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Smoked Salmon Chowder

This rich, smoky chowder is quick and simple to put together. Serve it for a satisfying weeknight supper or as an elegant starter for a dinner party.


  • 3 tablespoons butter
  • 1 medium onion, diced
  • 1/4 cup all-purpose flour
  • 3/4 ounce Glace de Fruits de Mer Gold® dissolved in 2 cups hot water
  • 2 cups whole milk
  • 1 pound boiling potatoes, diced (peeled or unpeeled--your choice)
  • 8 ounces hot-smoked salmon, skin and bones removed, flaked into bite-size chunks
  • 1/2 cup heavy cream
  • 2 tablespoons chopped fresh dill
  • 1 tablespoon lemon juice
  • Salt and ground black pepper


  1. Melt the butter in a large saucepan over medium heat.  Add the onion and cook until it's translucent, about 5 minutes.  Whisk in the flour and cook, stirring constantly, for 2 minutes.  Gradually whisk in the milk and reconstituted Glace de Fruits de Mer Gold®.  Bring to a simmer and add the potatoes.  Reduce the heat to medium-low and simmer until the potatoes are tender, 10-12 minutes.
  2. Add the salmon, cream, dill, and lemon juice, stirring to blend, and cook until heated through, 1-2 minutes.  Season to taste with salt and pepper.
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Classic French Stocks and Sauces