Smoked Salmon Chowder

“A delicious twist to the usual chowder. My husband, who usually does not like fish chowders, could not get enough of this. He really liked the subtle blend of flavors. We are fortunate to have an abundance of salmon in Alaska. There are many varieties of smoked salmon. I think a kippered style smoked salmon works best with this recipe. This is one of those meals that tastes even better when reheated the next day.”

Ingredients Nutrition


  1. Cut potatoes into 1/2-inch cubes, leaving skin on. Place in bowl and cover with cold water.
  2. Melt the butter in a large pot over medium heat.
  3. Dice onion and add to melted butter. Sauté until onion starts to become translucent.
  4. Drain water from potatoes. Rinse and drain again.
  5. Add potatoes to onions in pan. Cook 5 minutes, stirring occasionally.
  6. Coarsely chop enough carrots to make 1 1/2 cups. (I use the baby peeled carrots and chop in a food processor).
  7. Add carrots and mushrooms to mixture in pot. Continue cooking, stirring occasionally.
  8. When vegetables are almost tender add flour and stir to mix it in well.
  9. Let cook 3-5 minutes, stirring often to prevent sticking or burning.
  10. Gradually add chicken broth. Stir well. Bring to a low simmer.
  11. Stir in coconut milk (be sure to shake the can well before opening).
  12. Turn heat to low.
  13. Stir in smoked salmon.
  14. Stir in herbs de provence and ground cinnamon.
  15. Continue cooking over low heat 5-10 minutes, stirring occasionally.
  16. Add sea salt and fresh ground pepper to taste.
  17. **IMPORTANT: Do not add salt until after you have tasted it. The saltiness of the salmon you use will influence how much salt you need to add, I did not add any additional salt.

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