Creamy Potato, Leek and Smoked Salmon Chowder

Quick Recipe Version (TL;DR)

• Yield: 4 generous servings
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes

Quick Ingredients

• 2 tbsp (28 g) unsalted butter
• 1 tbsp (15 ml) olive oil
• 2 medium leeks, white and light green only, sliced
• 1 medium carrot, diced small
• 1 rib celery, diced small
• 2 cloves garlic, minced
• 2 tbsp (16 g) all-purpose flour
• 4 cups (950 ml) low-sodium fish or chicken stock
• 1 lb (450 g) waxy potatoes, peeled and 1 cm cubes
• 1 bay leaf + 1 tsp dried thyme (or 2 tsp fresh)
• 1 cup (240 ml) heavy cream
• 1 cup (240 ml) whole milk
• 7 oz (200 g) smoked salmon, roughly flaked
• 3 tbsp fresh dill, chopped
• 1–2 tbsp lemon juice
• Salt and freshly ground black pepper

Do This

• 1. Prep leeks (rinse well), potatoes, carrot, celery, garlic, dill, and flake the smoked salmon.
• 2. In a heavy pot, melt butter with olive oil over medium heat. Soften leeks, carrot, and celery for 6–8 minutes; add garlic for 1 minute more.
• 3. Sprinkle in flour, cook 1–2 minutes, then gradually whisk in stock until smooth. Add bay leaf, thyme, and potatoes.
• 4. Simmer gently 15–18 minutes until potatoes are tender, stirring occasionally so they do not stick.
• 5. Stir in cream and milk. Bring just to a bare simmer; do not let it boil hard.
• 6. Fold in smoked salmon, dill, and lemon juice. Warm through 2–3 minutes on low heat; season generously with salt and pepper.
• 7. Let rest 5 minutes, then serve hot with extra dill, black pepper, and crusty bread.

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Why You’ll Love This Recipe

• It is deeply comforting and creamy, with tender potatoes and velvety broth that feel perfect on a cold night.
• Smoked salmon adds rich, complex flavor without needing any special fish stock or seafood techniques.
• Fresh dill and leeks keep the chowder bright and aromatic, balancing the creaminess.
• Everything cooks in one pot and is ready in under an hour, ideal for a cozy weeknight dinner.

Grocery List

• Produce: Leeks, potatoes, carrot, celery, garlic, fresh dill, lemon (optional chives or parsley for garnish).
• Dairy: Unsalted butter, heavy cream, whole milk.
• Pantry: Smoked salmon, olive oil, all-purpose flour, low-sodium fish or chicken stock, bay leaf, dried or fresh thyme, salt, black pepper, crusty bread (for serving, optional).

Full Ingredients

For the Chowder Base

• 2 tbsp (28 g) unsalted butter
• 1 tbsp (15 ml) olive oil
• 2 medium leeks, white and light green parts only, halved lengthwise, thoroughly rinsed, and thinly sliced (about 2 packed cups)
• 1 medium carrot, finely diced (about 1/2 cup)
• 1 rib celery, finely diced (about 1/3 cup)
• 2 cloves garlic, minced
• 2 tbsp (16 g) all-purpose flour
• 4 cups (950 ml) low-sodium fish stock or chicken stock
• 1 lb (450 g) waxy potatoes (such as Yukon Gold), peeled and cut into 1 cm cubes
• 1 bay leaf
• 1 tsp dried thyme or 2 tsp fresh thyme leaves
• 1/2 tsp fine sea salt, plus more to taste
• 1/4 tsp freshly ground black pepper, plus more to taste

For Creaminess and Flavor

• 1 cup (240 ml) heavy cream
• 1 cup (240 ml) whole milk
• 7 oz (200 g) smoked salmon, skin removed and roughly flaked into bite-size pieces
• 3 tbsp fresh dill, finely chopped (plus extra for garnish)
• 1–2 tbsp freshly squeezed lemon juice, to taste

To Serve (Optional)

• Freshly ground black pepper, for finishing
• Extra chopped dill, chives, or flat-leaf parsley
• Crusty bread, buttered, for dunking

Step-by-Step Instructions

Step 1: Prep the Vegetables and Salmon

Start by preparing all your ingredients so the cooking flows smoothly. Trim the dark green tops and root ends from the leeks. Slice them lengthwise, then fan the layers under cold running water to rinse away any grit. Pat dry and slice thinly into half-moons. Peel the potatoes and cut them into 1 cm cubes so they cook quickly and evenly. Finely dice the carrot and celery, and mince the garlic.

Chop the fresh dill and set aside. Remove any skin from the smoked salmon and check for stray bones. Flake it into bite-size pieces with your fingers or a fork. Keep the salmon in the fridge until you are almost ready to use it; this helps it hold its texture when added to the hot chowder.

Step 2: Soften the Aromatics

Place a heavy-bottomed pot or Dutch oven (about 4–5 quarts) over medium heat. Add the butter and olive oil. When the butter has melted and is gently foaming, add the sliced leeks, diced carrot, and celery. Stir to coat the vegetables in the fat, then cook, stirring occasionally, for 6–8 minutes. You want the leeks to turn silky and slightly translucent and the carrots to just begin to soften, but not brown significantly.

Add the minced garlic and cook for another 30–60 seconds, just until fragrant. Keep the heat moderate; if the garlic or leeks start to color quickly, turn the heat down. This gentle sauté builds a sweet, aromatic base for your chowder.

