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Seattle Smoked Salmon Chowder Recipe

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4.2 from 6 reviews

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.

Find it online: https://marthatasty.com/seattle-smoked-salmon-chowder-recipe/