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