This Seattle-style smoked salmon chowder captures the essence of classic Pacific Northwest comfort food. It features a creamy, rich base packed with tender potatoes, delicate shrimp, and savory smoked salmon, balanced perfectly by the bright acidity of capers. This hearty soup is an ideal choice for cold days when you want a restaurant-quality meal that is simple to prepare in your own kitchen.
List of ingredients
- 3 tablespoons butter
- 1 yellow onion, diced
- 2 stalks celery, diced
- 6 cloves garlic, minced
- 1 lb. potatoes (Yukon Gold or Russets), diced
- ¼ teaspoon fennel seeds
- 2 bay leaves
- ½ teaspoon dried basil
- 15 ounce can diced tomatoes, drained
- 2 ½ -3 ½ cups fish stock (or shrimp or chicken stock)
- 2 tablespoons tomato paste
- 2 tablespoons capers, plus 1 tbsp of the brine
- 4 ounce cream cheese, softened
- 4 teaspoons low sodium Old Bay seasoning
- 1 cup heavy cream
- 4 ounces shrimp, chopped
- 8 ounces smoked salmon, roughly diced
step-by-step instructions
- Saute: Heat butter in a large pot over medium-high heat. Add onion and celery; cook until softened, about 6-8 minutes. Add garlic and potatoes. Crush fennel seeds and add to pot along with bay leaves, basil, tomatoes, 2 ½ cups stock, capers, and brine. Simmer covered for 8-15 minutes until potatoes are tender.
- Cream Cheese: Remove lid, increase heat to medium, and stir in tomato paste, cream cheese, and Old Bay seasoning. Whisk until cream cheese is melted.
- Simmer: Add heavy cream and reduce heat to low. Once at a light simmer, add shrimp and smoked salmon; heat through.
- Serve: Serve immediately or chill for several hours to thicken and develop flavor. Rewarm before serving, adding extra stock if needed.
Refining the Chowder Consistency
Utilizing Potato Starch for Natural Thickening
Using starchy potatoes like Russets is the most effective way to thicken your chowder naturally without needing a flour-based roux. As the potatoes simmer in the stock, they release starches that transform the thin liquid into a hearty, velvety stew. If you prefer an even thicker chowder, you can gently mash a few of the cooked potato cubes against the side of the pot to release extra starch directly into the broth.
Achieving the Perfect Creamy Base
Softening your cream cheese to room temperature is critical for achieving a lump-free base. When the cream cheese is at room temperature, it emulsifies seamlessly with the hot stock and tomato paste. If you forget to set the cream cheese out in advance, you can soften it quickly by placing it in a microwave-safe bowl for 10-15 seconds on a low power setting.
Optimal Ingredient Preparation
Selecting the Right Seafood Stock
The base liquid dictates the primary flavor profile of your soup, so selecting a high-quality stock is essential. Fish or shrimp stock provides the most authentic, deep oceanic flavor, but high-quality chicken stock is a reliable substitute. If you have leftover shrimp shells, simmering them with aromatics creates a superior homemade base that elevates the complexity of the final bowl.
Balancing the Saltiness of Ingredients
Because capers, caper brine, and some seafood seasonings contain significant amounts of salt, opting for low-sodium ingredients is a smart way to maintain control. Always taste the soup after adding the cream cheese and seafood before deciding if additional salt is necessary. It is much easier to add salt at the very end than it is to correct a dish that is already over-salted during the simmering process.
Flavor Development and Serving Techniques
Allowing Flavors to Meld Over Time
Like many stews and soups, this chowder significantly improves after spending time in the refrigerator. Allowing the dish to rest for 24 hours allows the fennel, basil, and smoky salmon oils to infuse the entire base. When preparing for guests, making the soup one day ahead reduces your stress on the day of the event and guarantees a deeper, more cohesive taste.
Pairing with Accompaniments
This chowder is naturally rich, so serving it with a crusty, airy bread like a traditional French baguette is the perfect way to balance the weight of the meal. The bread acts as a functional tool to soak up the creamy broth, ensuring you do not miss a drop. A simple green side salad dressed with a light lemon vinaigrette also provides a nice contrast to the richness of the seafood.
