Smoked Salmon Chowder Recipe – That Guy Who Grills

This smoked salmon chowder takes leftover salmon to the next level! I love to use leftover salmon in other recipes for a different meal. I was a little unsure about this one heading into it, but I love how the flavor turned out.

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Using a Dutch oven in the Pitboss Smoker is one of my favorite ways to make comfort food, especially chowder. This was my first time making salmon soup; now, I want to make more. The flavor was amazing, and the smoke added to the flavor of the whole chowder.

Pit Boss Pellet GrillsTraeger Pellet GrillsZ Grills Pellet Grills

Salmon Chowder Ingredients

Clam Juice

Gold Potatoes– I love baby gold potatoes in chowders, but you can also use red, russet, or baking potatoes.

Celery Ribs

Baby Carrots

White Onion

Cream Style Sweet Corn– You can use strained kernel corn on this, but the cream style adds to the thickness of the chowder.

Chicken Broth

Bacon

Salmon– I used leftover grilled salmon, but you can also use smoked salmon in this. The rub used on the salmon will add to the soup’s flavor.

Red Bell Pepper

Half And Half

Corn Starch

How To Make Smoked Salmon Chowder

Dice your bacon into small pieces and cook it in a frying pan. Remember this will continue to cook in the Dutch oven, so don’t overcook it.

Start by preparing your vegetables.

Dice up your carrots; I use baby carrots, celery ribs, onion, bell peppers, and potatoes. I typically use baby gold potatoes, but my store was out of those.

Shred the leftover salmon you will use. Or if you need to smoke or grill a batch of salmon. Canned salmon or pouch salmon also works for this recipe.

If you use a preseasoned cast iron Dutch oven, wipe it down with oil to help make sure that it is ready to cook without having stuff stick. I use an old cast iron Dutch oven the old lady picked up for $5, which has worked amazingly well!

An Enameled Cast Iron would work, but the smoke would stain the enamel of the Dutch oven.  Also, be sure to know How To Season Your Cast Iron. (You can see my post-> here!

Enameled Cast Iron Covered Dutch OvenPre-Seasoned Cast Iron Dutch Oven

Fire up your smoker to 225 degrees.

Money and time-saving tips from the old lady. If you order pellets online from Walmart and spend $35, they will drop them off at your door for free!! Their everyday price on pit boss pellets is amazing, plus the expert grill brand has a great price. (see them ->here)

Place minced garlic in the bottom of the Dutch oven and layer in the vegetables.

I always put potatoes and carrots in the bottom before other vegetables. The potatoes need the most heat to keep them close to the heat source.

Next, add the broth, sweet creamed corn, clam juice, bacon, and seasonings to the Dutch oven.

Once your smoker is ready, carry out your Dutch oven without the lid.

**Now, smoking times can vary based on the smoker, weather, temperature, etc**

I smoked my chowder for 40 minutes at 225 degrees, then went to 250 degrees for 25 minutes and 300 degrees for half an hour.

Then, add the cornstarch and half and half, and stir to mix it well.

After 7 minutes, add the leftover salmon, and stir to mix it well.

Allow to cook for another 7-10 minutes.

Remove and serve.

Alternative Ways To Make Salmon Chowder

*Use an immersion blender or a potato smasher to mash the vegetables to mix into the broth more.
*Cook in a crockpot and follow the same steps. it will take longer on low in the slow cooker.
*Dutch oven in the oven, will be similar based on temps of the oven when cooking.

Optional Ingredients For salmon chowder

• Shredded Cheese
• Dill Weed
• Garlic Power
• Bay Leaves
• Parsley
• Baby Potatoes
• Thyme
• Red Pepper Flakes
• Heavy Whipping Cream

How to store leftover salmon chowder

Once your chowder has cooled off, put it into an airtight container. Store in the fridge for up to three days. This freezes well, and can be stored in the freezer for up to three months.

