Nothing says cozy like a hot bowl of this Smoked Salmon Chowder. It takes 30 minutes to make this comforting chowder and it’s loaded with carrots, celery, rice, onions, and smoked salmon, all basking in a flavorful soup. Creamy, filling, and satisfying! Make this on a busy weeknight!

I love soups, stews, and chowders…all of them. I also like them any season, any time! I also never get tired of trying new recipes. I also like quick recipes for those days when you come home tired and want something quick. That’s one of the things I love about this Smoked Salmon Chowder recipe. It literally takes 30 minutes from start to finish! My kind of recipe, for sure!!

INGREDIENTS FOR SMOKED SALMON CHOWDER

  • 1 tablespoon butter
  • 2 tablespoons canola oil
  • 1 cup diced yellow onion
  • 1/2 cup thinly sliced carrots
  • 1/3 cup diced celery
  • 1/2 teaspoon salt
  • 1/8 teaspoon red pepper
  • 1 cup milk
  • 1/3 cup half & half
  • 2 1/2 tablespoons flour
  • 1 cup precooked brown and wild rice ( I use the 1-minute rice)
  • 1 (3.5 to 4.0 oz) package smoked salmon
  • 2 tablespoons chopped green onion

Although this recipe doesn’t make a huge pot of chowder, it is extremely filling. It makes enough for 3 huge bowls of chowder.

INSTRUCTIONS FOR MAKING SS CHOWDER

  1. Melt the butter in a medium soup pot or saucepan.  Add the oil, onions, carrots, celery, salt, and red pepper and saute’ for 4 minutes.  Add the water and bring to a boil, reduce heat to medium and cook for 8 minutes until the vegetables are fork-tender.
  2. Meantime, combine the milk, half & half, and flour in a small bowl or 2-cup measuring cup.  Whisk the mixture with a fork until the flour is incorporated.  Add the milk mixture to the pot/saucepan and bring to a boil while stirring constantly, and cook for 1 minute or until slightly thickened.
  3. Stir in the rice and salmon and cook for 1 minute until heated through.
  4. Sprinkle with the green onions and serve.
  5. Refrigerate leftovers for up to 2 days.

More Soup Recipes…

Cauliflower Soup

Creamy Chicken & Rice Soup

Chicken Noodle Feel Better Soup

Creamy Chicken Noodle Soup

Loaded Potato Soup

Tailgate Chili

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Smoked Salmon Chowder

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  • Author: Cindy @mycountrytable
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 3 servings 1x
  • Category: Soup
  • Method: Cook
  • Cuisine: American
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Description

Smoked Salmon Chowder is rich, creamy, and so flavorful!!  You will love how quickly this recipe comes together.  Thirty minutes and it’s ready!  A great chowder to fix on a busy weeknight!

Ingredients

Units Scale
  • 1 tablespoon butter
  • 2 tablespoons canola oil
  • 1 cup diced onions
  • 1/2 cup thinly sliced carrots (I use baby carrots and slice them thin)
  • 1/3 cup chopped or diced celery
  • 1/2 teaspoon salt
  • 1/8 teaspoon red pepper
  • 2 cups water
  • 1 cup milk
  • 1/3 cup half & half
  • 2 1/2 tablespoons flour
  • 1 cup precooked brown and wild rice
  • 1 (3.5 – 4.0 ounce) package of smoked salmon
  • 2 tablespoons chopped green onion

Instructions

  1. Melt the butter in a medium soup pot or saucepan.  Add the oil, onions, carrots, celery, salt, and red pepper and saute’ for 4 minutes.  Add the water and bring to a boil, reduce heat to medium and cook for 8 minutes until the vegetables are fork-tender.
  2. Meantime, combine the milk, half & half, and flour in a small bowl or 2-cup measuring cup.  Whisk the mixture with a fork until the flour is incorporated.  Add the milk mixture to the pot/saucepan and bring to a boil while stirring constantly, and cook for 1 minute or until slightly thickened.
  3. Stir in the rice and salmon and cook for 1 minute until heated through.
  4. Sprinkle with the green onions and serve.
  5. Refrigerate leftovers for up to 2 days.