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Smoked Salmon Chowder with Cucumber, Egg Yolk and Pork Rind Crunch

4 bowls · 4.7 g net carbs

4.7g Net carbs 24.7g Fat 22.5g Protein 337.4 kcal
Smoked Salmon Chowder with Cucumber, Egg Yolk and Pork Rind Crunch

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This recipe was generated with AI assistance; nutrition is computed from USDA FoodData Central.

4 servings  ·  prep 12 min  ·  cook 18 min  ·  total 30 min  ·  difficulty medium

A gently poached smoked salmon chowder built on chicken stock and cream cheese creates a rich, spoonable main soup. The base is finished by blending sour cream and egg yolks into the warm broth, producing a silky, emulsified texture with folded-in salmon flakes. Cucumber and fresh dill add bright, cool contrast while crumbled pork rinds provide a crunchy garnish. An immersion blender leaves the soup partially puréed so each bowl contains both velvety broth and chunky fish.

Ingredients

  • smoked salmonSalmon, Fish, chinook, smoked
    240 g
  • chicken stockSoup, Stock, chicken, home-prepared
    120 ml
  • cream cheeseCream cheese, Regular, plain
    100 g
  • sour creamSour cream, Regular
    60 g
  • cucumberCucumber, Raw
    120 g
  • egg yolksEgg, Yolk, raw
    60 g
  • pork rindsSnacks, Pork skins, plain
    40 g
  • olive oil
    15 ml
  • dillDill weed
    8 g
  • chivesChives, Raw
    8 g
  • saltSalt, Table
    6 g
  • black pepperSpices, Pepper, black
    2 g

Equipment

  • saucepan
  • immersion blender
  • fine-mesh sieve

Method

  1. Heat the chicken stock in a saucepan until it comes to a gentle simmer.
  2. Add the smoked salmon to the simmering stock and poach just until warmed through, then remove most of the fish and set aside for flaking and garnish.
  3. Reduce the heat to low and whisk the cream cheese and sour cream into the hot stock until fully incorporated and smooth.
  4. Remove the pot from the heat, whisk a small amount of hot broth into the egg yolks to temper them, then whisk the tempered egg yolks back into the pot and return to very gentle heat until the soup slightly thickens, about 1 minute.
  5. Stir in chopped cucumber and most of the flaked smoked salmon, then partially purée the soup with an immersion blender to leave a mix of velvety broth and visible fish flakes.
  6. Adjust seasoning with salt and black pepper to taste.
  7. Ladle into bowls and finish each serving with the reserved smoked salmon, crushed pork rinds, dill and chives and serve immediately.
Heat the chicken stock in a saucepan until it comes to a gentle simmer.

Tips

Pro tip

  • Reserve some flaked smoked salmon before blending for texture and garnish.
  • Temper the egg yolks by whisking hot broth into them slowly to avoid curdling.
  • Crush pork rinds just before serving so they stay crisp on the chowder.

Frequently asked questions

Can I use fresh salmon instead of smoked salmon?
Yes. Use fresh salmon and gently poach or sear it until cooked through before flaking into the soup; fresh salmon requires longer cooking and will yield a different, less-cured flavor and texture than smoked salmon, which this recipe uses because it only needs warming and adds a pronounced smoky-salty note.
What can I use instead of cream cheese?
You can increase the sour cream and whisk in a small amount of almond flour off the heat to thicken the base; expect a lighter, tangier mouthfeel because cream cheese provides dense body and a stable emulsion this recipe relies on.
Why did my soup look curdled after I added the egg yolks?
That happens when yolks meet hot liquid too quickly or the pot is boiling. Correct by tempering yolks with a little hot broth before returning them to the soup and keep the heat very gentle without boiling after adding them.
The soup seems thin — how can I thicken it without changing flavor too much?
Partially purée the soup longer with the immersion blender to better emulsify fats into the broth, or whisk in a small spoon of almond flour off the heat then warm gently to slightly thicken without altering the basic flavor profile.
How should I store leftovers, and how do I reheat them?
Refrigerate leftovers within 2 hours of cooking — within 1 hour if the room is above 90°F (32°C) — and divide a large batch into shallow containers so it cools quickly rather than sitting warm in one deep pot. USDA general guidance for cooked leftovers is 3 to 4 days in the refrigerator at 40°F (4°C) or below, or the freezer for longer. Reheat until steaming hot throughout, to 165°F (74°C). These are USDA FoodKeeper general guidelines, not a measurement of this specific recipe.

Per bowl

Primary macros

4.7g Net carbs 9% 48% 43%
Net carbs Fat Protein
4.7 gNet carbs
22.5 gProtein
24.7 gFat
0.4 gFiber
337.4Calories

Electrolytes

Na1319 mgSodium
K299 mgPotassium
Mg23 mgMagnesium

Minerals

Calcium
84 mg
Iron
1.31 mg
Magnesium
23 mg
Phosphorus
226 mg
Potassium
299 mg
Zinc
0.93 mg
Copper
0.206 mg
Selenium
—

Vitamins

Vitamin A
179 µg
Vitamin C
3.9 mg
Vitamin D
11.1 µg
Vitamin E
—
Vitamin K
—
Thiamin (B1)
0.090 mg
Riboflavin (B2)
0.297 mg
Niacin (B3)
3.60 mg
Pantothenic acid (B5)
—
Vitamin B6
0.277 mg
Folate
35 µg
Vitamin B12
2.32 µg

Other nutrients

Choline
—

Based on USDA source data. A dash means that nutrient wasn’t reported for this food — it doesn’t mean the food contains none. Nothing was estimated in its place.

195.3 g per bowl

5 figures are unavailable. Nothing was estimated in its place.

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Published 27 August 2026

Nutrition computed from USDA FoodData Central, from the matched food records — never estimated by a model. How we compute these numbers.