This mildly rich smoked salmon chowder is seasoned well with Old Bay and really hits the spot on a chilly day.
3 T butter
1 large onion, diced
2 stalks of celery, diced
6 minced cloves of garlic
1 1b of potatoes, diced and no need to peel
1/2 t crushed fennel seeds
2 bay leaves
1 t dried basil
1 15 oz can diced tomatoes, drained
3 c fish stock (or substitute chicken, veggie, shrimp or clam juice)
2 T capers and 2 T brine
2 T tomato paste
4 oz cream cheese at room temperature
4 t Old Bay seasoning
1 c heavy cream, milk or half and half or a combination
8 oz hot smoked salmon, skin removed, flaked into large pieces
8 oz small shrimp, mussels or clams (optional)
Heat the butter in a large soup pot or Dutch oven over medium high heat. Add the onions and celery and cook until soft and translucent, about 6 – 8 minutes.
Add the garlic, potatoes , crushed fennel seeds, bay leaves, dried basil, diced tomatoes 3 c of stock, caper and brine. Bring the soup to a rolling simmer, cover, reduce to medium low, and cook for 8 – 15 minutes or until the potatoes are cooked to your liking.
When the potatoes are tender, remove the lid, and stir in the tomato paste, cream cheese and Old Bay seasoning. I used a whisk to stir in the cream cheese until there were no lumps.
While simmering add the cream or milk and reduce heat to low, allowing the chowder to warm up.
Right before serving stir in the salmon and shrimp or shell fish if using. Let that simmer a few minutes and serve.
*If chowder becomes too thick, stir in some milk or stock to thin it as you choose. I prefer it not too thick and not too thin!
Thanks Little Spice Jar!
Keywords: salmon chowder recipe, smoked salmon chowder, salmon soups, Old Bay