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Smoked-Salmon Chowder


Photo by Bruce Murray/VisionFire Studios

A combination of smoked salmon and guanciale give this chowder a layer of depth and smokiness.

Serves 4

Recipe courtesy of Chef Stephanie Ogilvie, The Black Sheep Restaurant, Halifax


  • 1 white onion
  • 1 carrot
  • 1 celery stalk
  • 7 cloves black garlic
  • 4 Tbsp (60 ml) canola oil
  • 6 slices guanciale diced
  • 2 Tbsp (30 ml) butter
  • 3 Tbsp (45 ml) flour
  • 1 bay leaf
  • 1/2 tsp (2.5 ml) fresh thyme
  • 4 cups (1 L) milk
  • 1 lb (450 g) potatoes diced and blanched
  • 1/2 lb (225 g) smoked salmon
  • Fresh tarragon to taste
  • Salt and pepper to taste
  • Salmon roe to taste


  1. Sweat onions, carrots, celery, and guanciale in canola oil until translucent. Add black garlic, thyme, and bay leaf.
  2. Add butter. Once melted add flour and stir continuously for 3 minutes, until flour becomes thick and pale brown.
  3. Slowly incorporate milk while whisking.
  4. Once milk is incorporated reduce to simmer. Season to taste and add blanched diced potatoes, chopped tarragon, and flaked smoked salmon.
  5. Garnish with salmon roe and fresh tarragon

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