Dinner

Seattle Smoked Salmon Chowder

Butter melts into onions, carrots, and celery before white wine and thyme lift the pot. Cauliflower and potatoes simmer until soft, then blend into a silky broth that welcomes chunks of hot smoked salmon for a rich, savory finish.

Recipe and photo by Skinnytaste, shared here with credit. View the Original

Seattle Smoked Salmon Chowder
Total
45 min
Prep
10 min
Cook
35 min
Serves
6

Nutrition per Serving

Calories
377
Protein
31g
Carbs
36g
Fat
12g
Fiber
6g
Sugar
9g
Sodium
783mg

Ingredients

  • 2 tbsp 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 tsp kosher salt
  • 2 tbsp all-purpose flour
  • ½ cup white wine (such as Sauvignon Blanc)
  • 1 tsp dry thyme
  • 3 cup 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 cup whole milk
  • Freshly ground black pepper
  • 8 oz skinless hot-smoked salmon
  • Chopped chives (for garnish)

Instructions

  1. Stove Top:
  2. In a large Dutch oven or heavy pot, melt butter over medium heat.
  3. Add the onion, carrots, celery, garlic and 1/2 teaspoon salt and saute 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:
  12. Press saute on the Instant Pot.
  13. When hot, add the butter. Once melted, add the onion, carrots, celery, garlic and 1/2 teaspoon salt and saute 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.