This smoked salmon chowder transforms leftover salmon into a comforting, flavorful meal. I often repurpose leftover salmon in new dishes, and this chowder exceeded my expectations—the smoked flavor really elevates the whole pot.
I like making chowder in a Dutch oven set inside a pellet smoker for a deep, smoky comfort-food flavor. This was my first salmon chowder and I’ll definitely make it again—the smoke really complements the creamy broth, potatoes, and bacon.
Smoked Salmon Chowder Ingredients
Clam Juice
Gold Potatoes – Baby gold potatoes are my go-to for chowder, but red, russet, or baking potatoes also work.
Celery Ribs
Baby Carrots
White Onion
Cream Style Sweet Corn – Creamed corn adds thickness; you can use strained kernel corn if preferred.
Chicken Broth
Bacon
Salmon – Leftover grilled or smoked salmon works well; canned or pouch salmon can be used in a pinch. The seasoning on your salmon will add depth to the chowder.
Red Bell Pepper
Half and Half
Corn Starch
How To Make Smoked Salmon Chowder
1. Cook the bacon: Dice the bacon into small pieces and cook briefly in a frying pan—don’t fully crisp it, since it will continue to cook in the Dutch oven.
2. Prepare the vegetables: Dice carrots (or use baby carrots), celery ribs, onion, red bell pepper, and potatoes. Potatoes take the longest to cook, so start with them.
3. Prepare the salmon: Shred or flake the leftover salmon. If you need to cook salmon fresh, grill or smoke it first; canned or pouch salmon also works.
4. Ready the Dutch oven: If using a cast iron Dutch oven, wipe it with a little oil so food won’t stick. Enameled Dutch ovens will work but may stain from the smoke.
5. Heat the smoker: Preheat your pellet smoker to 225°F (about 107°C).
6. Layer the chowder: Place minced garlic in the bottom of the Dutch oven, then layer in the vegetables, starting with potatoes and carrots so they receive the most heat.
7. Add liquids and bacon: Pour in the chicken broth, creamed corn, and clam juice. Add the par-cooked bacon and any seasonings you like.
8. Smoke the chowder: Place the uncovered Dutch oven in the smoker. Smoking times vary by smoker and conditions; as a guideline I smoked mine 40 minutes at 225°F, then increased to 250°F for 25 minutes, and finished at 300°F for 30 minutes.
9. Finish with cream and starch: Stir in the corn starch mixed with a little cold liquid (to avoid lumps) and the half and half. Mix well.
10. Add salmon: After about 7 minutes, stir in the shredded salmon and mix gently so it breaks up but remains flaky.
11. Final cook: Let the chowder cook another 7–10 minutes until heated through and slightly thickened. Remove from the smoker and serve hot.
Alternative Ways To Make Salmon Chowder
– Use an immersion blender or potato masher to partially mash some vegetables into the broth for a thicker texture.
– Make this in a slow cooker: follow the same steps but expect longer cook times on low.
– Bake the Dutch oven in a conventional oven at similar temperatures if you don’t have a smoker; the smoke flavor will be missing but the method is similar.
Optional Ingredients For Salmon Chowder
- Shredded Cheese
- Dill Weed
- Garlic Powder
- Bay Leaves
- Parsley
- Baby Potatoes
- Thyme
- Red Pepper Flakes
- Heavy Whipping Cream
How to store leftover salmon chowder
Cool the chowder, then transfer it to an airtight container. Store in the refrigerator for up to three days. This chowder freezes well—keep in freezer-safe containers or bags for up to three months. Thaw overnight in the fridge before reheating gently on the stove.
Serving Suggestions
Serve the chowder with crusty bread, cornbread, or buttery crackers. Complement it with smoked or grilled side dishes like baked potatoes, roasted vegetables, or a crisp salad. A sprinkle of fresh parsley or dill on top brightens the flavors.
Recipe Summary
Use leftover salmon to create a creamy, smoky chowder with potatoes, bacon, and sweet corn, cooked in a Dutch oven inside a pellet smoker for added depth of flavor.
Prep Time: 5 mins · Cook Time: about 1 hr 35 mins · Servings: 10 · Calories (approx): 309 kcal
Ingredients
- 8 oz Clam juice
- 3 gold potatoes, diced
- 2 celery ribs, chopped
- 10 baby carrots, diced
- 1/2 white onion, diced
- 14.75 oz cream style sweet corn
- 2 cups chicken broth
- 12 oz bacon, diced and partially cooked
- 6 oz salmon, shredded
- 1 red bell pepper, diced
- 2 cups half and half
- 1 tbsp corn starch (mixed with cold liquid)
Instructions
- Dice bacon and cook briefly in a pan; set aside.
- Dice carrots, celery, onion, bell pepper, and potatoes.
- Shred the leftover salmon.
- Oil the Dutch oven and layer minced garlic, then potatoes and carrots first, followed by the remaining vegetables.
- Add broth, creamed corn, clam juice, bacon, and seasonings.
- Place the uncovered Dutch oven in a smoker preheated to 225°F.
- Smoke until vegetables are nearly tender. As a guide: 40 minutes at 225°F, then 25 minutes at 250°F, and finish 30 minutes at 300°F—adjust for your smoker and conditions.
- Stir in the corn starch slurry and half and half to thicken.
- After about 7 minutes, fold in the shredded salmon. Cook another 7–10 minutes until heated through.
- Remove from heat and serve hot.