This Smoked Salmon Chowder is a comforting, velvety soup that feels indulgent but uses a clever vegetable secret to achieve its creamy texture. Instead of relying heavily on cream, this recipe uses pureed cauliflower to create a rich, thick base that perfectly complements the savory, smoky fish.
Loaded with tender potatoes, sweet corn, and flakes of hot-smoked salmon, this chowder is a wholesome and hearty meal perfect for chilly days.
Recipe Details
- Flavor Profile: This chowder is savory and smoky, with a subtle sweetness from the corn and carrots, brightness from the lemon, and earthy undertones from the thyme.
- Texture: It features a thick, creamy broth (thanks to the blended cauliflower) studded with chunks of tender potatoes, crisp corn, and flaky salmon.
- Time: 15 minutes prep, 30 minutes cook time (Stovetop) or 25 minutes (Instant Pot).
- Difficulty: Intermediate. The blending step adds a little effort but makes a huge difference in texture.
What You’ll Need
To make this recipe, you will need a large Dutch oven or heavy pot for the stovetop method, or an Instant Pot if you prefer pressure cooking. You will also need a blender (standard or immersion) to puree the cauliflower and create the creamy base. The ingredients rely on a mirepoix of onions, carrots, and celery, along with potatoes and a wedge of cauliflower which acts as the thickener.
Ingredient Notes
- Hot-Smoked Salmon – You need 8 ounces of skinless hot-smoked salmon. Unlike cold-smoked salmon (lox), which is raw-cured and silky, hot-smoked salmon is fully cooked, flaky, and has a texture similar to baked salmon but with a deep smoky flavor.
- Cauliflower – A 12-ounce wedge (about 1/4 of a head) is boiled right in the broth and then blended. This creates a luxurious mouthfeel without needing heavy cream.
- Red Potatoes – Small red potatoes are ideal because they hold their shape well after boiling and have a thin skin that adds nice texture.
- Frozen Corn – This adds a pop of sweetness and crunch that balances the salty, smoky fish.
- Chicken Broth – Reduced sodium broth is recommended so you can control the salt level, especially since the salmon is naturally salty.
- Lemon Juice – A splash of acid brightens up the heavy flavors of the chowder.
- Milk – Whole milk provides the final creamy touch.
Add-ins and Substitutions
- Herbs – Fresh dill is a classic pairing with salmon and can be used in place of, or alongside, the chives.
- Greens – Stir in a handful of baby spinach at the very end for extra color and nutrition.
- Broth – Vegetable broth can be substituted for chicken broth if preferred.
How to Make Smoked Salmon Chowder
This recipe includes instructions for both the Stovetop and the Instant Pot. Choose the method that fits your kitchen best!
STOVE TOP DIRECTIONS
- Sauté Veggies: In a large Dutch oven or heavy pot, melt the butter over medium heat. Add the onion, carrots, celery, garlic, and 1/2 teaspoon salt. Sauté until the vegetables start to soften, about 5 minutes.
- Make Roux: Sprinkle the flour evenly over the vegetables and cook, stirring often, for 1 minute to cook out the raw flour taste.
- Deglaze: Add the lemon juice and deglaze the pot, scraping any brown bits off the bottom.
- Simmer: Add the thyme, broth, cauliflower wedge, and diced potatoes. Bring the pot to a boil, then reduce the heat to a simmer. Cover and cook for 20 minutes until the vegetables are tender.
- Blend: Remove the lid from the pot. Carefully transfer the cauliflower wedge and 1 cup of the soup liquid to a blender. Blend until completely smooth. Transfer this puree back to the pot and stir to combine.
- Finish: Add the milk, frozen corn, and flaked smoked salmon. Heat through for about 5 minutes.
- Serve: Season with the remaining salt and freshly ground pepper to taste. Ladle 2 cups of soup into each bowl and top with chopped chives.
INSTANT POT DIRECTIONS
- Sauté: Press the Sauté button on the Instant Pot. When hot, add the butter. Once melted, add the onion, carrots, celery, garlic, and 1/2 teaspoon salt. Sauté until the vegetables start to soften, about 5 minutes.
- Make Roux: Sprinkle the flour evenly over the vegetables and cook, stirring often, for 1 minute.
- Deglaze: Press Cancel to stop the sauté function. Add the lemon juice and deglaze the pot, scraping brown bits off the bottom vigorously to prevent a burn notice.
- Pressure Cook: Add the thyme, broth, cauliflower wedge, and diced potatoes. Seal the lid and switch the pot to Manual. Cook on High Pressure for 10 minutes.
- Release and Blend: Perform a Quick Release, then open the lid when the pressure subsides. Transfer the cauliflower wedge and 1 cup of the soup to a blender and blend until smooth. Transfer the puree back to the pot.
- Finish: Add the milk, frozen corn, and smoked salmon. The residual heat is usually enough, or use Sauté briefly to heat through for about 5 minutes.
- Serve: Season with the remaining salt and freshly ground pepper to taste. Ladle 2 cups of soup into each bowl and top with chopped chives.
Pro Tip: When blending the cauliflower, vent the blender lid slightly (cover with a towel) to allow steam to escape. Blending hot liquids in a sealed container can cause pressure to build up and the lid to pop off.
Recipe Tips
- Don’t Over-blend Potatoes: Be careful when scooping out the cauliflower not to grab too many potatoes. While blended potato is tasty, you want the chunks to remain in the soup for texture.
- Hot-Smoked Salmon: Make sure you buy the right salmon. It is usually sold in vacuum-sealed packs near the fresh seafood or deli meat. It flakes like cooked fish. Cold-smoked salmon (lox) will cook in the soup and change texture unpleasantly.
