Smoked Salmon Chowder
Ingredients
-
2
tablespoons
unsalted butter
-
1
medium
yellow onion, diced
-
3
medium
carrots, ½-inch dice
-
3
large
celery stalks, ½-inch dice
-
2
cloves
garlic, minced
-
2
teaspoons
kosher salt
-
2
tablespoons
all-purpose flour
-
½
cup
white wine
-
1
teaspoon
dry thyme
-
3
cups
reduced sodium chicken broth
-
1
12-ounce wedge
cauliflower
-
3
small
red potatoes, peeled and diced into ½ inch pieces
-
1
cup
frozen corn kernels
-
2
cups
whole milk
-
to taste
freshly ground black pepper
-
8
ounces
skinless hot-smoked salmon
-
to garnish
chopped chives
Instructions
- Melt butter in a large pot over medium heat.
- Add onion, carrots, celery, garlic, and salt, sautéing until softened.
- Sprinkle flour over the vegetables and cook for 1 minute.
- Deglaze the pot with wine, scraping up any brown bits.
- Add thyme, broth, cauliflower, and potatoes, bring to a boil, then reduce to a simmer for 20 minutes.
- Blend the cauliflower and 1 cup of the soup until smooth, then return it to the pot.
- Stir in milk, corn, and smoked salmon, heating through for about 5 minutes.
- Season with remaining salt and pepper, then serve topped with chives.
Nutrition Facts (estimated)
Servings
6
Calories
377
Total fat
11.5g
Total carbohydrates
36g
Total protein
31g
Sodium
783mg
Cholesterol
77mg
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