Seattle Smoked Salmon Chowder

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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.

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.
Smoked Salmon Chowder

It’s soup season, if you’re looking for a new easy soup recipe to add to your dinner rotation, I think you will love this smoked salmon chowder! You can also browse all my soup recipes from the archives. A few favorites are the Potato Leek Soup, Dad’s Cauliflower Soup and of course, Classic Chicken Noodle Soup!

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“@context”: “http://schema.org/”,
“@type”: “Recipe”,
“name”: “Seattle Smoked Salmon Chowder”,
“author”: {
“@type”: “Person”,
“name”: “Skinnytaste”
},
“image”: “https://www.skinnytaste.com/wp-content/uploads/2019/02/Smoked-Salmon-Chowder-8-260×260.jpg”,
“dateModified”:”2019-02-27″,
“description”:”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.”,
“prepTime”:”PT10M”,
“cookTime”:”PT30M”,
“totalTime”:”PT40M”,
“recipeYield”:”6 servings”,
“recipeIngredient”: [
“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” ],
“nutrition”: {
“@type”: “NutritionInformation”,
“servingSize”: “2 cups”,”fatContent”: “11.5”,”saturatedFatContent”: “5”,”cholesterolContent”: “77”,”sodiumContent”: “783”,”carbohydrateContent”: “36”,”fiberContent”: “6”,”sugarContent”: “9”,”proteinContent”: “31”,”calories”: “377” },
“recipeInstructions”: [
“STOVE TOP DIRECTIONSIn a large Dutch oven or heavy pot, melt butter over medium heat.Add the onion, carrots, celery, garlic and ½ teaspoon salt and sauté until vegetables start to soften, about 5 minutes.Sprinkle flour evenly over vegetables and cook, stirring often, for 1 minute.Add wine and deglaze the pot (scraping brown bits off the bottom).Add the thyme, broth, cauliflower and potatoes, bring the pot to a boil, then reduce heat to simmer, cover and cook for 20 minutes.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.Add the milk, corn, and smoked salmon and heat through for about 5 minutes.Season with remaining salt and freshly ground pepper, to taste.Ladle 2 cups of soup into each bowl and top with chivesINSTANT POT DIRECTIONS Press sauté on the Instant Pot.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.Add the wine and deglaze the pot (scraping brown bits off the bottom).Add the thyme, broth, cauliflower and potatoes, seal and switch pot to Manual.Cook on high pressure for 10 minutes.Quick release, then open when the pressure subsides.Transfer the cauliflower and 1 cup of the soup to a blender and blend until smooth. Transfer puree back to the pot.Add the milk, corn, and smoked salmon and heat through for about 5 minutes.Season with remaining salt and freshly ground pepper, to taste.Ladle 2 cups of soup into each bowl and top with chives.” ]
}



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