If you’ve ever dreamed of a dish that’s both indulgent and nourishing, let me introduce you to the Seattle Smoked Salmon Chowder Recipe. This chowder is pure comfort in a bowl, featuring luscious hot-smoked salmon bursting with heart-healthy fats and a vibrant mix of veggies like carrots, celery, potatoes, cauliflower, and sweet corn. It’s creamy, flavorful, and comes together with simple, wholesome ingredients that turn an everyday meal into a memorable feast. Whether you make it on the stove top or in an Instant Pot, this chowder will warm your heart and soul on any chilly day.
Ingredients You’ll Need
The beauty of the Seattle Smoked Salmon Chowder Recipe lies in its straightforward yet flavorful ingredients. Each one plays a special role: butter adds richness, fresh vegetables bring crunch and sweetness, and smoked salmon delivers that signature smoky depth. Get ready, because this simple lineup turns into something truly spectacular.
- Unsalted butter (2 tablespoons): The perfect base for sautéing veggies and adding creamy richness.
- Medium yellow onion, diced (1): Brings a mild sweetness and depth to the chowder.
- Carrots, ½-inch dice (3 medium): Adds natural sweetness and beautiful color.
- Celery stalks, ½-inch dice (3 large): Gives crunch and balance with a fresh flavor.
- Garlic cloves, minced (2): Lifts the entire dish with a subtle aromatic punch.
- Kosher salt (2 teaspoons): Essential for seasoning and enhancing all other flavors.
- All-purpose flour (2 tablespoons): Helps thicken the chowder for that comforting creamy texture.
- White wine, such as Sauvignon Blanc (½ cup): Adds brightness and helps deglaze the pot for flavor concentration.
- Dry thyme (1 teaspoon): Infuses a gentle herbal note that pairs beautifully with salmon.
- Reduced sodium chicken broth (3 cups): The savory liquid base that ties all ingredients together.
- Cauliflower wedge, stem attached (about 12 ounces): Adds body and earthy flavor while blending into luscious creaminess.
- Small red potatoes, peeled and diced ½ inch (3): Provide hearty, tender bites that soak up the flavorful broth.
- Frozen corn kernels (1 cup): Offers bursts of sweetness and vibrant color contrast.
- Whole milk (2 cups): Delivers a silky smooth finish and balances flavors perfectly.
- Freshly ground black pepper: Adds a gentle spicy kick to taste.
- Skinless hot-smoked salmon (8 ounces): The star ingredient that gives the chowder its signature smoky flavor.
- Chopped chives, for garnish: Provides fresh, mild onion notes and a pop of color.
How to Make Seattle Smoked Salmon Chowder Recipe
Step 1: Sauté and Build Flavor
Begin by melting butter in a large heavy-bottomed pot over medium heat. Toss in diced onions, carrots, celery, minced garlic, and half a teaspoon of salt. Let these veggies gently soften and become fragrant—about five minutes. This foundational step awakens the natural sweetness and sets the stage for a rich, layered chowder.
Step 2: Thicken the Base
Sprinkle the all-purpose flour evenly over the softened vegetables, stirring constantly for a minute or so. This little move is key—it thickens the chowder beautifully without any lumps. Next, pour in white wine to deglaze the pot, scraping up those delicious browned bits that hold tons of flavor.
Step 3: Add Broth, Herbs, and Veggies
Sprinkle in the dry thyme, then pour in the reduced sodium chicken broth. Add the cauliflower wedge and diced potatoes. Bring everything to a boil, then reduce heat to a simmer. Cover the pot and let it cook gently for 20 minutes until the potatoes and cauliflower are tender, contributing to the chowder’s hearty body.
Step 4: Puree Part of the Soup
Once cooked, remove the lid and scoop out the cauliflower and about a cup of the chowder into a blender. Blend until smooth and then return it to the pot. This step adds a luxuriously creamy texture that defines the chowder’s comforting mouthfeel.
Step 5: Final Additions and Heating
Stir in whole milk, frozen corn, and chunks of hot-smoked salmon. Warm the chowder gently for five more minutes, allowing the flavors to meld perfectly. Season with the remaining salt and a fresh grind of black pepper to taste. Your Seattle Smoked Salmon Chowder Recipe is now ready to be served!
How to Serve Seattle Smoked Salmon Chowder Recipe
Garnishes
Finish with a sprinkle of freshly chopped chives for a burst of color and subtle oniony freshness. You might also add a drizzle of good olive oil or a few cracks of black pepper for an inviting, rustic look. These little touches turn a simple bowl of chowder into a feast for your senses.
Side Dishes
This chowder pairs wonderfully with crusty sourdough bread or warm, buttery biscuits that soak up every last drop of the creamy broth. For a lighter option, a crisp green salad with a tangy vinaigrette cuts through the richness and adds delightful contrast.
Creative Ways to Present
Serve the chowder in hollowed-out mini sourdough loaves for a charming presentation that doubles as edible bowls. You can also layer it in clear glass mugs for a cozy, inviting feel that’s perfect when entertaining friends and family.
