Creamy Smoked Salmon Chowder

Emma

Food Blogger | Recipe Enthusiast🍲
Creamy Smoked Salmon Chowder

Indulge in the comforting flavors of our Creamy Smoked Salmon Chowder, a bowl full of goodness.

Packed with heart-healthy fats from hot-smoked salmon and nutrient-rich veggies like onion, celery, carrots, potatoes, corn, and cauliflower, this soup is a wholesome treat that the whole family will adore.

Enjoy it on the stove top or whip it up quickly with Instant Pot directions.

Ingredients:

  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, diced
  • 3 medium carrots, diced (½-inch)
  • 3 large celery stalks, diced (½-inch)
  • 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 (½ inch)
  • 1 cup frozen corn kernels
  • 2 cups whole milk
  • Freshly ground black pepper
  • 8 ounces skinless hot-smoked salmon
  • Chopped chives, for garnish
Smoked Salmon Chowder

Instructions: 

STOVE TOP DIRECTIONS:

  1. In a large Dutch oven or heavy pot, melt butter over medium heat.
  2. Add the onion, carrots, celery, garlic, and ½ teaspoon salt. Sauté until vegetables start to soften, about 5 minutes.
  3. Sprinkle flour evenly over vegetables and cook, stirring often, for 1 minute.
  4. Add wine and deglaze the pot (scraping brown bits off the bottom).
  5. Add the thyme, broth, cauliflower, and potatoes. Bring the pot to a boil, then reduce heat to simmer, cover and cook for 20 minutes.
  6. Remove the lid from the pot and transfer the cauliflower and 1 cup of the soup to a blender. Blend until smooth, then transfer the puree back to the pot.
  7. Add the milk, corn, and smoked salmon, and heat through for about 5 minutes.
  8. Season with remaining salt and freshly ground pepper to taste.
  9. Ladle 2 cups of soup into each bowl and top with chopped chives.

INSTANT POT DIRECTIONS:

  1. Press sauté on the Instant Pot.
  2. When hot, add the butter. Once melted, add the onion, carrots, celery, garlic, and ½ teaspoon salt. Sauté until vegetables start to soften, about 5 minutes.
  3. Sprinkle flour evenly over vegetables and cook, stirring often, for 1 minute.
  4. Press cancel. Add the wine and deglaze the pot (scraping brown bits off the bottom).
  5. Add the thyme, broth, cauliflower, and potatoes, seal, and switch the pot to Manual.
  6. Cook on high pressure for 10 minutes.
  7. Quick release, then open when the pressure subsides.
  8. Transfer the cauliflower and 1 cup of the soup to a blender. Blend until smooth, then transfer the puree back to the pot.
  9. Add the milk, corn, and smoked salmon, and heat through for about 5 minutes.
  10. Season with remaining salt and freshly ground pepper to taste.
  11. Ladle 2 cups of soup into each bowl and top with chopped chives.

Nutrition: 

(Serving size: 2 cups) Calories: 377 kcal Carbohydrates: 36g Protein: 31g Fat: 11.5g Saturated Fat: 5g Cholesterol: 77mg Sodium: 783mg Fiber: 6g Sugar: 9g

Notes or Tips:

  • Use hot-smoked salmon for the best texture and flavor.
  • For a creamy twist, blend cauliflower for a lighter version.
  • Customize with your favorite veggies to make it even more delightful.

Serving Suggestions: 

Enjoy this creamy and wholesome Smoked Salmon Chowder with crusty bread or a side salad for a complete and satisfying meal.

Storage and Reheating: 

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat the chowder on the stove or in the microwave until warmed through.

Final Thoughts: 

Our Creamy Smoked Salmon Chowder is a comforting bowl of goodness that warms the soul.

With the perfect balance of flavors and heart-healthy ingredients, it’s a wholesome treat that you’ll keep coming back to. 

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Creamy Smoked Salmon Chowder

Creamy Smoked Salmon Chowder

Delight in our Creamy Smoked Salmon Chowder—full of heart-healthy fats and nutrient-rich veggies. A wholesome treat for the whole family, ready on the stove or quickly with Instant Pot. 🍲🐟🥕

  • Total Time: 45 minutes
  • Yield: 6 servings 1x

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, diced
  • 3 medium carrots, diced (½-inch)
  • 3 large celery stalks, diced (½-inch)
  • 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 (½ inch)
  • 1 cup frozen corn kernels
  • 2 cups whole milk
  • Freshly ground black pepper
  • 8 ounces skinless hot-smoked salmon
  • Chopped chives, for garnish

Instructions

STOVE TOP DIRECTIONS:

  1. In a large Dutch oven or heavy pot, melt butter over medium heat.
  2. Add the onion, carrots, celery, garlic, and ½ teaspoon salt. Sauté until vegetables start to soften, about 5 minutes.
  3. Sprinkle flour evenly over vegetables and cook, stirring often, for 1 minute.
  4. Add wine and deglaze the pot (scraping brown bits off the bottom).
  5. Add the thyme, broth, cauliflower, and potatoes. Bring the pot to a boil, then reduce heat to simmer, cover and cook for 20 minutes.
  6. Remove the lid from the pot and transfer the cauliflower and 1 cup of the soup to a blender. Blend until smooth, then transfer the puree back to the pot.
  7. Add the milk, corn, and smoked salmon, and heat through for about 5 minutes.
  8. Season with remaining salt and freshly ground pepper to taste.
  9. Ladle 2 cups of soup into each bowl and top with chopped chives.

INSTANT POT DIRECTIONS:

  1. Press sauté on the Instant Pot.
  2. When hot, add the butter. Once melted, add the onion, carrots, celery, garlic, and ½ teaspoon salt. Sauté until vegetables start to soften, about 5 minutes.
  3. Sprinkle flour evenly over vegetables and cook, stirring often, for 1 minute.
  4. Press cancel. Add the wine and deglaze the pot (scraping brown bits off the bottom).
  5. Add the thyme, broth, cauliflower, and potatoes, seal, and switch the pot to Manual.
  6. Cook on high pressure for 10 minutes.
  7. Quick release, then open when the pressure subsides.
  8. Transfer the cauliflower and 1 cup of the soup to a blender. Blend until smooth, then transfer the puree back to the pot.
  9. Add the milk, corn, and smoked salmon, and heat through for about 5 minutes.
  10. Season with remaining salt and freshly ground pepper to taste.
  11. Ladle 2 cups of soup into each bowl and top with chopped chives.
  • Author: Emma
  • Prep Time: 15minutes mins
  • Cook Time: 30 minutes
  • Category: Dinner
  • Method: Stovetop Cooking
  • Cuisine: American

Nutrition

  • Serving Size: 2 cups
  • Calories: 377 kcal
  • Sugar: 9g
  • Sodium: 783mg
  • Fat: 11.5g
  • Saturated Fat: 5g
  • Carbohydrates: 36g
  • Fiber: 6g
  • Protein: 31g
  • Cholesterol: 77mg

Keywords: Chowder,Smoked Salmon,Creamy Soup,Comfort Food

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