Seattle Smoked Salmon Chowder

Name: Seattle Smoked Salmon Chowder
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6 servings
Ingredients: 2 tablespoons unsalted butter; 1 medium yellow onion; 3 medium carrots; 3 large celery stalks; 2 garlic cloves; 2 teaspoons kosher salt; 2 tablespoons all-purpose flour; ½ cup white wine; 1 teaspoon dry thyme; 3 cups reduced sodium chicken broth; 1 12-ounce wedge cauliflower (1/4 of a large head), stem attached; 3 small red potatoes; 1 cup frozen corn kernels; 2 cups whole milk; freshly ground black pepper; 8 ounces skinless hot-smoked salmon; chopped chives

User Reviews

4.9

192 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings
6 servings
Calories
377 kcal
Course
Soup, Dinner
Cuisine
American

Seattle Smoked Salmon Chowder

Iris Warren

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This creamy Smoked Salmon Chowder is truly comfort food in a bowl! Made with hot-smoked salmon (full of heart-healthy fats) and a ton of nutrient-packed veggies (onion, celery, carrots, potatoes, corn and cauliflower), it’s a good-for-you soup the whole family will love. Stove top and Instant Pot directions provided.

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Ingredients

Servings

2 tablespoons unsalted butter
1 medium yellow onion (diced)
3 medium carrots (½-inch dice)
3 large celery stalks (½-inch dice)
2 garlic cloves (minced)
2 teaspoons kosher salt
2 tablespoons all-purpose flour
½ cup white wine (such as Sauvignon Blanc)
1 teaspoon dry thyme
3 cups reduced sodium chicken broth
1 12-ounce wedge cauliflower (1/4 of a large head), stem attached
3 small red potatoes (peeled and diced into ½ inch pieces)
1 cup frozen corn kernels
2 cups whole milk
freshly ground black pepper
8 ounces skinless hot-smoked salmon
chopped chives (for garnish)

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Instructions

STOVE TOP DIRECTIONS
In a large Dutch oven or heavy pot, melt butter over medium heat.
Add the onion, carrots, celery, garlic and ½ teaspoon salt and sauté until vegetables start to soften, about 5 minutes.
Sprinkle flour evenly over vegetables and cook, stirring often, for 1 minute.
Add wine and deglaze the pot (scraping brown bits off the bottom).
Add the thyme, broth, cauliflower and potatoes, bring the pot to a boil, then reduce heat to simmer, cover and cook for 20 minutes.
Remove the lid from pot and transfer the cauliflower and 1 cup of the soup to a blender and blend until smooth. Transfer puree back to the pot.
Add the milk, corn, and smoked salmon and heat through for about 5 minutes.
Season with remaining salt and freshly ground pepper, to taste.
Ladle 2 cups of soup into each bowl and top with chives
INSTANT POT DIRECTIONS
Press sauté on the Instant Pot.
When hot, add the butter. Once melted, add the onion, carrots, celery, garlic and ½ teaspoon salt and sauté until vegetables start to soften, about 5 minutes.
Sprinkle flour evenly over vegetables and cook, stirring often, for 1 minute.
Press cancel. Add the wine and deglaze the pot (scraping brown bits off the bottom).
Add the thyme, broth, cauliflower and potatoes, seal and switch pot to Manual.
Cook on high pressure for 10 minutes.
Quick release, then open when the pressure subsides.
Transfer the cauliflower and 1 cup of the soup to a blender and blend until smooth. Transfer puree back to the pot.
Add the milk, corn, and smoked salmon and heat through for about 5 minutes.
Season with remaining salt and freshly ground pepper, to taste.
Ladle 2 cups of soup into each bowl and top with chives.

Nutrition Information

Show Details

Serving 2cups Calories 377kcal (19%) Carbohydrates 36g (12%) Protein 31g (62%) Fat 11.5g (18%) Saturated Fat 5g (25%) Cholesterol 77mg (26%) Sodium 783mg (33%) Fiber 6g (24%) Sugar 9g (18%)