Storing leftovers properly requires the right tools! My preferred storage method is if the leftovers can be sealed in a food saver. If not, then an air-tight container or Ziploc bag for the fridge is the way I go. The air-tight container and a freezer Ziploc bag are the next best bet for freezing the leftovers. I also use a food scale to measure portions into serving sizes.

Storing leftovers properly requires the right tools! My preferred storage method is if the leftovers can be sealed in a food saver. If not, then an air-tight container or Ziploc bag for the fridge is the way I go. The air-tight container and a freezer Ziploc bag are the next best bet for freezing the leftovers. I also use a food scale to measure portions into serving sizes.

Freezable storage ContainersFood SealerFreezer BagsFood Scale

Salmon Recipes

I love to use salmon in main dishes but also the leftovers in other recipes for lunch or appetizers. These are some of my favorite salmon recipes to make!

leftover salmon recipes

I love to use my leftover salmon to create another recipe! These are some of my favorites.

What to serve with Smoked Salmon Chowder

Bread: Cheesy Garlic Pull Apart Bread, Garlic Parmesan Bisucti Pull Part Bread, English Muffin Garlic Cheese Bread, Easy Cheesy Monkey Bread

Sides: Cheese Stuffed Mushrooms, Smoked Baked Potatoes, Cesar Salad, Air Fryer Roasted Potatoes, Classic Smoked Green Bean Casserole, Air Fryer Broccoli,

Smoked Side Dishes: Smoked Baked Potatoes, Smoked Green Bean Casserole, Smoked Sweet Potato Casserole, Smoked Baked Potatoes, Smoked Loaded Cheesy Potatoes, Smoked Deviled Eggs, Smoked Loaded Baked Beans, Creamy Smoked Macaroni And Cheese, Smoked Loaded Cheesy Potatoes

Grilled Side Dishes: Cheesy Grilled Asparagus, Cheese Stuffed Mushrooms, Grilled Loaded Twice Baked Potatoes, Grilled Corn On The Cob, Grilled Zucchini, Grilled Bacon Wrapped Asparagus

Desserts: How To Smoke A Pie, Coca-Cola Chocolate Cake, Crescent Roll Peach Dumplings, Pumpkin Bars

Dutch Oven Smoked Salmon Chowder Recipe

Guy Who Grills

Use leftover salmon to make the ultimate comfort food with Smoked Salmon Chowder, made in a dutch oven on a pellet grill! This creamy delight features a luscious blend of potatoes, crispy bacon, and savory broth, creating a soul-warming bowl of perfection. Flavors of smoked salmon and the smoker around the chowder!

Prep Time 5 minutes mins

Cook Time 1 hour hr 35 minutes mins

Course Entree, Soup

Cuisine American, BBQ

Servings 10 Servings

Calories 309 kcal

Instructions 

• Dice your bacon into small pieces and cook it in a frying pan. Don’t cook fully.

• Dice up your carrots, celery ribs, onion, bell peppers, and potatoes.

• Shred the leftover salmon you will use.

• Oil and prepare your Dutch oven to go in the smoker.

• Fire up your smoker to 225 degrees.

• Place minced garlic in the bottom of the Dutch oven and layer in the vegetables, begining with the potatoes.

• Next, add the broth, sweet creamed corn, clam juice, bacon, and seasonings to the Dutch oven.

• Once your smoker is ready, carry out your Dutch oven without the lid.

• I smoked my chowder for 40 minutes at 225 degrees, then I went to 250 degrees for 25 minutes, and 300 degrees for half an hour. Smoking times can vary based on the smoker, weather, temperature, etc

• At that point, add in the cornstarch and half and half, stir to mix it well.

• After 7 minutes add in the leftover salmon.

• Allow to cook for another 7-10minutes.

• Remove and serve.

Nutrition

Calories: 309kcalCarbohydrates: 16gProtein: 18gFat: 19gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.05gCholesterol: 61mgSodium: 927mgPotassium: 600mgFiber: 2gSugar: 4gVitamin A: 1628IUVitamin C: 14mgCalcium: 74mgIron: 1mg

Keyword leftover salmon, Smoked Salmon Chowder