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4.9 from 192 votes

Seattle Smoked Salmon Chowder

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.

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

Ingredients

  • 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)

Instructions

    Cup of Yum
  1. STOVE TOP DIRECTIONS
  2. In a large Dutch oven or heavy pot, melt butter over medium heat.
  3. Add the onion, carrots, celery, garlic and ½ teaspoon salt and sauté until vegetables start to soften, about 5 minutes.
  4. Sprinkle flour evenly over vegetables and cook, stirring often, for 1 minute.
  5. Add wine and deglaze the pot (scraping brown bits off the bottom).
  6. Add the thyme, broth, cauliflower and potatoes, bring the pot to a boil, then reduce heat to simmer, cover and cook for 20 minutes.
  7. 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.
  8. Add the milk, corn, and smoked salmon and heat through for about 5 minutes.
  9. Season with remaining salt and freshly ground pepper, to taste.
  10. Ladle 2 cups of soup into each bowl and top with chives
  11. INSTANT POT DIRECTIONS 
  12. Press sauté on the Instant Pot.
  13. 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.
  14. Sprinkle flour evenly over vegetables and cook, stirring often, for 1 minute.
  15. Press cancel. Add the wine and deglaze the pot (scraping brown bits off the bottom).
  16. Add the thyme, broth, cauliflower and potatoes, seal and switch pot to Manual.
  17. Cook on high pressure for 10 minutes.
  18. Quick release, then open when the pressure subsides.
  19. Transfer the cauliflower and 1 cup of the soup to a blender and blend until smooth. Transfer puree back to the pot.
  20. Add the milk, corn, and smoked salmon and heat through for about 5 minutes.
  21. Season with remaining salt and freshly ground pepper, to taste.
  22. Ladle 2 cups of soup into each bowl and top with chives.

Nutrition Information

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%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 377

% 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.