Smoked Salmon Chowder

Smoked Salmon Chowder
Serves 2
With family in the Pacific Northwest, I’m often the recipient of smoked salmon as a gift. This is one of my favorite ways to use the last of a can or package. It doesn’t take much to turn a really good chowder into something extraordinary.
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Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Ingredients
  1. 1 tablespoon unsalted butter
  2. 2 large scallions, chopped
  3. ½ teaspoon kosher salt, plus additional for seasoning
  4. 1 tablespoon all-purpose flour
  5. ¼ cup dry white wine, dry vermouth, or dry sherry
  6. 2½ cups whole milk
  7. 2 small (or 1 medium) red or Yukon gold potatoes (about
  8. 5 ounces), peeled and cut into ½-inch cubes
  9. 1 (4- or 5-ounce) salmon fillet, skinned
  10. 1½ ounces hot-smoked salmon, chopped or flaked into small chunks
  11. 3 teaspoons chopped fresh dill, divided
  12. 1 teaspoon lemon zest
  13. Freshly ground black pepper
Instructions
  1. In a stove-top pressure cooker set over medium heat, or an electric pressure cooker set to “brown,” melt the butter. When the butter is foaming, add the scallions and sprinkle with ½ teaspoon of kosher salt. Cook for 1 minute, stirring, until softened. Add the flour, and cook for 2 to 3 minutes, or until it turns a very light tan color.
  2. Add the white wine, and cook for about 2 minutes, or until the mixture has thickened. Add the milk, and whisk until the mixture is smooth. Add the potatoes.
  3. Lock the lid in place, and bring the pot to high pressure (15 psi for stove top or 9 to 11 psi for electric).
STOVE TOP
  1. Maintain pressure for 5 minutes, adjusting the burner as necessary.
ELECTRIC
  1. Cook at high pressure for 5 minutes.
  2. After cooking, use the quick method to release pressure.
  3. Unlock and remove the lid. Add the raw salmon fillet, and replace the lid.
  4. Lock the lid in place, and bring the pot to high pressure (15 psi for stove top or 9 to 11 psi for electric).
STOVE TOP
  1. Maintain pressure for 1 minute, adjusting the burner as necessary.
ELECTRIC
  1. Cook at high pressure for 1 minute. When the timer goes off, turn the cooker off. Do not let it switch to the “warm” setting.
Notes
  1. Recipe credit: ©2015 Janet A. Zimmerman and Sonoma Press. From The Healthy Pressure Cooker Cookbook, reprinted with permission.
  2. Photo credit: Stockfood/Rua Castilho
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