Storage and Troubleshooting
Storing Leftover Chowder Safely
Leftovers can be stored in an airtight container in the refrigerator for up to three days. As the chowder cools, the fats and starches will solidify, causing the soup to thicken considerably. When you are ready to eat, transfer the desired portion to a pot and add a small amount of water or fish stock to loosen the texture back to your liking before heating.
Correcting Potential Issues
If you find that your chowder has become too thin, simply simmer it uncovered for a few extra minutes to allow for evaporation, or gently stir in an additional teaspoon of softened cream cheese. If the soup appears to be splitting or separating, remove it from the heat and whisk in a tablespoon of cold cream to stabilize the emulsion. Keep the heat on low whenever reheating to prevent the dairy from curdling due to high-temperature fluctuations.
Frequently Asked Questions
Can I use a different type of potato?
Yukon Gold is an excellent alternative to Russet potatoes because it holds its shape well while still providing enough starch to thicken the soup. Avoid waxy potatoes like red bliss, as they contain less starch and will not contribute to the desired creamy consistency of this chowder.
Is it necessary to use both shrimp and salmon?
While the combination of textures is what gives this dish its classic character, you can use just one type of seafood if you prefer. Increasing the amount of smoked salmon will provide a more intense smokiness, while using only shrimp results in a milder, sweeter flavor profile that appeals to those who enjoy lighter seafood stews.
What is the purpose of adding tomato paste?
Tomato paste serves two primary functions in this recipe: it adds a subtle layer of umami that rounds out the flavor of the seafood and provides a warm, appealing color. The amount used is carefully balanced so that the soup remains creamy rather than becoming a tomato-based soup, adding just enough depth to support the smoked salmon.
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Seattle-Style Smoked Salmon Chowder
- Total Time: PT50M
- Yield: 6 servings 1x
- Diet: Pescatarian
Description
Seattle-style smoked salmon chowder loaded with cubed potatoes, capers for zing, and a hint of cream cheese. This tastes just like the stuff from Seattle Pike’s Place Market and is perfect to serve with crusty bread.
Ingredients
- 3 tablespoons butter
- 1 yellow onion, diced
- 2 stalks celery, diced
- 6 cloves garlic, minced
- 1 lb. potatoes (Yukon Gold or Russets), diced
- ¼ teaspoon fennel seeds
- 2 bay leaves
- ½ teaspoon dried basil
- 15 ounce can diced tomatoes, drained
- 2 ½ –3 ½ cups fish stock (or shrimp or chicken stock)
- 2 tablespoons tomato paste
- 2 tablespoons capers, plus 1 tbsp of the brine
- 4 ounce cream cheese, softened
- 4 teaspoons low sodium Old Bay seasoning
- 1 cup heavy cream
- 4 ounces shrimp, chopped
- 8 ounces smoked salmon, roughly diced
Instructions
- Saute: Heat butter in a large pot over medium-high heat. Add onion and celery; cook until softened, about 6-8 minutes. Add garlic and potatoes. Crush fennel seeds and add to pot along with bay leaves, basil, tomatoes, 2 ½ cups stock, capers, and brine. Simmer covered for 8-15 minutes until potatoes are tender.
- Cream Cheese: Remove lid, increase heat to medium, and stir in tomato paste, cream cheese, and Old Bay seasoning. Whisk until cream cheese is melted.
- Simmer: Add heavy cream and reduce heat to low. Once at a light simmer, add shrimp and smoked salmon; heat through.
- Serve: Serve immediately or chill for several hours to thicken and develop flavor. Rewarm before serving, adding extra stock if needed.
Notes
Chilling the chowder for several hours before serving allows the flavors to meld and the soup to thicken naturally. Use russet potatoes if you prefer a thicker chowder base.
- Prep Time: PT15M
- Cook Time: PT35M
- Category: Soups & Stews
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 410 kcal
- Sugar: 6 g
- Sodium: 780 mg
- Fat: 29 g
- Saturated Fat: 14 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 3 g
- Protein: 17 g
- Cholesterol: 85 mg