Seattle Smoked Salmon Chowder Recipe

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

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

Sprinkle flour evenly over the vegetables and cook, stirring often, for 1 minute. Add the 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 the heat to a simmer, cover, and cook for 20 minutes.

Remove the lid from the pot and transfer the cauliflower and 1 cup of the soup to a blender and blend until smooth. Transfer the 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. Enjoy!