December 2, 2022
A couple of weeks ago a sweet friend of mine, Nikita, hosted a gathering in her home for our friends. Everyone brought a part of the meal while she made the main dish, salmon chowder. You guys… This. Salmon. Chowder. Stephen and I loved it so much we hadn’t stopped talking about it since. It is full of flavor and lusciously creamy while containing lots of vegetables and meaty chunks of smoked salmon. I always feel so welcomed in her home but somehow she managed to take that up a notch. This chowder tastes like a warm, giant, cozy hug. It was the perfect meal to enjoy around the table while laughing and catching up with our friends! Nikita shared with me that the recipe is her Dad’s and so graciously shared his recipe with me.
This week I hosted a spouse “coffee” (that’s what we call it in the Air Force… It’s basically an evening where the spouses socialize and take a minute to go over anything happening in the squadron!) in our home. Considering it was taking place the evening after a night full of tornado warnings while solo-parenting (our husbands were all gone), I knew that Nikita’s Dad’s salmon chowder would be the perfect dish to make. I whipped it up with some sourdough bread and this salad. By the end of the night, it was practically all gone. Fortunately for Stephen, there was just a bit left for him to enjoy when he got home! I had multiple people ask me for the recipe that evening so I asked Nikita if she or her father would mind if I shared it and here we are! I am so grateful that she gave it to me and I’m excited to share it with you. I hope you love it as much as we do!
The recipe calls for smoked salmon which I made myself on our Traeger using a variation of this recipe. It’s super simple but you can also buy it already smoked from the store if you prefer that method (Costco has great smoked salmon… Oh what I would do to have one close…).
Nikita’s Dad’s Salmon Chowder
Ingredients
- 1 onion, chopped
- 3 stalks celery, chopped
- 6 tbsp salted butter
- 5 small to medium potatoes, cubed, skin on Yukon gold are great for this! Russets are not.
- 3 carrots, chopped
- 1 ½ cups frozen corn
- 3 cups chicken broth
- 3 cups milk
- ¼ cup flour
- 1 cup half and half
- 1 lb smoked salmon
- 2 tsp smoked paprika
- 2 tsp dill
- 2 tsp parsley
- salt + pepper to taste Don't skimp on the salt!!!
- 1-4 tsp Ghost Chilli I didn't have any of this so I used a few dashes of cayenne!
Instructions
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In a large pot or Dutch oven on medium heat, saute the butter, onion, and celery until the onion is transparent.
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Add the potatoes, carrots, and chicken broth and simmer until the potatoes are fork tender.
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Add in all of the spices (these totally can be adjusted to your liking! Just make sure to add enough salt!).
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Mix one cup of milk with the flour until the flour has completely dissolved.
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Add the mixture to the soup along with the remaining milk. Let it boil for a few minutes until it begins to thicken.
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Add the corn, flaked smoked salmon, and half and half and let it come to a simmer.
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Serve warm with bread and salad. Enjoy!
Nikita and her Dad would be SO THRILLED to hear if you tried this recipe and what you thought of it! If you would take a moment to comment below, it would be so special.
I am so grateful you chose to stop by here today! God bless you and your family!
jordan jean
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