Nordic Salmon Chowder With Saffron

READY IN: 40mins
Recipe by Dr. Jenny

From According to the recipe description, use powdered saffron or crumble dried saffron threads between your fingers or in a mortar and pestle before adding to the soup.

Top Review by Debbie R.

I absolutely loved this soup, but DH hated it. (If you use sea scallops, be sure to quarter them; I only halved them, and I wonder if he ran into one that wasn't completely done. I'm not sure.) The mixture of seafoods was very tasty, as was the seasoning. I wish I'd used a slightly drier white wine. However, this was still delicious! ZWT9

Ingredients Nutrition


  1. Very finely dice the garlic and both the white and the green parts of the leek, then sauté over medium heat in the bottom of a soup pot with a pinch of salt until the leeks begin to soften, about 10 minutes. Sprinkle with Old Bay Seafood Seasoning.
  2. Stir in the water, the light whipping cream, the sour cream, the white wine, the saffron, the thyme, and the basil. Bring to a low boil, then add the mixed shellfish. Reduce heat to a steady simmer and cook, uncovered, for 10 minutes.
  3. Add the salmon and cook for an additional 10 minutes.
  4. Serve warm, with homemade rye rolls and a salad.

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