Substitutions. We like red potatoes for this soup, but yukon gold potatoes would work just as well. You can use russets, but they tend to fall apart when cooking - so just keep a very close eye on them. Swap the onion for a large shallot. Swap the half and half for heavy cream for a richer soup, or use coconut milk for a dairy free option. You can use milk instead of half and half if you prefer, but the soup won’t thicken quite as much (or as quickly) so you may want to add a cornstarch slurry. Use chopped or shredded chicken, leftover turkey, or butter beans instead of salmon if you prefer.

Additions. Add extra veggies to make this chowder a bit heartier! We like adding kale, spinach, chick peas, chopped celery, carrots, and cauliflower. Finish the soup with a handful of fresh chopped dill or parsley, or add a squeeze of lemon juice or lemon zest to brighten up the flavor. Top this soup with a bit of crispy bacon if you like.

What kind of salmon should I use? Use hard smoked salmon here (the kind that is dark in color and flakes easily, not the thin, light lox slices). You can also use drained canned salmon or leftover roasted/grilled fresh salmon in place of smoked if you like.

To freeze this chowder, let it cool completely, then store in an airtight container in the freezer for 2-3 months. Defrost overnight in the fridge and rewarm in a saucepan over medium-low heat.

If your chowder is too thick, add a splash of stock or half and half to even it out. Too thin? Continue to simmer for 15-30 minutes over medium-low heat, or stir in a bit of cornstarch slurry to help it thicken more quickly.