It's a new year!
This year, like last year, I want to share recipes that are delicious and flavorful. This Seattle-Style Smoked Salmon Chowder is a perfect recipe to start 2021.
Not only is it full of yummy salmon and shrimp but to lower the carbs intake I switched out the potatoes for (you know it) cauliflower. Yes, cauliflower will still give it that hearty potato texture and taste, but without all the starch which adds on the P-OUNDS!
Along with the smoked salmon and shrimp you will find capers for some zing and I've also added Greek yogurt for creaminess!
This is a healthish version of the original recipe, but you will still get the same satisfaction and flavors from this healthish option.
INGREDIENTS:
3 tablespoons butter
1 medium yellow onion, diced
2 stalks celery, diced
6 cloves garlic, minced
1 lb. cauliflower florets, diced
¼ teaspoon fennel seeds
2 bay leaves
½ teaspoon dried basil
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 Greek Yogurt softened to room temperature
4 teaspoons low sodium Old Bay seasoning (click link for homemade instructions)
1 cup heavy cream
4 ounces shrimp (chopped or use salad shrimp)
8 ounces smoked salmon, roughly diced into small pieces
DIRECTIONS
SAUTE: Heat the butter in a large soup pot or Dutch oven over medium-high heat. Add the onions and celery and cook, stirring, until translucent and softened, about 6-8 minutes. Add the garlic and the cauliflower. Crush the fennel seeds between your fingers and add them in. Add the bay leaves, dried basil, diced tomatoes, 2 ½ cups of stock, capers, and brine. Let the soup gain a rolling simmer, cover, and let cook for 7-10 minutes or until the cauliflower cook all the way through. The timing may vary as this depends on how small you dice your cauliflower.
YOGURT: When the potatoes are fork-tender, remove the lid, kick the heat up to medium and stir in the tomato paste, yogurt, and old bay seasoning. Allow the cream cheese to melt into the soup.
SIMMER: Add the heavy cream and reduce the heat to low, allow the chowder to gently warm through until a light simmer develops. Add the shrimp and smoked salmon and let everything just heat through.
SERVE the chowder immediately or as I recommend, chill the chowder for several hours before serving. This will allow the flavors to develop further and will help thicken the chowder. This is why it's a great food prep because it gets better as it sits in the flavors. YUM!
Rewarm before serving. Use additional stock to thin the chowder to preference. Season with additional salt as desired.
Enjoy!!!
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