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–+ servings
white chili salmon in a white bowl with fresh veggies
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Smoked Salmon White Chili Recipe

In just over 30 minutes, you can make our Smoked White Salmon Chili. Made with cannellini beans, sweet corn, celery, and onions, with a white chili base that is sure to please.
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Crockpot - Instant Pot Recipes
Cuisine: American
Servings: 7

Equipment

  • Pressure Cooker

Ingredients

Chorizo Lime Marinade Recipe

  • 2 tbsps of EVOO
  • 2 tbsp of chorizo seasoning mix
  • 2 tbsps of fresh lime juice
  • 1/2 tsp of smoked paprika
  • 1/8 tsp smoked sea salt.

Salmon Ingredients:

  • 1 1/2 pounds salmon

Smoked White Salmon Chili Ingredients:

  • 2 tbsps extra virgin olive oil divided
  • 1 cup onions
  • 2 tablespoons of all-purpose flour
  • 1 cup of chopped red bell pepper
  • 1/3 cup sliced celery
  • 2 large cloves of garlic chopped
  • 4 tbsps unsalted butter divided
  • 1/2 tsp smoky sea salt or sea salt Kosher salt works, too
  • 1/4 tsp freshly cracked black peppercorns to taste
  • 1/2 tsp smoked paprika
  • 1/2 tsp garlic granules
  • 1/2 tsp Aleppo pepper or red pepper flakes
  • 1 tsp chorizo seasoning mix or mild chili powder
  • 3 cups unsalted chicken stock
  • 4 cans cannellini beans drained
  • 2 cans of whole-kernel sweet corn drained
  • 1 cup heavy cream
  • 1/2 cup sour cream
  • 1 1/2 pounds grilled cooked salmon broken apart
  • 3 tbsp freshly squeezed lime juice divided
  • 1/4 cup of chopped fresh cilantro optional
  • *If you want more heat add grilled jalapeño peppers, serrano, ancho, scotch bonnets, or habanero peppers.

Instructions

Chorizo Lime Marinade Directions:

  • Into a small bowl, add 2 tbsp of chorizo seasoning mix, 2 tbsps of fresh lime juice, 1/2 tsp of smoked paprika, 1/8 tsp of smoked sea salt, and 2 tbsps of EVOO. Mix well. Set aside.

How To Cook The Salmon

  • Preheat the oven to 350°F.
  • Pat the salmon dry on both sides and liberally brush both sides of the salmon with the Chorizo Lime Marinade mix.
  • Place it on a sheet pan lined with foil and cook for 30 minutes. You can also cook the prepared salmon on a charcoal grill until you get an internal temperature of 145°F.

How to make Smoked White Salmon Chili Directions:

  • Add the extra virgin olive oil to a large pot or Dutch oven. When the oil is hot, add the chopped onions and sauté for 3-4 minutes until the onions soften.
  • Add 2 tablespoons of butter, 1/2 teaspoon of smoked sea salt, 1/3 cup of sliced celery, and chopped garlic, and continue to sauté for a few more minutes.
  • Pour in the 3 cups of unsalted chicken stock and 2 tbsps of the freshly squeezed lime juice and stir.
  • Add the freshly cracked black peppercorns, 1/2 teaspoon of smoked paprika, 1/2 teaspoon of garlic granules, 1 teaspoon of chorizo seasoning mix, and 1/2 teaspoon of dried Aleppo peppers (or red pepper flakes). Continue to stir.
  • Next, stir in 1 cup of heavy cream and 1/2 cup of sour cream. Then add the 4 cans of cannellini beans, 2 cans of whole-kernel sweet corn, and 1 cup of chopped red bell peppers, and continue stirring.
  • In a saucepan or skillet, create a roux made with two (2) tablespoons of all-purpose flour, two (2) tablespoons of unsalted butter, and one (1) tablespoon of extra virgin olive oil. Place a saucepan over medium heat and add the butter and EVOO. Add the all-purpose flour and whisk until the roux is lump-free and smooth. Spoon the roux into the pot and stir until it is fully incorporated.
  • Adjust the heat to low and simmer for about 15 minutes.
  • Remove the salmon from the oven (or grill), break it into smaller pieces, and add them to the smoked white chili.
  • Top with a squeeze of fresh lime juice and add chopped cilantro.
  • Serve with toppings like fresh green onion, slivers of red bell pepper, and grated cheese; we used Parmigiano-Reggiano.