Smoked Salmon Chowder

In my defense, chowders are notoriously difficult to photograph. An old family recipe, guaranteed to warm you up and satisfy that fish soup craving. What? You don’t get those cravings? Sure you do. Everyone does. It’s totally normal.

Smoked Salmon Chowder

Serves 6


  • 1 tbs unsalted butter
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 8 oz clam juice
  • 6 oz smoked salmon, slightly shredded
  • 2 lbs red potatoes, diced bite-sized
  • 1 tsp dried thyme
  • 2 cups whole milk
  • kosher salt and pepper


  1. Melt butter in the bottom of a large pot or dutch oven, add the onions and garlic cooking until soft.
  2. Add the clam juice, thyme, and potatoes. The potatoes should be covered, but if they’re not, add a small amount of water. Cover and simmer until tender. Keep an eye on them; it always happens sooner than you think!
  3. Add milk and salmon, simmering for about 10-15 minutes more. Taste and adjust seasonings with salt and pepper. We like ours with lots of freshly ground pepper and a crusty bread for dipping.

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