Creamy Seattle Smoked Salmon Chowder Recipe

Details

Yield: 6 servings — Serving size: 2 cups

Prep time: 10 mins — Cook time: 30 mins — Total time: 40 mins

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, divided
• 2 tablespoons all-purpose flour
• ½ cup white wine (optional), such as Sauvignon Blanc
• 1 teaspoon dried thyme
• 3 cups reduced-sodium chicken broth
• 1 (12-ounce) wedge cauliflower (about ¼ 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, to taste
• 8 ounces skinless hot-smoked salmon, flaked
• Chopped chives, for garnish

Instructions

Stovetop Directions

1. In a large Dutch oven or heavy pot, melt the butter over medium heat.
2. Add the diced onion, carrots, celery, garlic and ½ teaspoon of the salt. Sauté until the vegetables begin to soften, about 5 minutes.
3. Sprinkle the flour over the vegetables and cook, stirring often, for 1 minute to remove the raw flour taste.
4. Pour in the wine (if using) and deglaze the pot, scraping any browned bits from the bottom.
5. Add the thyme, chicken broth, cauliflower wedge and diced potatoes. Bring to a boil, then reduce heat to a simmer. Cover and cook until the potatoes and cauliflower are tender, about 20 minutes.
6. Remove the lid. Transfer the cauliflower and about 1 cup of the cooking liquid to a blender and puree until smooth. Return the puree to the pot and stir to combine.
7. Stir in the milk, corn and flaked smoked salmon. Heat gently for about 5 minutes until warmed through. Do not boil once milk is added.
8. Season with the remaining salt and freshly ground black pepper to taste. Ladle into bowls, garnish with chopped chives, and serve.

Instant Pot Directions

1. Set the Instant Pot to Sauté. When hot, add the butter. Add the onion, carrots, celery, garlic and ½ teaspoon salt and sauté until the vegetables begin to soften, about 5 minutes.
2. Sprinkle the flour over the vegetables and cook, stirring often, for 1 minute.
3. Turn Sauté mode off. Add the wine (if using) and scrape up any browned bits.
4. Add the thyme, chicken broth, cauliflower and potatoes. Seal the lid and set to Manual/High Pressure for 10 minutes.
5. Quick release the pressure and open the pot when safe to do so.
6. Transfer the cauliflower and 1 cup of the soup liquid to a blender and puree until smooth, then return the puree to the pot.
7. Add the milk, corn and smoked salmon, and heat using the Sauté function for about 5 minutes until everything is warmed through but not boiling.
8. Adjust seasoning with remaining salt and pepper. Serve topped with chives.

Nutrition (per serving)

Calories: 377 kcal — Carbohydrates: 36 g — Protein: 31 g — Fat: 11.5 g — Saturated Fat: 5 g — Cholesterol: 77 mg — Sodium: 783 mg — Fiber: 6 g — Sugar: 9 g

Tips and Variations

• Use hot-smoked salmon for the best texture and flavor; cold-smoked salmon will not flake the same way.
• If you prefer a thinner chowder, add extra broth or milk a little at a time until you reach the desired consistency.
• For a dairy-free version, substitute full-fat coconut milk or an unsweetened plant milk and adjust seasonings to taste.
• Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove to avoid curdling the milk.
• Make the base ahead of time: cook the vegetables and make the cauliflower puree, then finish with salmon and milk just before serving.