Smoked Salmon Chowder (Print Version)
# Ingredients:
01 -
3 tablespoons butter
02 -
1 large onion, diced
03 -
2 stalks celery, diced
04 -
6 garlic cloves, minced
05 -
1 pound potatoes, diced (unpeeled)
06 -
1/2 teaspoon crushed fennel seeds
07 -
2 bay leaves
08 -
1 teaspoon dried basil
09 -
1 can (15 ounces) diced tomatoes, drained
10 -
3 cups fish stock (or substitute chicken, vegetable, shrimp, or clam juice)
11 -
2 tablespoons capers and 2 tablespoons brine
12 -
2 tablespoons tomato paste
13 -
4 ounces cream cheese, at room temperature
14 -
4 teaspoons Old Bay seasoning
15 -
1 cup heavy cream, milk, half-and-half, or a combination
16 -
8 ounces hot smoked salmon, skin removed, flaked into large pieces
17 -
8 ounces small shrimp, mussels, or clams (optional)
# Instructions:
01 -
Heat the butter in a large soup pot or Dutch oven over medium-high heat. Add the onion and celery, cooking until soft and translucent, about 6 to 8 minutes.
02 -
Add the garlic, potatoes, crushed fennel seeds, bay leaves, dried basil, diced tomatoes, and stock. Bring the mixture to a rolling simmer, cover, reduce heat to medium-low, and cook for 8 to 15 minutes or until the potatoes are tender.
03 -
Once the potatoes are tender, remove the lid and stir in the tomato paste, cream cheese, and Old Bay seasoning. Whisk until the cream cheese is fully incorporated with no lumps.
04 -
While simmering, stir in the cream, milk, or half-and-half. Reduce the heat to low and allow the chowder to warm gently.
05 -
Right before serving, stir in the flaked smoked salmon and optional shrimp, mussels, or clams. Let the seafood simmer for a few minutes, then serve your chowder.
# Notes:
01 -
If the chowder is too thick, add additional milk or stock to achieve your preferred consistency.