Seattle Smoked Salmon Chowder
User Reviews
4.9
Seattle Smoked Salmon Chowder
Description
This chowder balances tender diced carrots, celery, onion, garlic, cauliflower, and red potatoes simmered in chicken broth and enriched with milk to create a creamy base. The initial sauté of vegetables in butter with a sprinkle of flour forms a light roux that thickens the soup. White wine adds acidity and complexity before simmering.
After blending part of the cauliflower and broth, the soup becomes creamier and smoother without the need for heavy cream. Adding corn and skinless hot-smoked salmon toward the end warms them through, imparting a smoky seafood flavor that contrasts with the sweetness of the vegetables. Freshly ground black pepper seasons the dish, and chopped chives garnish each serving with bright herbal notes.
The chowder is a filling dish well-suited for cooler weather or as a comforting meal. Its components provide both protein and vegetables in an easy, flavorful preparation that can be made traditionally on the stove or adapted for an Instant Pot. The recipe highlights the layering of flavors through careful cooking steps and ingredient additions.
Ingredients
- 2 tablespoons butter unsalted
- 1 yellow onion diced, medium
- 3 carrot ½-inch dice, medium
- 3 celery ½-inch dice, large stalks
- 2 garlic minced, cloves
- 2 teaspoons kosher salt
- 2 tablespoons all-purpose flour
- ½ cup white wine (such as Sauvignon Blanc)
- 1 teaspoon thyme dry
- 3 cups chicken broth reduced sodium
- 1 cauliflower 12-ounce wedge (1/4 head), stem attached
- 3 red potato peeled and diced into ½ inch pieces, small
- 1 cup corn kernels frozen
- 2 cups milk whole
- black pepper freshly ground
- 8 ounces salmon skinless, hot-smoked
- chives for garnish, chopped
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 DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 377 kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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