This easy-to-make Seafood Chowder with Smoked Salmon features tender pieces of white fish, bay scallops, clams, and rich smoked salmon in every bite! It's a hearty meal that the whole family will enjoy for an everyday weeknight dinner, or for special occasions, and holiday dinner alternatives!
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Instructions
In a large stockpot or pan, bring the olive oil to medium-high heat. Add diced onion, old bay seasoning, thyme, and dill. Saute until the onion is tender, translucent, and fragrant.
Add the carrots and celery and continue to saute for 2 minutes. Next,a dd the butter and stir into the sauteed vegetables until melted. Add the flour and mix with the buttered vegetables.
Add the potatoes, broth, white wine and stir while breaking up any bits on the bottom of your pan. Continue stirring until the broth is well combined. Bring the soup to a boil, then reduce heat to low and simmer for 10 minutes.
Add the seafood and heavy cream, stir and continue to simmer for 8-10 minutes. Once the fish flakes apart and the potatoes are fork tender, remove from heat.
Serve the chowder with chopped fresh parsley or dill, and some flaked smoked salmon (reserved) if desired.
Notes
Pick your broth: My first choice for this sumptuous chowder broth is always a homemade fish broth! Your next best choices are store-bought fish or seafood stock, or clam juice. However, even vegetable or chicken broth will result in an incredibly tasty seafood chowder.Best white fish to use for chowder: Your white fish of choice should be a firm, fleshy white fish variety. My top picks are cod, halibut, red snapper, walleye, haddock, salmon, or monkfish followed by tilapia, ling, and pollock.Avoid lean white fish like tuna, kingfish, and swordfish as they tend to turn out a bit dry in this chowder. Also, avoid soft white fish varieties like flounder, sole, and whiting that will disintegrate in your fish soups.White wine can be omitted. For best flavor, I suggest a dry white wine and prefer Pinot Grigio or Sauvignon Blanc followed by Pinot Gris or Pinot Blanc.