Pike's Place Salmon Chowder

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Equipment:

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Ingredients:

• 3 tablespoons butter

• Applewood smoked bacon

• 1 medium yellow onion, diced

• 2 stalks celery, diced

• 6 cloves garlic, minced

• 1 lb. potatoes, diced (Yukon gold or russet)

• ¼ teaspoon fennel seeds

• 2 bay leaves

• ½ teaspoon dried basil

• 2 tablespoons dill

• 1 (15-ounce) can diced tomatoes, drained

• 2 ½ -3 ½ cups stock (fish, shrimp, or chicken)

• 2 tablespoons EACH: tomato paste AND capers + 1 tablespoon brine

• 4-ounce cream cheese, softened to room temperature

• 4 teaspoons low sodium Old Bay seasoning

• 1 cup heavy cream

• 4 ounces shrimp (chopped or use salad shrimp)

• 8 ounces smoked salmon, roughly diced into small pieces

Instructions:

Steam or boil the scrubbed potatoes until they are just barely tender. Drain (if boiling), then set on aside on a wire rack until cool enough to handle. When they are cool enough to handle, dice them.

In the meantime, heat 1 ounce (2 tablespoons) of the butter over medium in a large, heavy-bottomed soup pot. Add the onions and celery and cook until they are translucent, ~5 minutes. Stir in the garlic and black pepper; cook for 1 more minute.

1. Add the remaining 3 ounces (6 tablespoons) of butter to the pot. Once it has melted, sprinkle the flour over, a little at a time, until it is all incorporated. Let it cook for 1 minute to get rid of the floury taste.

2. Add the tomato paste, water, and reserved potatoes to the pan. Bring to a boil, then reduce to a simmer for 5 minutes, stirring from time to time.

3. Stir in the half-and-half, cream cheese, capers, and smoked salmon. Let it heat slowly until it is almost simmering, then turn off the heat. Taste first, then add salt as needed (it may not need any - mine did NOT. It really depends on the saltiness of your capers and salmon).

4. Serve while hot with bread, passing the black pepper and hot sauce for people to add, if they like. You can also cool the soup down, then refrigerate. Gently bring it back to just a simmer (don't let it boil hard) for a few minutes before serving.

Plating Instructions

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