Seattle-rökt laxchowder

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1. 1
   STOVE TOP DIRECTIONS
2. 2
   In a large Dutch oven or heavy pot, melt butter over medium heat.
3. 3
   Add the onion, carrots, celery, garlic and ½ teaspoon salt and sauté until vegetables start to soften, about 5 minutes.
4. 4
   Sprinkle flour evenly over vegetables and cook, stirring often, for 1 minute.
5. 5
   Add wine and deglaze the pot (scraping brown bits off the bottom).
6. 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.
7. 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.
8. 8
   Add the milk, corn, and smoked salmon and heat through for about 5 minutes.
9. 9
   Season with remaining salt and freshly ground pepper, to taste.
10. 10
    Ladle 2 cups of soup into each bowl and top with chives
11. 11
    INSTANT POT DIRECTIONS
12. 12
    Press sauté on the Instant Pot.
13. 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.
14. 14
    Sprinkle flour evenly over vegetables and cook, stirring often, for 1 minute.
15. 15
    Press cancel. Add the wine and deglaze the pot (scraping brown bits off the bottom).
16. 16
    Add the thyme, broth, cauliflower and potatoes, seal and switch pot to Manual.
17. 17
    Cook on high pressure for 10 minutes.
18. 18
    Quick release, then open when the pressure subsides.
19. 19
    Transfer the cauliflower and 1 cup of the soup to a blender and blend until smooth. Transfer puree back to the pot.
20. 20
    Add the milk, corn, and smoked salmon and heat through for about 5 minutes.
21. 21
    Season with remaining salt and freshly ground pepper, to taste.
22. 22
    Ladle 2 cups of soup into each bowl and top with chives.