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From the galley:

WHitefish + smoked salmon chowder


Fresh, creamy chowder with chunks of smoked salmon and chunks of hearty potato is the perfect combination of flavors on a slow, snowy day.

This recipe is a great way to stretch one or two tin of coho, and a pound of white fish and make a soup to feed the whole family!

Cook Time:  25 minutes    Prep Time: 10 minutes    Serves: 8 - 10



  1. In a heavy bottomed stockpot, fry bacon until crispy. Once cooked, remove bacon, and pour off only some of the some fat, leaving enough to sauté the veggies in.

  2. Add the celery and onions to the leftover fat, sauté until soft

  3. Add potatoes, salt, pepper, thyme cover with the water + stock and cook over medium heat until the potatoes are nice and tender [roughly 15 minutes]

  4. Add corn and cream. Bring to a simmer -- but not a rolling boil [the cream may curdle if boiled]

  5. Add cubed fish, and simmer for 2 minutes. Stir in chunks of smoked salmon and cooked bacon. 

  6. Turn off heat, and allow to rest for an additional 5 minutes.

  7. Ladle into bowl, add flaky salt and/or hot sauce to taste.

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