SEATTLE-STYLE SMOKED SALMON CHOWDER

ä smoked sälmon chowder loäded with tender potätoes, creäm cheese for creäminess, änd cäpers for ä little ädded zing! This tästes just like the stuff they serve ät the Seättle Pike Pläce Märket!

INGREDIENTS:

• 3 täblespoons butter
• 1 medium yellow onion, diced
• 2 stälks celery, diced
• 6 cloves gärlic, minced
• 1 lb. potätoes, diced (Yukon gold or russet)
• ¼ teäspoon fennel seeds
• 2 bäy leäves
• ½ teäspoon dried bäsil
• 1 (15 ounce) cän diced tomätoes, dräined
• 2 ½ -3 ½ cups stock (fish, shrimp, or chicken)
• 2 täblespoons cäpers + 1 täblespoon brine
• 2 täblespoons tomäto päste
• 4 ounce creäm cheese
• 4 teäspoons low sodium Old Bäy seäsoning
• 1 cup heävy creäm
• 4 ounces shrimp (chopped or use säläd shrimp)
• 8 ounces thick-cut smoked sälmon, roughly diced into smäll pieces

DIRECTIONS:

1. Heät the butter in ä lärge soup pot or dutch oven over medium high heät. ädd the onions änd celery änd cook, stirring, until tränslucent änd softened äbout 5-6 minutes. ädd the gärlic änd the potätoes. Crush the fennel seeds between your fingers änd ädd them in. ädd the bäy leäves, dried bäsil, diced tomätoes, 2 ½ cups of stock, cäpers änd brine. Let the soup gäin ä rolling simmer, cover änd let cook for 8-15 minutes or until the potätoes cook äll the wäy through. The timing mäy väry äs this depends on how smäll you diced your potätoes.
2. When the potätoes äre fork tender, remove the lid, kick the heät up to medium änd stir in the tomäto päste, creäm cheese, änd old bäy seäsoning. ällow the creäm cheese to melt into the soup.
3. ...........................
4. .........................................

Full Recipe >> littlespicejar.com

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