Table of Contents: Seattle-Style Smoked Salmon Chowder
Seattle-Style Smoked Salmon Chowder
Discover how to make the ultimate soul-warming bowl that tastes like a foggy morning on Puget Sound. Perfect for empty-nesters, seafood lovers, and anyone craving authentic Pacific Northwest cuisine in under 45 minutes.
There’s a reason Seattle-style smoked salmon chowder has become synonymous with Pacific Northwest comfort. This creamy yet vibrant soup captures the essence of the region—wild-caught salmon, briny coastal flavors, and that unmistakable evergreen energy. Unlike traditional clam chowders, this smoked salmon soup celebrates the richness of Alaskan sockeye or Copper River salmon kissed by alderwood smoke, simmered with tender potatoes, and brightened with capers and tomatoes.
Whether you’re hosting a festive holiday gathering, preparing a cozy weeknight meal, or reliving memories of Pike Place Market visits, this seafood chowder delivers restaurant-quality flavors with home-kitchen ease. The addition of cream cheese creates a velvety base without overwhelming the delicate fish, while Old Bay seasoning nods to maritime traditions. It’s a dish that feels both nostalgic and refreshingly new—like finding a favorite sweater you forgot you owned.
Alternate Names & Variations
While Seattle-Style Smoked Salmon Chowder is its most recognized name, you might also find it called:
Pacific Northwest Salmon Chowder
Creamy Smoked Salmon Soup
Coastal Salmon and Shrimp Chowder
Variation Tip: For a dairy-free version, swap cream cheese for coconut milk and use olive oil instead of butter. The fennel seeds and capers will still deliver that signature Pacific Northwest cuisine brightness.
Ingredients for Seattle-Style Smoked Salmon Chowder
Fig.1 – Ingredients for Seattle-Style Smoked Salmon Chowder
3 tablespoons butter (unsalted, for sautéing)
1 yellow onion, finely diced
2 stalks celery, diced
6 cloves garlic, minced
1 lb. potatoes (Yukon Gold or Russets), peeled and diced
¼ teaspoon fennel seeds
2 bay leaves
½ teaspoon dried basil
15-ounce can diced tomatoes, drained
2 ½ – 3 ½ cups fish stock (or shrimp/chicken stock)
2 tablespoons tomato paste
2 tablespoons capers plus 1 tbsp brine
4 ounces cream cheese, softened to room temperature
4 teaspoons low-sodium Old Bay seasoning
1 cup heavy cream
4 ounces shrimp, chopped (or salad shrimp)
8 ounces smoked salmon, roughly diced
How to Make Seattle-Style Smoked Salmon Chowder
Sauté Aromatics: Melt butter in a Dutch oven over medium heat. Add onion, celery, and garlic—sauté until translucent (5–7 minutes).
Build Flavor Base: Stir in potatoes, fennel seeds, bay leaves, and dried basil. Cook 2 minutes to toast spices.
Simmer: Add diced tomatoes, 2.5 cups stock, tomato paste, capers + brine. Bring to a boil, then reduce heat. Simmer 15 minutes or until potatoes are fork-tender.
Creamy Finish: Whisk cream cheese into soup until smooth. Stir in heavy cream, Old Bay, and shrimp. Simmer 5 minutes (don’t boil).
Add Salmon: Gently fold in smoked salmon. Heat 2–3 minutes (salmon will break apart if overcooked). Adjust broth thickness with remaining stock if needed.
Chef Tip: For smokier depth, add ½ teaspoon liquid smoke with the stock. Garnish with fresh dill or oyster crackers.
Prep Time: 15 mins | Cook Time: 30 mins | Total Time: 45 mins | Servings: 4 | Calories: ~520 per serving
Why This Seattle-Style Smoked Salmon Chowder Works
This recipe balances rich and bright flavors—the cream cheese adds lusciousness without masking the salmon’s smokiness, while capers and tomato paste cut through the richness. Using both shrimp and smoked salmon creates layers of seafood complexity, making it ideal for dinner parties or easy comfort food for family dinners. The Yukon Gold potatoes hold their shape beautifully, offering satisfying bites.
Expert Tip: Cold-smoked salmon (like Nova lox) works best, as hot-smoked tends to overpower. For extra umami, stir in 1 teaspoon miso paste with the cream cheese.
