Name: Seafood Chowder
Total time: PT2400.0S
Yield: 4
Ingredients: 2 tablespoon Butter; 1 Yellow Onion; 3 rib Celery; 1 stalk Leek; 4 clove Garlic; 3 cup Yukon Gold Potato; 2 1/2 cup Seafood Stock; 1 cup Heavy Cream; 4 ounce Cream Cheese; 2 teaspoon Seafood Seasoning; 8 ounce Hot Smoked Salmon Fillet; 8 ounce Cooked Shrimp; 2 tablespoon Capers; 1 teaspoon Soy Sauce; to taste Salt; to taste Ground Black Pepper; to taste Fresh Parsley

This creamy Smoked Salmon and Shrimp Chowder combines tender potatoes, savory smoked salmon, shrimp, and a touch of Old Bay for the ultimate cozy, seafood-packed soup. Perfectly warming for chilly days, serve with crusty bread or oyster crackers!

Peanut-Free

Tree Nut-Free

American

Stove

New England

Protein Packed

Low Salt

Egg-Free

Tomato-Free

Low-Sugar

Pescatarian

Comfort Food

Fish & Seafood

Dinner

Salmon

Shellfish

Soups & Stews

Seafood Chowder

calories

total_fat

saturated_fat

trans_fat

cholesterol

total_carbohydrate

dietary_fiber

sugars

protein

sodium

vitamin_d

calcium

iron

potassium

Butter

tablespoon

Yellow Onion

Celery

Leek

stalk

Garlic

clove

Yukon Gold Potato

Seafood Stock

Heavy Cream

Cream Cheese

ounce

Seafood Seasoning

teaspoon

Hot Smoked Salmon Fillet

Cooked Shrimp

Capers

Soy Sauce

Salt

to taste

Ground Black Pepper

Fresh Parsley

Sauté Aromatics: In a large pot, melt {@3:} over medium heat. Add {@0:}, {@2:}, and {@4:} and cook until soft, about 5 minutes. Stir in {@1:} and cook for another minute.

Sauté Aromatics: In a large pot, melt Butter (2 tablespoon) over medium heat. Add Yellow Onion (1 N/A) [diced], Celery (3 rib) [diced], and Leek (1 stalk) [diced] and cook until soft, about 5 minutes. Stir in Garlic (4 clove) [minced] and cook for another minute.

Sauté Aromatics: In a large pot, melt Butter (2 tablespoon) over medium heat. Add Yellow Onion (1), Celery (3 rib), and Leek (1 stalk) and cook until soft, about 5 minutes. Stir in Garlic (4 clove) and cook for another minute.

Build the Base: Add diced {@0:} and {@1:} to the pot. Bring to a boil, then reduce the heat and simmer for 15-20 minutes, until potatoes are tender.

Build the Base: Add diced Yukon Gold Potato (3 cup) [quartered] and Seafood Stock (2 1/2 cup) to the pot. Bring to a boil, then reduce the heat and simmer for 15-20 minutes, until potatoes are tender.

Build the Base: Add diced Yukon Gold Potato (3 cup) and Seafood Stock (2 1/2 cup) to the pot. Bring to a boil, then reduce the heat and simmer for 15-20 minutes, until potatoes are tender.

Add the Creamy Components: Stir in {@2:}, {@1:}, and {@0:}. Mix well until the cream cheese fully melts and the soup is creamy.

Add the Creamy Components: Stir in Heavy Cream (1 cup), Cream Cheese (4 ounce) [softened], and Seafood Seasoning (2 teaspoon). Mix well until the cream cheese fully melts and the soup is creamy.

Add the Creamy Components: Stir in Heavy Cream (1 cup), Cream Cheese (4 ounce), and Seafood Seasoning (2 teaspoon). Mix well until the cream cheese fully melts and the soup is creamy.

Incorporate Proteins: Gently fold in {@0:}, {@1:}, {@3:}, and {@2:}. Let the chowder simmer on low for another 5 minutes to heat through.

Incorporate Proteins: Gently fold in Hot Smoked Salmon Fillet (8 ounce), Cooked Shrimp (8 ounce), Capers (2 tablespoon), and Soy Sauce (1 teaspoon). Let the chowder simmer on low for another 5 minutes to heat through.

Adjust and Serve: Taste and adjust seasoning with {@2:} and {@0:}. Garnish with {@1:} or dill, and a little more smoked salmon, if desired. Serve warm with crusty bread or oyster crackers.

Adjust and Serve: Taste and adjust seasoning with Salt ( to taste) and Ground Black Pepper ( to taste). Garnish with Fresh Parsley ( to taste) or dill, and a little more smoked salmon, if desired. Serve warm with crusty bread or oyster crackers.

Adjust and Serve: Taste and adjust seasoning with Salt (to taste) and Ground Black Pepper (to taste). Garnish with Fresh Parsley (to taste) or dill, and a little more smoked salmon, if desired. Serve warm with crusty bread or oyster crackers.