Creamy Smoked Salmon Chowder with Potatoes and Dill

This smoked salmon chowder transforms leftover salmon into a comforting, flavorful meal. If you enjoy repurposing leftovers, this recipe is a great way to turn cooked salmon into a hearty soup with a subtle smokiness. I was unsure the first time I tried it, but the finished chowder surprised me with its depth of flavor.

I like making this chowder in a Dutch oven set inside a pellet smoker for a gentle, smoky finish. It was my first salmon soup, and I now want to make it again and experiment with variations. Smoking the chowder gives the broth a rich, layered character that pairs wonderfully with creamy textures and tender potato.

Smoked Salmon Chowder Ingredients

Clam juice

Gold potatoes – baby gold potatoes work great, but red, russet, or baking potatoes are fine too.

Celery ribs

Baby carrots

White onion

Cream-style sweet corn – cream style adds body to the chowder; you can substitute strained kernel corn if desired.

Chicken broth

Bacon

Salmon – leftover grilled or smoked salmon works best. The seasoning or rub on the salmon will add flavor to the chowder. Canned or pouch salmon are acceptable substitutes if needed.

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 until just beginning to render. Avoid fully crisping since it will continue to cook in the Dutch oven.

2. Prepare the vegetables. Dice carrots (baby carrots work well), celery ribs, white onion, red bell pepper, and potatoes. I usually use baby gold potatoes for texture and flavor.

3. Prep the salmon. Shred leftover salmon into bite-sized flakes. If you need to cook fresh salmon, grill or smoke it first and then flake. Canned or pouched salmon can be used, though fresh leftovers give the best texture.

If your Dutch oven is cast iron, lightly oil the interior to prevent sticking. A pre-seasoned cast iron Dutch oven is ideal; enameled cast iron works too but may discolor slightly from smoke. Ensure your cookware is ready for use in the smoker.

4. Heat the smoker. Preheat your smoker to about 225°F (107°C).

5. Build the chowder in the Dutch oven. Place minced garlic in the bottom, then layer the vegetables, starting with potatoes and carrots since they need more direct heat. Add chicken broth, cream-style corn, clam juice, the partially cooked bacon, and your seasonings.

6. Smoke the chowder. Place the Dutch oven in the smoker without the lid. Smoking times will vary by smoker model and conditions. In my test, I smoked the chowder 40 minutes at 225°F, raised to 250°F for 25 minutes, then finished at 300°F for 30 minutes to achieve a balanced smoky flavor.

7. Thicken and finish. Stir in a slurry of corn starch mixed with a bit of room-temperature half-and-half, then add the remaining half-and-half and mix well. After about seven minutes, fold in the shredded salmon gently so it warms without falling apart.

8. Finish cooking and serve. Allow the chowder to simmer another 7–10 minutes so flavors meld and the salmon heats through. Remove from the smoker and serve hot.

Alternative Ways To Make Salmon Chowder

– Use an immersion blender or a potato masher to partially mash some of the vegetables for a thicker broth while keeping chunks for texture.
– Cook the chowder in a slow cooker: follow the same steps but expect longer cooking time on low.
– Finish in an oven-safe Dutch oven: bake at the appropriate temperature to simulate smoker heat if a smoker is unavailable.

Optional Ingredients For Salmon Chowder

• Shredded cheese
• Dill weed
• Garlic powder
• Bay leaves
• Fresh parsley
• Baby potatoes
• Thyme
• Red pepper flakes
• Heavy whipping cream (for extra richness)

How to store leftover salmon chowder

Allow the chowder to cool to room temperature, then transfer it to an airtight container. Store in the refrigerator for up to three days. This chowder freezes well; freeze in labeled, airtight containers or freezer bags for up to three months. Reheat gently on the stove over medium-low heat to avoid breaking the cream.

For best results when freezing, portion the chowder into meal-sized containers. A vacuum sealer or tightly sealed freezer bags help prevent freezer burn. When reheating, stir occasionally and adjust seasoning if needed.

Related Salmon Recipes

If you enjoy using leftover salmon, try turning it into other dishes such as smoked salmon salad, smoked salmon dip, or salmon fried rice. Leftover salmon adapts well to salads, dips, pasta, and grain bowls, adding protein and a smoky flavor to many meals.

• Smoked cedar plank salmon
• Brown sugar salmon rub
• Salmon salad
• Smoked salmon dip
• Dill smoked salmon
• Grilled salmon on a cedar plank

Leftover Salmon Ideas

Leftover salmon is versatile. Beyond chowder, try salmon salad, smoked salmon dip, or salmon fried rice for quick lunches or appetizers. These recipes make use of cooked salmon while delivering fresh, tasty results.

• Salmon salad
• Smoked salmon dip
• Salmon fried rice

What to Serve with Smoked Salmon Chowder

Bread: crusty bread, cheesy pull-apart bread, garlic bread, or cornbread pair well with chowder.

Sides: cheese-stuffed mushrooms, smoked baked potatoes, roasted or air-fried vegetables, and a simple Caesar or green salad make excellent accompaniments. Smoked side dishes such as smoked green bean casserole, smoked sweet potato casserole, or smoked macaroni and cheese complement the smoky profile of the chowder.

Dutch Oven Smoked Salmon Chowder

Use leftover salmon to create a creamy, smoky chowder made in a Dutch oven on a pellet grill. This recipe combines tender potatoes, crispy bacon, veggies, and rich broth to make a comforting, satisfying bowl.

Prep Time 5 mins

Cook Time 1 hr 35 mins

Course Entree, Soup

Cuisine American, BBQ

Servings 10

Calories 309 kcal

Equipment

• Pellet grill or smoker
• Dutch oven
• Knife
• Cutting board

Ingredients

• 8 oz clam juice
• 3 gold potatoes, diced
• 2 celery ribs, diced
• 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

Instructions

1. Dice bacon and cook briefly in a frying pan; do not overcook.
2. Dice carrots, celery, onion, bell pepper, and potatoes.
3. Shred the leftover salmon.
4. Oil the Dutch oven and prepare it for the smoker.
5. Preheat your smoker to 225°F.
6. Place minced garlic in the bottom of the Dutch oven and layer vegetables, starting with potatoes and carrots.
7. Add broth, cream-style corn, clam juice, bacon, and seasonings.
8. Place the Dutch oven in the smoker without the lid. Smoke for approximately 40 minutes at 225°F, then 25 minutes at 250°F, and finish 30 minutes at 300°F; times vary by smoker and conditions.
9. Stir in corn starch mixed with half-and-half, then add remaining half-and-half and mix well.
10. After 7 minutes, fold in the shredded salmon and heat through.
11. Allow to cook an additional 7–10 minutes, then remove and serve hot.

Nutrition

Calories: 309 kcal

Carbohydrates: 16 g

Protein: 18 g

Fat: 19 g

Saturated Fat: 8 g

Sodium: 927 mg

Potassium: 600 mg

Fiber: 2 g

Sugar: 4 g

Keyword leftover salmon, smoked salmon chowder

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