Nordic Salmon Chowder With Saffron

Name: Nordic Salmon Chowder With Saffron
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6 serving(s)
Ingredients: 2 garlic cloves; 1 leek; 1 tablespoon canola oil; 1 pinch salt; 1 1/2 tablespoons Old Bay Seasoning; 2 cups water; 1 1/4 cups low-fat whipping cream; 1/2 cup sour cream; 1 cup white wine; 1/2 teaspoon saffron thread, crumbled (or 1 packet powdered saffron); 1 teaspoon dried thyme; 1 teaspoon dried basil; 1 lb mixed seafood (scallops, shrimp, langoustines, calamari); 1 lb salmon fillet, chopped into a 2-inch dice

(1)

Recipe by Dr. Jenny

From Scandinavianfood.about.com. 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.

READY IN: 40mins

SERVES: 6

UNITS: US

INGREDIENTS

Nutrition

2

garlic cloves
1

leek
1

tablespoon canola oil
1

pinch salt
1 ¹⁄₂

tablespoons Old Bay Seasoning
2

cups water
1 ¹⁄₄

cups low-fat whipping cream
¹⁄₂

cup sour cream
1

cup white wine
¹⁄₂

teaspoon saffron thread, crumbled (or 1 packet powdered saffron)
1

teaspoon dried thyme
1

teaspoon dried basil
1

lb mixed seafood (scallops, shrimp, langoustines, calamari)
1

lb salmon fillet, chopped into a 2-inch dice

DIRECTIONS

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.
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.
Add the salmon and cook for an additional 10 minutes.
Serve warm, with homemade rye rolls and a salad.

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