Smoked Salmon Chowder

Light and herby, this delicious salmon chowder is wonderfully hearty while remaining firmly gloop free. Cornbread biscuits round out this dinner this perfect spring dinner. We’re keeping our slippers on while admiring the daffodils, come join us.

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Smoked Salmon Chowder with Cornbread Biscuits

Servings: 4 (12-ounce bowls)

Prep Time: 15 minutes

Cook Time: 30 minutes

Print the Recipe

Creamy smoked salmon chowder loaded with vegetables and tender potatoes, finished with fresh dill and paired with savory, cheesy cornbread biscuits.

Ingredients

• For the Smoked Salmon Chowder:
  • 3 tablespoons butter
  • 1 cup yellow onion, diced
  • 1 tablespoon garlic, minced
  • 1/2 cup celery, diced
  • 1/2 cup carrot, diced
  • 1/2 cup red bell pepper, diced
  • 2 cups Yukon gold potatoes, cubed
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons all-purpose flour
  • 2 cups unsweetened almond milk
  • 2 cups chicken or vegetable broth
  • 1/2 cup Parmigiano Reggiano, grated
  • 2 tablespoons fresh dill, chopped
  • 8 ounces smoked salmon, flaked and bone-free
  • Hot sauce (optional)
• For the Cornbread Biscuits:
  • 1 cup unsweetened almond milk
  • 1 tablespoon white vinegar
  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups yellow cornmeal (medium grind)
  • 3 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 3/4 cup (1 1/2 sticks) unsalted butter, frozen
  • 1 cup Parmigiano Reggiano, grated
  • 1/3 cup chives, chopped

Instructions

1. Sauté the aromatics. In a heavy-bottomed pot over medium-high heat, melt butter. Add onion and garlic and cook until translucent, about 2 minutes.
2. Cook the vegetables. Add celery, carrot, red bell pepper, potatoes, salt, and pepper. Cook, stirring frequently, for 5 minutes.
3. Build the base. Reduce heat to medium, add flour, and stir for 1 minute to form a roux.
4. Add liquids. Pour in almond milk and broth, stirring well and scraping up any bits from the bottom. Simmer for about 10 minutes, until potatoes are tender.
5. Finish the chowder. Turn off heat and stir in Parmesan, dill, and smoked salmon. Taste and adjust seasoning.
6. Prepare the biscuits. Preheat oven to 450°F. Mix almond milk and vinegar and let sit for 10 minutes to create a buttermilk substitute.
7. Mix dry ingredients. In a large bowl, whisk flour, cornmeal, baking powder, baking soda, and salt.
8. Add butter and mix-ins. Grate frozen butter into the dry mixture, then gently mix in Parmesan and chives.
9. Form the dough. Add the almond milk mixture and gently combine until dough forms. Transfer to a floured surface and roll to about 1/2-inch thickness.
10. Cut and shape. Cut biscuits using a cutter, place on a parchment-lined baking sheet, and re-roll scraps as needed.
11. Bake. Bake for 15–18 minutes, until golden brown.
12. Serve. Ladle chowder into bowls and garnish with dill, black pepper, and hot sauce if desired. Serve with warm cornbread biscuits.

Homemade | homemadecooking.com