Located in Seattle’s Famous Pike Place Market

Smoked Salmon Chowder

Smoked Salmon Chowder
  • lunch
  • soup
  • 4 servings
  • 40 minutes


  • 4 oz Bacon, small diced
  • 1 leek, sliced
  • 3 lbs Yukon Gold potatoes, do not peel, medium dice
  • ¼ C Cognac
  • 3 Qt Chicken stock
  • 8 oz Clam Juice
  • 1 Pt. Heavy cream
  • 1 tsp Thyme, dried
  • 8 oz Smoked Salmon
  • Garnish: Parsley, minced Salt & Pepper Serve with sliced baguette, toasted


  1. Sauté bacon in heavy saucepan, add onions after 2-3 minutes. Continue until translucent. Deglaze pan with Cognac scrapping up the brown fond.
  2. Add 2/3 the potatoes and cook for 3-4 minutes. They should just start to breakdown on the outside. Add 2qt. chicken stock, bring to a low boil, continue until potatoes are cooked.
  3. Remove from heat. Add dried thyme, then using an emersion blender, blend into a smooth thick mixture. There should be no chunks.
  4. Add the other 1/3 of the potatoes, clam juice and the rest of the chicken stock. Simmer until potatoes are done.
  5. Add cream slowly until the right balance of creaminess is reached. Finley mince 1 bunch of parsely and add. Salt and pepper to taste.
  6. Serve into bowls. Top with about 1oz. smoked Salmon, crumbled, and garnish with parsley.

Serves 4

Recipe by Chef Marty of Eat Seattle.

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