Smoked Salmon Chowder (Smoked Indoors!)

by Angela Gallardo in Lunch & Dinner, Recipes

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Soup sznnnnn!

Late summer is quite warm here in Phoenix.  But as temps start to drop, I still feel very called to make cozy meals like this Smoked Salmon Chowder.

And while summer is peak season for fish, late summer means reaching for frozen fish. Which is not a bad idea when it’s dunked into a flavorful soup broth 🙂

I highly recommend the Cameron indoor smoker pictured here.  I have the small size and that has been plenty large for me and my often party of 1 (so check Amazon listings for which size you prefer).  The smoker comes with finely ground wood chips but you can also utilize larger ones if they’re easier for you to come by.

The smokey flavor really makes this dish.

And I’ve had wonderful results smoking other meats, carrots, potatoes, and more.  Questions on using it, feel free to DM me.

Smoked Salmon Chowder

Yields: 4-6 servings

• 1 lb. fresh or frozen salmon*
• 4 slices bacon
• 1 sweet onion, diced
• 3 carrots, chopped
• 3 celery stalks, chopped
• 8 cloves garlic, minced
• ½ c. dry white wine
• 8 oz. clam juice
• 4 c. bone broth or stock of choice
• 2 large potatoes, cubed to 1″
• ½ large head of cauliflower, broken into small to medium florets
• 2 fresh bay leaves (or sub 4 dried)
• 4 sprigs fresh thyme
• 1 sprig fresh rosemary
• 8 oz. creme fraiche, coconut cream, or half & half
• For serving: chopped parsley, jalapeno slices, and/or chopped scallions

Directions:

1. If using frozen salmon, remove from the freezer ahead of time to thaw.
2. Heat your indoor stovetop smoker over a medium heat burner, according to the instructions. Any wood chips will work here.
3. While the smoker is warming, add the bacon to a separate large stock pot or dutch oven.  Brown until crisp and remove from the heat to cool.
4. Add the onion, carrot, and celery to the rendered bacon fat.  Season generously with sea salt and black pepper. Set the burner to medium heat and sauté until everything is softened, about 10 minutes.
5. While the veggies are sautéing, add the salmon to the smoker and cover, leaving about ½” free space for the smoke to escape.  Cook fully, about 5-10 minutes, depending on the thickness of the salmon.  It’s done when pressed with a fork and it has just a slight bounce to it, as shown above.  Set the cooked salmon aside to rest.
6. Add the minced garlic to the stock pot of veggies and sauté until fragrant, about 1 minute. Add the white wine to deglaze and cook off the alcohol for about 3 minutes.
7. Add the clam juice, broth, potatoes, and cauliflower to the pot.  Optionally, tie the bay leaves, thyme, and rosemary together with kitchen twine and add to the pot (you don’t have to tie them but it does make it easier to remove later).
8. Bring the broth to a simmer.  Cover partially and cook for 20 minutes, or until the potatoes are fork tender.
9. Turn the heat off and remove the herbs. Flake the salmon apart with a fork, crumble the bacon, and add both to the pot, along with the creme fraiche.  Stir and season with salt and pepper, to taste.  Serve with garnishes, as desired!