Baltimore-Style Smoked Salmon Chowder

By AislePrompt Editorial · Published 2026-03-25 · Updated 2026-03-25

A rich and creamy chowder featuring tender potatoes, leeks, and smoky salmon, inspired by the East Coast's coastal flavors. This American-inspired seafood recipe, ready in about 40 minutes, pairs smoked salmon, potatoes, leeks for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 8 oz smoked salmon
• 2 medium, diced potatoes
• 1 large, sliced leeks
• 1/2 cup heavy cream
• 2 tbsp butter
• 2 stalks, diced celery
• 1/2 medium, finely chopped onion
• 1 tsp thyme
• 1/2 tsp salt
• 1/4 tsp black pepper

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Instructions

1. Step 1: In a large pot, melt 2 tbsp butter over medium heat. Add 1/2 medium onion and 2 stalks celery, 1 large leek (sliced), and sauté for 5 minutes until softened.
2. Step 2: Add 2 medium diced potatoes, 1 tsp thyme, 1/2 tsp salt, and 1/4 tsp black pepper. Stir well and cook for 3 minutes.
3. Step 3: Pour in 4 cups water and bring to a gentle boil. Reduce heat, cover, and simmer for 15 minutes until potatoes are tender.
4. Step 4: Stir in 8 oz smoked salmon and 1/2 cup heavy cream. Simmer for 5 minutes until heated through and slightly thickened.
5. Step 5: Taste and adjust seasoning before serving.