Description
This rich and creamy chowder captures the essence of the Pacific Northwest with flaky smoked salmon and plump shrimp in every spoonful. Perfect for chilly evenings when you crave comfort food that tastes like Seattle’s waterfront.
Ingredients
Scale
- 3 tablespoons butter
- 1 yellow onion, diced
- 2 stalks celery, diced
- 6 cloves garlic, minced
- 1 lb. potatoes (Yukon Gold or Russets), diced
- ¼ teaspoon fennel seeds
- 2 bay leaves
- ½ teaspoon dried basil
- 15 ounce can diced tomatoes, drained
- 2 ½ – 3 ½ cups fish stock (or shrimp/chicken)
- 2 tablespoons tomato paste
- 2 tablespoons capers plus 1 tbsp brine
- 4 ounces cream cheese, softened
- 4 teaspoons low sodium Old Bay seasoning
- 1 cup heavy cream
- 4 ounces shrimp, chopped
- 8 ounces smoked salmon, diced
Instructions
- Melt butter in large pot over medium heat. Sauté onions and celery until translucent (5 mins).
- Add garlic and potatoes. Cook 2 minutes while stirring.
- Stir in fennel seeds, bay leaves, and basil. Cook until fragrant (1 minute).
- Add tomatoes, 2½ cups stock, tomato paste, and caper brine. Bring to simmer.
- Cover and cook 15 minutes or until potatoes are tender.
- Whisk in cream cheese until fully incorporated. Add Old Bay seasoning.
- Stir in heavy cream, shrimp, and smoked salmon. Simmer 5 minutes (don’t boil).
- Remove bay leaves. Stir in capers. Add remaining stock if needed for consistency.
Notes
Tips: Substitute vegetable stock for pescatarian version • Cream cheese prevents curdling and adds richness
Storage: Refrigerate up to 3 days (reheat gently) • Freeze base without seafood for up to 2 months
- Prep Time: 15
- Cook Time: 35
- Category: B
- Method: Stovetop
- Cuisine: Pacific Northwest
Nutrition
- Serving Size: 1.5 cups
- Calories: 520
- Sugar: 8g
- Sodium: 980mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 145mg
Keywords: smoked salmon chowder, creamy soup, Seattle recipe, seafood chowder