The secret to my One Pot 30 Minutes Smoked Salmon Chowder? Fresh vegetables, the best smoked salmon and a spoonful of cream cheese to give it an extra creamy flavor!
One Pot 30 Minutes Smoked Salmon Chowder transports me to Alaska, where the salmon is caught fresh everyday. Where the spring weather is a spite of relief after a bone chilling winter. Or something like that. I don’t know I’ve never been to Alaska lol! But I imagine that’s what life is like there.
This is the kind of dish that warms you up on a cold winter day. But, my One Pot 30 Minutes Smoked Salmon Chowder has an irresistible hint of creamy smokiness that tastes amazing anytime of year. Served with a chunk of baguette, it’s the perfect dinner to enjoy on the porch after a long day at the pool or sledding down the bunny hills.
So where do I get my Smoked Salmon from? Ofeng’s which has recently moved locations but still has delicious fresh fish. At my last trip out there I bought a salmon and a half (I shared half of one with a friend) and 2 smoked salmons. The smoked salmons are the same ones you buy at Metro but for less than 100RMB each- actually I think I paid 80RMB for it, but sometimes it’s 100 and sometimes it’s 70RMB. A heck of a deal wouldn’t you say?
I so love that this chowder is ready to go in 30 minutes. Start to finish. The smoked salmon is already cooked so really you only need to cook the veggies. Easy peasy and oh so yummy!
The secret to my Smoked Salmon Chowder? Fresh vegetables, the best smoked salmon and a spoonful of cream cheese to give it an extra creamy flavor!
10 minPrep Time
20 minCook Time
30 minTotal Time
- 12 ounces Smoked Salmon
- 2 ears of Corn
- 6 Baby potatoes, quartered
- 1 red onion, diced small
- 1 tablespoon Butter
- 2 Garlic Cloves, minced
- 1 teaspoon Smoked Paprika, optional
- 2 Carrots, cut in half then cut thin
- 1 red Bell Pepper, diced small
- 3 cups vegetable broth
- 2 tablespoons Cornstarch
- 1 cups Milk
- 4 Ounces Cream Cheese
- Sauté the onions and bell pepper in the butter until soft. Add the garlic and sauté 2 minutes.
- Add baby potatoes, carrots, corn and smoked paprika. Sauté 2-3 minutes.
- Add the broth and bring to boil. Reduce heat to low and simmer uncovered for 8-10 minutes or until the potatoes can be pierced with a fork.
- Meanwhile mix cornstarch with milk until starch is dissolved. Slowly pour into the soup. Stir until thickened.
- Add the cream cheese and salmon. Return to simmer but do not let the soup boil.
- Enjoy hot.