Smoked Salmon Chowder

Ingredients

• Butter

  Unsalted

  3 tbsp or 43g

• Onions

  Raw

  1 medium or 110g

• Celery

  Raw

  2 stalks, large (11 inches long) or 128g

• Garlic

  Raw

  6 cloves, minced or 18g

• Potato

  Flesh and skin, raw

  454g

• Fennel seed

  Spices

  ¼ tsp, whole or 0.5g

• Bay leaf

  Spices

  0.5g

• Basil

  Spices, dried

  ½ tsp, leaves or 0.3g

• Tomatoes

  Crushed, canned

  1 can (15 oz) or 425g

• Cooking Stock, Seafood

  Seafood, Swanson

  3 cup or 2.21kg

• Tomato paste

  Canned, without salt added

  2 tbsp or 32g

• Capers

  Canned

  2 tbsp, drained or 18g

• Cream cheese

  4 oz or 113g

• Old Bay Seasoning

  Freshdirect

  4 tsp or 16g

• Heavy whipping cream

  Fluid

  1 cup, whipped or 120g

• Shrimp

  Crustaceans, mixed species, raw

  4 oz or 113g

• Atlantic salmon

  Fish, wild, raw

  8 oz or 227g

Directions

1. SAUTE: Heat the butter in a large soup pot or dutch oven over medium-high heat. Add the onions and celery and cook, stirring, until translucent and softened about 6-8minutes. Add the garlic and the potatoes. Crush the fennel seeds between your fingers and add them in. Add the bay leaves, dried basil, diced tomatoes, 3 1/2 cups of stock, capers, and brine. Let the soup gain a rolling simmer, cover, and let cook for 8-15 minutes or until the potatoes cook all the way through. The timing may vary as this depends on how small you dice your potatoes.
2. CREAM CHEESE: When the potatoes are fork-tender, remove the lid, kick the heat up to medium and stir in the tomato paste, cream cheese, and old bay seasoning. Allow the cream cheese to melt into the soup.
3. SIMMER: Add the heavy cream and reduce the heat to low, allow the chowder to gently warm through until a light simmer develops. Add the shrimp and smoked salmon and let everything just heat through.
4. SERVE: the chowder immediately or as I recommend, chill the chowder for several hours before serving. This will allow the flavors to develop further and will help thicken the chowder further. Rewarm before serving. Use additional stock to thin the chowder to preference. Season with additional salt as desired.
5. Recipe by: Marzia (source: https://littlespicejar.com/smoked-salmon-chowder/)