- Salt to Taste: Smoked salmon can vary greatly in saltiness. Taste your chowder before adding the final amount of salt listed in the ingredients.
FAQs
- Can I use fresh salmon? Yes, you can use fresh salmon or leftover baked salmon, but you will miss out on that signature smoky flavor. You might want to add a drop of liquid smoke if you do this.
- Can I freeze this soup? Soups with milk can sometimes separate when frozen. However, because this is largely thickened with cauliflower, it holds up better than cream-based soups. If freezing, reheat gently.
- Is this gluten-free? The recipe uses 2 tablespoons of all-purpose flour. To make it gluten-free, substitute with a gluten-free 1:1 flour blend or use cornstarch (mixed with a little cold water) added at the end.
Serving Suggestions
- Bread: A crusty baguette or sourdough roll is perfect for dipping into the creamy broth.
- Crackers: Oyster crackers or saltines are a traditional chowder accompaniment.
- Salad: A sharp, acidic green salad helps cut through the richness of the smoked fish and creamy base.
Make This Recipe in Advance
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat gently on the stovetop over medium-low heat to prevent the milk from scalding.
Smoked Salmon Chowder
- Total Time: 45 minutes
- Yield: 4-6 Servings (approx. 2 cups each) 1x
Description
This Smoked Salmon Chowder is a comforting, velvety soup that feels indulgent but uses a clever vegetable secret to achieve its creamy texture. Instead of relying heavily on cream, this recipe uses pureed cauliflower to create a rich, thick base that perfectly complements the savory, smoky fish. Loaded with tender potatoes, sweet corn, and flakes of hot-smoked salmon, this chowder is a wholesome and hearty meal perfect for chilly days.
Ingredients
The Vegetables & Aromatics
- 2 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 3 medium carrots, 1/2-inch dice
- 3 large celery stalks, 1/2-inch dice
- 2 garlic cloves, minced
- 1 teaspoon dry thyme
- 3 small red potatoes, peeled and diced into 1/2-inch pieces
- 1 (12-ounce) wedge cauliflower (approx. 1/4 large head), stem attached
The Base
- 3 cups reduced-sodium chicken broth
- 2 cups whole milk
- 2 tablespoons all-purpose flour
- 1 tablespoon lemon juice
- 2 teaspoons kosher salt (divided use)
- Freshly ground black pepper
The Finish
- 8 ounces skinless hot-smoked salmon, flaked
- 1 cup frozen corn kernels
- Chopped chives (for garnish)
Instructions
Choose your preferred cooking method below:
Method 1: Stovetop
- Sauté Veggies: In a large Dutch oven or heavy pot, melt the butter over medium heat. Add onion, carrots, celery, garlic, and 1/2 teaspoon of the salt. Sauté until softening (about 5 minutes).
- Make Roux: Sprinkle the flour over the vegetables. Cook, stirring often, for 1 minute to cook out the raw flour taste.
- Deglaze: Add the lemon juice and scrape up any browned bits from the bottom of the pot.
- Simmer: Add the thyme, chicken broth, the whole cauliflower wedge, and diced potatoes. Bring to a boil, then reduce heat to a simmer. Cover and cook for 20 minutes until vegetables are tender.
- Blend: Remove the lid. Carefully transfer the cauliflower wedge and about 1 cup of the liquid to a blender. Blend until completely smooth. Pour this puree back into the pot and stir.
- Finish: Stir in the milk, frozen corn, and flaked smoked salmon. Simmer gently for 5 minutes to heat through.
- Serve: Season with the remaining salt and pepper to taste. Garnish with chives.
Method 2: Instant Pot
- Sauté: Use the Sauté function. Melt butter and cook onion, carrots, celery, garlic, and 1/2 teaspoon salt for 5 minutes.
- Make Roux: Sprinkle flour over veggies; stir and cook for 1 minute.
- Deglaze: Press Cancel. Add lemon juice and scrape the bottom of the pot vigorously to remove any stuck bits (prevents “Burn” notice).
- Pressure Cook: Add thyme, broth, cauliflower wedge, and potatoes. Seal lid. Cook on Manual/High Pressure for 10 minutes.
- Release & Blend: Perform a Quick Release. Transfer the cauliflower wedge and 1 cup liquid to a blender; blend until smooth. Return puree to the pot.
- Finish: Stir in milk, corn, and salmon. Use the Sauté function briefly to warm everything through (about 5 mins). Season and serve.
Notes
The Salmon Matters: Ensure you buy hot-smoked salmon (often found near deli meats or fresh seafood in vacuum packs). It has the texture of cooked fish. Do not use cold-smoked salmon (lox), which is raw-cured and will become rubbery in the soup.
Blending Safety: When blending the hot cauliflower, remove the center cap of the blender lid and cover the opening with a kitchen towel to allow steam to escape. This prevents pressure buildup and explosions.
Salt Control: Smoked salmon is naturally salty. Taste the chowder before adding the remaining salt at the end.
Gluten-Free: Substitute the all-purpose flour with a 1:1 Gluten-Free flour blend or use cornstarch (dissolved in cold water and added at the end) to thicken.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup / Dinner
- Method: Stovetop or Instant Pot
- Cuisine: American / Pacific Northwest
Nutrition
- Serving Size: 2 Cups
- Calories: 340
- Sugar: 12g
- Sodium: 980mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 55mg
Keywords: smoked salmon chowder, healthy creamy soup, cauliflower chowder, hearty fish soup, instant pot seafood recipes, gluten free soup ideas, fall comfort food
