Categories Dinner Recipes, Family-Friendly Meals, Fish Recipes, Main Dishes, Soup Recipes

Creamy Smoked Salmon Chowder

by Annmarie

This creamy Smoked Salmon Chowder is the kind of comfort food soup recipe that warms you from the inside out. Filled with flaky hot-smoked salmon and an abundance of wholesome vegetables, it’s rich and satisfying while still packed with nourishing ingredients the whole family can enjoy.

Every spoonful is loaded with tender potatoes, sweet corn, cauliflower, carrots, celery, and onion, creating a hearty blend of flavors and textures. The smoky salmon adds depth and richness to the creamy broth, turning a simple soup into something truly special.

If you’re looking to refresh your dinner rotation during soup season, this chowder is an easy choice. Both stovetop and Instant Pot methods make it convenient to prepare, whether you prefer a traditional approach or a quicker hands-off option.

For the best texture and flavor, hot-smoked salmon is essential. Unlike cold-smoked salmon, which is silky and delicate, hot-smoked salmon is fully cooked during the smoking process, resulting in tender, flaky pieces that hold up beautifully in the chowder and infuse the broth with their distinctive smoky character.

To round out the meal, serve this comforting chowder with a crisp green salad and plenty of crusty bread for soaking up every last spoonful. Cozy, hearty, and full of flavor, it’s the kind of soup that earns a regular place at the dinner table.

Creamy Smoked Salmon Chowder

Creamy Smoked Salmon Chowder

Creamy Smoked Salmon Chowder

This creamy Smoked Salmon Chowder is the kind of comfort food soup recipe that warms you from the inside out. Filled with flaky hot-smoked salmon and an abundance of wholesome vegetables, it's rich and satisfying while still packed with nourishing ingredients the whole family can enjoy.

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Ingredients

  • 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

Instructions

Stovetop Directions

  1. Melt the butter in a large Dutch oven or heavy-bottomed pot over medium heat.
  2. Add the onion, carrots, celery, garlic, and 1/2 teaspoon of salt. Cook for about 5 minutes, stirring occasionally, until the vegetables begin to soften.
  3. Sprinkle the flour evenly over the vegetables and cook for 1 minute, stirring frequently.
  4. Pour in the wine and deglaze the pot, scraping up any browned bits from the bottom.
  5. Add the thyme, broth, cauliflower, and potatoes. Bring the soup to a boil, then reduce the heat to a simmer. Cover and cook for 20 minutes, or until the vegetables are tender.
  6. Remove the lid and transfer the cauliflower along with 1 cup of the soup to a blender. Blend until smooth, then return the purée to the pot.
  7. Stir in the milk, corn, and smoked salmon. Cook for about 5 minutes, or until everything is heated through.
  8. Season with the remaining salt and freshly ground black pepper to taste.
  9. Ladle about 2 cups of soup into each bowl and garnish with chopped chives before serving.

Instant Pot Directions

  1. Select the Sauté function on the Instant Pot. Once hot, add the butter.
  2. When the butter has melted, add the onion, carrots, celery, garlic, and 1/2 teaspoon of salt. Sauté for about 5 minutes, until the vegetables begin to soften.
  3. Sprinkle the flour evenly over the vegetables and cook for 1 minute, stirring frequently.
  4. Press Cancel, then pour in the wine and deglaze the pot, scraping up any browned bits from the bottom.
  5. Add the thyme, broth, cauliflower, and potatoes. Secure the lid, set the valve to Sealing, and cook on Manual (High Pressure) for 10 minutes.
  6. Perform a quick release and carefully open the lid once the pressure has fully released.
  7. Transfer the cauliflower and 1 cup of the soup to a blender and blend until smooth. Return the purée to the Instant Pot.
  8. Stir in the milk, corn, and smoked salmon, then heat for about 5 minutes until warmed through.
  9. Season with the remaining salt and freshly ground black pepper to taste.
  10. Ladle the soup into bowls and garnish with chopped chives before serving.

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