Meet Your New Favorite Weeknight Dinner
Introducing our Smoked Salmon Chowder ...hearty, smoky, and ready in minutes.
Let's be honest. There are nights when cooking feels like climbing a mountain. The dishes are piling up, your energy is gone, and the only thing standing between you and dinner is the will to make it happen. We made this chowder for exactly those nights.
"Thaw. Heat. Serve. That's it! And it tastes like you spent all afternoon in the kitchen."
Our new Smoked Salmon Chowder is everything a great chowder should be: rich and velvety, loaded with flakes of real smoked salmon, and deeply satisfying in that way only a proper bowl of something warm can be. It's the kind of meal that makes you exhale and think, okay, today was actually fine.
How to prepare it
Two easy options for defrosting, then heat it up just like you would any canned soup:
Defrost: Overnight in the fridge — the easiest hands-off method. Just move it from the freezer before bed. Or, submerge the sealed container in a cold water bath for 30–60 minutes when you need it faster.
Heat: Stovetop, pour into a saucepan and warm over medium heat, stirring occasionally until hot. Or microwave in a microwave-safe bowl in 1-minute intervals, stirring between each.
Good to know: The chowder may look a little separated after defrosting — that's completely normal. Give it a good stir as it heats and it'll come together into a smooth, creamy bowl just like it should.
The three-step dinner you deserve
Thaw. Heat. Serve.
Whether you're a confident home cook or someone who considers toast a culinary achievement, this chowder has your back. Add a slice of crusty bread and a sprinkle of fresh chives if you're feeling fancy, though honestly, it doesn't need a thing.
Why smoked salmon?
Smoked salmon brings something no other protein quite does: a deep, woodsy flavor that pairs beautifully with the cream and potatoes of a classic chowder. It's indulgent without being heavy, and it elevates the whole bowl into something that feels genuinely special — even on a Tuesday.
We source our salmon thoughtfully, smoke it carefully, and pack it into a chowder base that's been refined until it's just right. The result is something you'd happily serve to guests — and equally happily eat alone on the couch.
The soup-er hero move
Keep a few in the freezer. You'll thank yourself on the nights when the fridge is empty and the idea of cooking anything at all feels impossible. This is your secret weapon. Your last-minute lifesaver. Your dinner, done.
