Seattle Smoked Salmon Chowder

Step 1

STOVE TOP DIRECTIONS

Step 2

In a large Dutch oven or heavy pot, melt butter over medium heat.

Step 3

Add the onion, carrots, celery, garlic and ½ teaspoon salt and sauté until vegetables start to soften, about 5 minutes.

Step 4

Sprinkle flour evenly over vegetables and cook, stirring often, for 1 minute.

Step 5

Add wine and deglaze the pot (scraping brown bits off the bottom).

Step 6

Add the thyme, broth, cauliflower and potatoes, bring the pot to a boil, then reduce heat to simmer, cover and cook for 20 minutes.

Step 7

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.

Step 8

Add the milk, corn, and smoked salmon and heat through for about 5 minutes.

Step 9

Season with remaining salt and freshly ground pepper, to taste.

Step 10

Ladle 2 cups of soup into each bowl and top with chives

Step 11

INSTANT POT DIRECTIONS

Step 12

Press sauté on the Instant Pot.

Step 13

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.

Step 14

Sprinkle flour evenly over vegetables and cook, stirring often, for 1 minute.

Step 15

Press cancel. Add the wine and deglaze the pot (scraping brown bits off the bottom).

Step 16

Add the thyme, broth, cauliflower and potatoes, seal and switch pot to Manual.

Step 17

Cook on high pressure for 10 minutes.

Step 18

Quick release, then open when the pressure subsides.

Step 19

Transfer the cauliflower and 1 cup of the soup to a blender and blend until smooth. Transfer puree back to the pot.

Step 20

Add the milk, corn, and smoked salmon and heat through for about 5 minutes.

Step 21

Season with remaining salt and freshly ground pepper, to taste.

Step 22

Ladle 2 cups of soup into each bowl and top with chives.