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Creamy Smoked Salmon Chowder

Creamy Smoked Salmon Chowder

2 T. butter
1 medium yellow onion, diced
4 medium carrots, diced
4 medium celery stalks, diced
2 T. minced garlic
1 T. kosher salt
2 T. flour
½ c. white wine
1 T. dried thyme
3 c. chicken broth
¼ of large cauliflower head
3 small red potatoes, peeled and diced
1 c. frozen corn kernels
2 c. milk
Fresh black pepper
8 oz. skinless smoked salmon, rough chop
Chopped chives, garnish

  1. In large heavy pot, melt butter over medium heat.
  2. Add onion, carrots, celery, garlic, 1 t. salt and saute until softened.
  3. Sprinkle flour over the veggies and cook another minute, stirring often.
  4. Add wine and deglaze pot, (scraping brown bits off bottom.)
  5. Add thyme, broth, cauliflower and potatoes, bring to boil, then reduce to simmer, cover and cook 15-20 minutes.
  6. Remove lid and transfer cauliflower and 1 c. of soup to food processor or blender and process until smooth. Transfer back to pot.
  7. Add milk, corn, salmon and heat through for 5 minutes.
  8. Season with remaining salt and black pepper, to taste. When serving, garnish with chopped chives.
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