SMOKED SALMON CHOWDER - DELICIOUS HEALTHY RECIPES MAD…
This creamy Smoked Salmon Chowder is truly comfort food in a bowl! Made with hot-smoked salmon (full of heart-healthy fats) and a ton of nutrient-packed veggies (onion, celery, carrots, potatoes, corn and cauliflower), it’s a good-for-you soup the whole family will love. Stove top and Instant Pot directions provided.
Provided by Gina
Total Time 40 minutes
Prep Time 10 minutes
Cook Time 30 minutes
Yield 6
Number Of Ingredients 17
Steps:
- STOVE TOP DIRECTIONS
- In a large Dutch oven or heavy pot, melt butter over medium heat.
- Add the onion, carrots, celery, garlic and ½ teaspoon salt and sauté until vegetables start to soften, about 5 minutes.
- Sprinkle flour evenly over vegetables and cook, stirring often, for 1 minute.
- Add wine and deglaze the pot (scraping brown bits off the bottom).
- Add the thyme, broth, cauliflower and potatoes, bring the pot to a boil, then reduce heat to simmer, cover and cook for 20 minutes.
- Remove the lid from pot and transfer the cauliflower and 1 cup of the soup to a blender and blend until smooth. Transfer puree back to the pot.
- Add the milk, corn, and smoked salmon and heat through for about 5 minutes.
- Season with remaining salt and freshly ground pepper, to taste.
- Ladle 2 cups of soup into each bowl and top with chives
- INSTANT POT DIRECTIONS
- Press sauté on the Instant Pot.
- When hot, add the butter. Once melted, add the onion, carrots, celery, garlic and ½ teaspoon salt and sauté until vegetables start to soften, about 5 minutes.
- Sprinkle flour evenly over vegetables and cook, stirring often, for 1 minute.
- Press cancel. Add the wine and deglaze the pot (scraping brown bits off the bottom).
- Add the thyme, broth, cauliflower and potatoes, seal and switch pot to Manual.
- Cook on high pressure for 10 minutes.
- Quick release, then open when the pressure subsides.
- Transfer the cauliflower and 1 cup of the soup to a blender and blend until smooth. Transfer puree back to the pot.
- Add the milk, corn, and smoked salmon and heat through for about 5 minutes.
- Season with remaining salt and freshly ground pepper, to taste.
- Ladle 2 cups of soup into each bowl and top with chives.
Nutrition Facts : ServingSize 2 cups, Calories 377 kcal, CarbohydrateContent 36 g, ProteinContent 31 g, FatContent 11.5 g, SaturatedFatContent 5 g, CholesterolContent 77 mg, SodiumContent 783 mg, FiberContent 6 g, SugarContent 9 g
SMOKED SALMON CHOWDER RECIPE | EPICURIOUS
Simple to make and packed with omega-3s, this soup can be an easy weeknight supper or a sophisticated starter at a dinner party. Serve it with oyster crackers for the kids.
Provided by Victoria Granof
Total Time 30 minutes
Yield Makes 4 to 6 servings
Number Of Ingredients 13
Steps:
- 1. Heat the olive oil in a large, heavy-bottomed pot over low heat. Add the leeks and garlic and sautéthem for 2 minutes.
- 2. Add the potato, celery, salt, and pepper and cook over medium heat for about 1 minute, stirring constantly.
- 3. Add the broth and simmer until the potato is tender, about 15 minutes.
- 4. Add the tomato paste and milk, then the salmon, and bring the mixture back to a simmer for a few minutes (but don't let it boil, or the milk will separate).
- 5. As it simmers, stir in the cream.
- 6. Remove from heat, garnish with the chives, and serve.
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I've lived on a farm in the Yakima Valley all my life. I have a big garden, and by the end of fall, my cellar shelves are full of canned fruits and vegetables. This salmon chowder recipe uses some of the root vegetables I grow—along with the delicious salmon that is so plentiful here. —Josephine Parton, Granger, Washington
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- Lift the lid of the pan containing the leeks and remove the greaseproof paper, and ladle in the poaching milk of the fish without the bay leaves or peppercorns, followed by large chunks of haddock, removing any bones as you go. Bring to a simmer and finish with a good sprinkling of chopped parsley before taking the pan to the table for the food to be served into bowls.
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Chowder is a hearty bowl of food - here the smoked haddock is paired perfectly with sweet leeks and crunchy sweetcorn.
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