Storing and Reheating Your Chowder
Refrigerate leftovers in airtight containers for up to 3 days. Reheat gently on the stove over low heat (microwaving may curdle the cream). To freeze, omit dairy and add it fresh when reheating. Portion cooled chowder into freezer bags for up to 2 months—perfect for quick smoked salmon soup fixes.
People Also Ask: Seattle-Style Smoked Salmon Chowder
Fig.2 – Seattle-Style Smoked Salmon Chowder
What is Seattle-style smoked salmon chowder?
Seattle-style smoked salmon chowder is a creamy Pacific Northwest seafood chowder featuring smoked salmon as the star ingredient. Unlike New England clam chowder, it includes briny capers, tomatoes, and aromatic fennel seeds, reflecting the coastal flavors of the Pacific Northwest. This version often incorporates both salmon and shrimp, simmered in a rich broth with cream cheese and Old Bay seasoning for a uniquely layered taste.
What kind of smoked salmon is best for chowder?
Cold-smoked salmon (like Nova lox) is ideal—it’s tender and subtly smoky without being overly salty. Avoid hot-smoked salmon, which can dominate the dish. Look for sustainably caught wild Pacific salmon varieties such as sockeye or coho. For an authentic Seattle touch, source alderwood-smoked salmon from Pacific fisheries.
Is this a creamy or broth-based chowder?
This is a creamy chowder with a velvety texture from cream cheese and heavy cream, but the tomato base and seafood stock keep it balanced. The consistency resembles a bisque rather than a thin soup. For a lighter version, reduce cream to ½ cup and add extra stock. The creaminess helps meld the smoky salmon and briny capers beautifully.
What are the traditional ingredients?
Authentic Seattle-style chowder always includes smoked salmon, potatoes, onions, and cream. Traditional recipes often add local touches like Olympia oysters, Dungeness crab, or spot prawns. Our version stays true with capers for brightness, Old Bay for depth, and a tomato base inspired by Pacific Northwest Native American cooking techniques.
A Taste of the Pacific Northwest in Every Spoonful
There’s magic in how this Seattle-Style Smoked Salmon Chowder transports you to misty piers and evergreen forests with just one bite. Whether you’re a seasoned cook or a seafood novice, this recipe promises to impress. Share your chowder journey with us—tag #CrystalRecipes on social media or drop a comment below with your twist. After all, good food is better when shared.
This rich and creamy chowder captures the essence of the Pacific Northwest with flaky smoked salmon and plump shrimp in every spoonful. Perfect for chilly evenings when you crave comfort food that tastes like Seattle’s waterfront.
Ingredients
Scale
3 tablespoons butter
1 yellow onion, diced
2 stalks celery, diced
6 cloves garlic, minced
1 lb. potatoes (Yukon Gold or Russets), diced
¼ teaspoon fennel seeds
2 bay leaves
½ teaspoon dried basil
15 ounce can diced tomatoes, drained
2 ½ – 3 ½ cups fish stock (or shrimp/chicken)
2 tablespoons tomato paste
2 tablespoons capers plus 1 tbsp brine
4 ounces cream cheese, softened
4 teaspoons low sodium Old Bay seasoning
1 cup heavy cream
4 ounces shrimp, chopped
8 ounces smoked salmon, diced
Instructions
Melt butter in large pot over medium heat. Sauté onions and celery until translucent (5 mins).
Add garlic and potatoes. Cook 2 minutes while stirring.
Stir in fennel seeds, bay leaves, and basil. Cook until fragrant (1 minute).
Add tomatoes, 2½ cups stock, tomato paste, and caper brine. Bring to simmer.
Cover and cook 15 minutes or until potatoes are tender.
Whisk in cream cheese until fully incorporated. Add Old Bay seasoning.
Stir in heavy cream, shrimp, and smoked salmon. Simmer 5 minutes (don’t boil).
Remove bay leaves. Stir in capers. Add remaining stock if needed for consistency.
Notes
Tips: Substitute vegetable stock for pescatarian version • Cream cheese prevents curdling and adds richness Storage: Refrigerate up to 3 days (reheat gently) • Freeze base without seafood for up to 2 months
