping the vegetables
Prepping the vegetables

So how was it?

Clear & Accurate Directions
Accurate Time(s)
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This smoked salmon chowder was excellent! It was a bowl of smokey, creamy comfort food that was easy to prepare and left me feeling full and satisfied. The list of ingredients for this recipe was on the long side, but most of the items were easy to find. The only exception was thick-sliced smoked salmon, but the thin slices worked just fine. I had the chowder ready in 39 minutes, which was a little under to 50 minutes listed. I'm not mad about it, though, and I think chopping the potatoes into fairly small pieces is the reason it cooked up so fast. But even if it took longer, this recipe would have been worth it! It is going to become a favorite around here.
Candicehttps://www.hungrypinner.com
Hi, I'm Candice, and I'm The Hungry Pinner. I created this blog to share my love for cooking and my experiences with the MANY recipes I've found on Pinterest over the years. Be sure to check out my Pinterest boards and share your Pinterest cooking adventures in the comments section.

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