Step 3: Build the Brothy Base with Potatoes

Sprinkle the flour evenly over the softened vegetables. Stir continuously for 1–2 minutes to coat them and cook off the raw flour taste. The mixture will look a bit pasty at first; that is fine.

Slowly pour in about 1 cup (240 ml) of the stock while stirring or whisking to avoid lumps. Once smooth, add the remaining stock gradually, still stirring. Bring the mixture up to a gentle simmer, then add the cubed potatoes, bay leaf, thyme, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.

Adjust the heat so the chowder simmers gently, with just a few lazy bubbles breaking the surface. Cook for 15–18 minutes, stirring occasionally, until the potatoes are completely tender and can be easily pierced with a fork. If the chowder seems too thick at this stage, you can splash in an extra 1/2 cup (120 ml) of water or stock.

Step 4: Add the Cream and Milk

Once the potatoes are soft, lower the heat to medium-low. Pour in the heavy cream and the whole milk, stirring as you go. Allow the chowder to warm through and come back to a bare simmer, but do not let it boil hard; strong boiling can cause the dairy to separate and may make the potatoes begin to break down too much.

At this point, taste the broth. Add a pinch more salt if needed, remembering that the smoked salmon will also contribute saltiness later. If you prefer a slightly thicker chowder, you can lightly mash a few of the potato cubes against the side of the pot and stir them in to thicken the broth naturally.

Step 5: Fold in Smoked Salmon, Dill, and Lemon

Turn the heat down to low. Gently fold in the flaked smoked salmon and chopped dill. Stir carefully so you do not break up the salmon too much. Add 1 tablespoon of lemon juice to start.

Let the chowder warm on low heat for 2–3 minutes, just until the salmon is heated through and the flavors begin to mingle. Avoid boiling at this stage; you want the salmon tender and silky, not tough. Taste and adjust with additional lemon juice if you like more brightness.

Step 6: Final Seasoning and Rest

Fish out the bay leaf and discard it. Taste the chowder again and adjust the seasoning with more salt and black pepper as needed. Smoked salmon can vary a lot in saltiness, so do this carefully and add salt in small pinches.

Turn off the heat and let the chowder sit, covered, for 5 minutes. This short rest allows the flavors to meld and the texture to settle into a velvety, luxurious consistency.

Step 7: Serve the Chowder Hot

Ladle the hot chowder into warm bowls. Finish each bowl with an extra sprinkle of chopped dill and a generous grind of black pepper. If you like, add a few small flakes of smoked salmon on top for a rustic garnish.

Serve immediately with thick slices of crusty bread or a hearty sourdough for dipping. This chowder is best enjoyed piping hot, ideally with a spoon that can scoop up plenty of potato, salmon, and broth in each bite.

Pro Tips

• Choose the right potatoes: Waxy varieties like Yukon Gold or red potatoes hold their shape better than starchy russets, keeping the chowder pleasantly chunky instead of grainy.
• Mind the salt with smoked salmon: Smoked salmon can be quite salty. Always season the broth lightly at first, then taste and adjust once the salmon has been added.
• Control the heat after adding dairy: Keep the chowder at a gentle simmer, not a rolling boil. High heat can cause the cream to split and the salmon to dry out.
• Adjust thickness easily: For a thicker chowder, mash a few potato cubes into the pot or let it simmer uncovered a bit longer. For a thinner texture, stir in a splash more stock or milk.
• Boosting flavor with stock: If you can, use fish stock for a deeper seafood note. If you only have chicken stock, the smoked salmon and dill will still give plenty of character.

Variations

• Smoked salmon and corn chowder: Add 1 cup (160 g) of sweet corn kernels (fresh or frozen) in Step 3 along with the potatoes for a touch of sweetness and extra texture.
• Lighter, brothier version: Use 1/2 cup (120 ml) cream and 1 1/2 cups (360 ml) milk, and add an extra 1 cup (240 ml) stock for a less rich but still comforting bowl.
• Extra-herby spring twist: Along with dill, stir in 2 tbsp each of chopped chives and flat-leaf parsley in Step 5 for a greener, fresher flavor profile.

Storage & Make-Ahead

Let the chowder cool to room temperature, then transfer it to an airtight container and refrigerate for up to 2 days. Because it contains both dairy and fish, it is best enjoyed within that window for optimal texture and flavor. Reheat gently on the stovetop over low to medium-low heat, stirring frequently until hot; do not boil, as that can cause the cream to separate and the salmon to toughen.

If you want to prep ahead, you can make the base through the end of Step 3 (with potatoes cooked) up to 1 day in advance and refrigerate it. When ready to serve, reheat the base, then add the cream, milk, smoked salmon, dill, and lemon and proceed with Steps 4–7. This keeps the salmon and herbs fresher and more vibrant. Freezing is not recommended, as creamy chowders with potatoes and smoked fish often become grainy and lose their pleasant texture when thawed.

Nutrition (per serving)

Approximate values per serving (1/4 of the recipe): about 550 calories; 23 g protein; 37 g fat; 32 g carbohydrates; 3 g fiber; 7 g saturated fat; 950 mg sodium (this will vary significantly depending on the saltiness of your smoked salmon and stock). These numbers are estimates and should be used as a general guide only.