In this delicious way to use up leftover New Year’s Eve smoked salmon, one of salmon’s best friends, asparagus, is happy to help bring the veg to this rich and vibrant chowder. The chowder’s naturally thick texture comes from potatoes, forgoing the usual heavy cream. Finished with a generous helping of herbs, it’s full of that lemony, anise taste of which fresh dill is the champion.
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Make ahead
If you want to make this chowder ahead, just after adding the smoked salmon, turn off the heat, cool completely, and refrigerate. When ready to serve, warm gently, add the asparagus and peas, and allow to cook until asparagus is just tender, about 5 minutes. Finish with the herbs just before ladling into bowls to serve.
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This recipe was originally published in the January 2026 issue of alive magazine.