Make Ahead and Storage
Storing Leftovers
Store any leftover chowder in an airtight container in the refrigerator for up to three days. The flavors often deepen overnight, making your next meal even more satisfying. Just give it a good stir before reheating to bring everything back together.
Freezing
You can freeze the chowder, but keep in mind that the texture of the potatoes and corn may slightly soften upon thawing. Cool the chowder completely, then transfer to freezer-safe containers. It should stay good for up to two months. Thaw overnight in the fridge before reheating gently.
Reheating
Reheat your chowder gently on the stove over low heat, stirring frequently to prevent scorching. If it becomes too thick, add a splash of milk or broth to loosen it up. Avoid microwaving at high heat to preserve the creamy texture and smoky flavor.
FAQs
Can I use cold-smoked salmon instead of hot-smoked salmon?
Cold-smoked salmon has a different texture and saltiness. While you can substitute it, hot-smoked salmon imparts that warm, smoky flavor and firmer texture that this chowder relies on for its character.
Is it possible to make this recipe dairy-free?
Absolutely! Substitute the butter with olive oil or dairy-free spread, and use coconut milk or any other non-dairy milk for the creamy finish. The chowder will still be delicious, though the flavor and texture will shift slightly.
Can I prepare this chowder in an Instant Pot?
Yes! The recipe includes steps for using an Instant Pot, which speeds up cooking while locking in all the wonderful flavors. It’s a convenient option if you’re short on time but craving that homemade richness.
What sides complement Seattle Smoked Salmon Chowder best?
Think warm, crusty bread, garlic toast, or simple green salads with a bright vinaigrette. These sides balance the chowder’s creamy texture and make the meal well-rounded and satisfying.
How spicy is this chowder?
This chowder isn’t spicy; its warmth comes from the smoky salmon and fragrant herbs. You can adjust the black pepper or add a pinch of cayenne if you prefer a little heat, but the recipe is designed to be gentle and comforting.
Final Thoughts
The Seattle Smoked Salmon Chowder Recipe is an absolute treasure in the world of comforting soups. It’s elegant yet approachable, packed with wholesome ingredients and textures that invite you to savor every spoonful. I can’t wait for you to try it and enjoy the cozy, smoky flavors that remind you of a perfect day by the Pacific Northwest waters. Bon appétit!
PrintSeattle Smoked Salmon Chowder Recipe
This creamy Seattle Smoked Salmon Chowder is a comforting and nutritious soup, brimming with hot-smoked salmon and a medley of vibrant vegetables including onion, celery, carrots, potatoes, corn, and cauliflower. Perfect for a hearty dinner, it combines rich flavors and wholesome ingredients, suitable for both stove top and Instant Pot preparation.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Dinner, Soup
- Method: Stovetop
- Cuisine: American
Ingredients
Main 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 (about 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, to taste
- 8 ounces skinless hot-smoked salmon
- Chopped chives, for garnish
Instructions
- Sauté the Vegetables: In a large Dutch oven or heavy pot, melt the butter over medium heat. Add diced onion, carrots, celery, minced garlic, and ½ teaspoon kosher salt. Sauté until vegetables begin to soften, about 5 minutes.
- Add Flour and Cook: Sprinkle the flour evenly over the vegetables and cook, stirring frequently, for 1 minute to make a roux that thickens the chowder.
- Deglaze with Wine: Pour in the white wine and deglaze the pot by scraping up any browned bits from the bottom, enhancing the flavor base.
- Add Broth and Vegetables, Simmer: Stir in the thyme, chicken broth, cauliflower wedge, and diced potatoes. Bring to a boil, then reduce heat to low, cover, and let simmer for 20 minutes until vegetables are tender.
- Puree Part of the Soup: Remove the lid and transfer the cauliflower and 1 cup of the soup liquid to a blender. Blend until smooth, then return the puree to the pot to add creaminess.
- Finish and Heat Through: Add the milk, frozen corn, and smoked salmon. Heat the chowder gently for about 5 minutes until heated through, but not boiling.
- Season and Serve: Season with the remaining salt and freshly ground black pepper to taste. Ladle 2 cups of soup into each bowl and garnish with chopped chives.
- Instant Pot Option: Use the sauté function to cook vegetables and roux as above, deglaze with wine, then add broth and vegetables, seal lid, cook on high pressure for 10 minutes. Quick release pressure, blend cauliflower and 1 cup soup, return puree, add milk, corn, and salmon, and heat through for 5 minutes before serving with chives.
Notes
- You can substitute reduced sodium vegetable broth for chicken broth to make this chowder pescatarian.
- Use hot-smoked salmon for authentic flavor; cold-smoked salmon will not provide the same depth.
- Be sure to blend some of the soup to achieve a creamy texture without adding cream.
- Adjust salt and pepper at the end, as smoked salmon can be salty.
- This recipe can be doubled for larger gatherings.
- Garnish with fresh herbs like dill or parsley for extra freshness if desired.
