My sister made this recipe when we were camping in a rustic cabin on the Strait of Juan de Fuca running between Vancouver Island and Washington's Olympic peninsula. It's very, very warming and delicious.

hils
Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large stockpot over medium-high heat, combine the butter, olive oil, onion, garlic, and celery. Cook 8 to 10 minutes, or until the onions are transparent. Sprinkle flour over the mixture and stir well to make a dry roux. Gradually add the chicken broth and stir until slightly thickened. Stir in the potatoes, dill, tarragon, thyme, and paprika. Reduce heat to medium, cover, and simmer for 15 minutes.

    Advertisement
  • Stir in the salmon, wine, lemon juice, hot sauce, salt, and pepper. Simmer over low heat, uncovered for 10 minutes.

  • Mix in the half-and-half and continue to simmer for 30 minutes, stirring occasionally. Do not let the chowder boil after adding the half-and-half. Serve hot.

Partner Tip

Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts

205.2 calories; 8.5 g protein; 20.5 g carbohydrates; 25.3 mg cholesterol; 561.5 mg sodium. Full Nutrition

Reviews (140)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/13/2007
This was absolutely wonderful! Of course, you must like smoked salmon to enjoy this rich, delicious chowder. I was a little suspicious of 1/2 cup flour for the roux, but it turned out wonderfully, I added a total of 8 cups of chicken stock and a little extra pinch of each herb. Don't skip the tarragon, it adds a wonderful dimension to this chowder. Because of all of the flour, the lemon and wine are very important to giving this a tang, again, don't skip them. I used smoked salmon from our local gourmet store. The rich arroma this fills the house with! This would be terrific for the holidays! I topped with shredded cheddar, and served with cheddar/garlic biscuits. Sincere thanks for sharing! A definite keeper. Read More
(64)

Most helpful critical review

Rating: 2 stars
12/23/2011
I bet this soup, when made correctly, is the bomb! The way I made it, bombed! I screwed it up, probably by NOT using fresh salmon. I used canned. So note to self, use fresh salmon the next time. The end. Read More
(6)
180 Ratings
  • 5 star values: 138
  • 4 star values: 31
  • 3 star values: 7
  • 2 star values: 2
  • 1 star values: 2
Rating: 5 stars
07/13/2007
This was absolutely wonderful! Of course, you must like smoked salmon to enjoy this rich, delicious chowder. I was a little suspicious of 1/2 cup flour for the roux, but it turned out wonderfully, I added a total of 8 cups of chicken stock and a little extra pinch of each herb. Don't skip the tarragon, it adds a wonderful dimension to this chowder. Because of all of the flour, the lemon and wine are very important to giving this a tang, again, don't skip them. I used smoked salmon from our local gourmet store. The rich arroma this fills the house with! This would be terrific for the holidays! I topped with shredded cheddar, and served with cheddar/garlic biscuits. Sincere thanks for sharing! A definite keeper. Read More
(64)
Rating: 5 stars
07/13/2007
This was absolutely wonderful! Of course, you must like smoked salmon to enjoy this rich, delicious chowder. I was a little suspicious of 1/2 cup flour for the roux, but it turned out wonderfully, I added a total of 8 cups of chicken stock and a little extra pinch of each herb. Don't skip the tarragon, it adds a wonderful dimension to this chowder. Because of all of the flour, the lemon and wine are very important to giving this a tang, again, don't skip them. I used smoked salmon from our local gourmet store. The rich arroma this fills the house with! This would be terrific for the holidays! I topped with shredded cheddar, and served with cheddar/garlic biscuits. Sincere thanks for sharing! A definite keeper. Read More
(64)
Rating: 5 stars
06/05/2007
I am the Salyers' ten year old son and I made this for dinner one night. Every one adored it except my five year old brother. We did not have all the ingredients so I did some minor adjustments.I used evaporated milk instead of cream and we used canned salmon( take the big bones out) with a little liquid smoke.We also did not have any tarragon or white wine. Enjoy! All 7 of us did!! Read More
(52)
Advertisement
Rating: 5 stars
04/07/2012
Having grown up in the Pacific Northwest, I am an expert on salmon chowder. This is a wonderful, authentic recipe, and I really like the fact that it's "sensible" in fat (as opposed to having cups of cream in it). I followed the recipes as it was written, and was very pleased with the result. A definite keeper! Read More
(37)
Rating: 5 stars
01/10/2008
Rich tasting. Leave out the half & half & the salt. Only cook the salmon 5 minutes or drys out. Use sodium reduced chicken broth is salty enough. Read More
(31)
Rating: 4 stars
01/20/2009
Easy and elegant, although I find it's easy to over-salt this dish. It can vary some in taste each time I make it but it's always good. P.S. If you're looking for a partner dish to serve to guests, try pairing it quiche and crusty bread. Read More
(25)
Advertisement
Rating: 5 stars
01/30/2008
Wow! DH and I loved this. Very tasty and simple to make. I made a few changes: skipped the dill, used low fat evaporated milk, and added corn and white beans. Read More
(23)
Rating: 4 stars
08/22/2007
I made this exactly as written with the exception of not peeling my red potatoes.:-) Served with a tossed green salad and French garlic bread. It was very good Hils. Thank you from your neighbor on the Olympic Peninsula! Read More
(18)
Rating: 5 stars
01/07/2009
Amazing flavor ... we all loved it. I lightly poached some fresh salmon and then flaked it into chunks in place of the smoked salmon since I didn't have smoked salmon. Next time I make it, I am adding more potatoes too .... there is plenty of flavor to handle more substance from additional potatoes in my opinion. Awesome recipe. Thanks for sharing it. Read More
(17)
Rating: 5 stars
10/15/2008
This is a 5 star recipe. Make it exactly as the recipe calls for and YUM! It's low in fat and tasty Read More
(13)
Rating: 2 stars
12/23/2011
I bet this soup, when made correctly, is the bomb! The way I made it, bombed! I screwed it up, probably by NOT using fresh salmon. I used canned. So note to self, use fresh salmon the next time. The end. Read More
(6)