Mimi's Smoked Salmon Chowder

Mimi's Smoked Salmon Chowder

Made  times
hils 2

"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."
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1 h 40 m servings 205 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 205 kcal
  • 10%
  • Fat:
  • 9.5 g
  • 15%
  • Carbs:
  • 20.5g
  • 7%
  • Protein:
  • 8.5 g
  • 17%
  • Cholesterol:
  • 25 mg
  • 8%
  • Sodium:
  • 561 mg
  • 22%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  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. Stir in the salmon, wine, lemon juice, hot sauce, salt, and pepper. Simmer over low heat, uncovered for 10 minutes.
  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.


  1. 150 Ratings

Most helpful positive review

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 wonderfu...

Most helpful critical review

I bet this soup, when made correctly, is the bomb! The way I made it, bombed! I screwed it up, probably by NOT using fresh salmon. I used canned. So note to self, use fresh salmon the next time....

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 wonderfu...

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 adjustments....

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 having c...

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.

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 gues...

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.

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 neig...

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, I a...

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

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