Smoked Salmon Chowder

Smoked salmon chowder is a creamy comforting soup made for chilly nights.

Thirty minutes of easy prep means you won’t have to worry about lunch or dinner for several days. This smoked salmon chowder is pure luxury in a soup pot, believe me. And the flavor? It’s built right in thanks to the rich smokiness of the salmon, fresh dill, and a hint of sweet paprika. While regular seafood chowders are associated with the new England coastal states, smoked salmon chowder hails from Seattle Washington where smoked fish is almost a religion. If you’ve ever been to Pike Place Market you might have had their famous smoked salmon chowder. My recipe differs from that one, but I think it’s even better.

• 1 – 1 1/2 lbs baby potatoes (do not peel)
• 1 Tbsp olive oil
• 1 Tbsp butter
• 1 yellow onion, peeled and diced
• 1/2 tsp smoked paprika
• 2 Tbsp flour
• 1 1/2 cups fresh or frozen corn kernels
• 2 cups whole milk
• 1/2 cup heavy cream
• 1 lb smoked salmon, flaked into rough shreds
• fresh cracked black pepper
• fresh dill 
• lemon wedges
• salt to taste