Almost Pike Place Chowder: Smoked Salmon Chowder

Pike Place Chowder is THE place to have chowder when you are in Seattle.  I made girlichef's copycat version of the smoked salmon chowder.  It was good, but I omitted the garlic and added salt.  I also tried to lighten it up a bit by using less butter and 2% milk.  It still turned out great.

Smoked Salmon Chowder

     1 lb white or red potatoes

     1 lb smoked salmon

     5 tbsp butter, divided

     1 small onion, chopped

     2 stalks celery, chopped

     1/2 c flour

     3 tbsp tomato paste

     3 c water

     3 c milk

     4 oz cream cheese, diced

     6 tbsp capers, rinsed

     1 1/2 tsp rock salt

Cook potatoes in a pressure cooker at high pressure for 17 minutes.  Allow pressure to release naturally.  Remove skins from potatoes and cube.  Set aside.  Rinse smoked salmon pieces and pat dry.  Scrape off skin and dark meat (if desired) and discard.  Cube.  Set aside.  Heat 2 tbsp butter in a Dutch oven.  Saute onion and celery for 10 minutes.  Add remaining butter.  When melted, add in flour, and stir well.  Cook for a minute.  Combine tomato paste and water.  Gradually add to Dutch oven.  Add potatoes.  Bring to a boil and cook for 10 minutes.  Check potatoes to be sure they are not hard.  Add milk, cream cheese, capers, salmon and salt.  Heat gently until cream cheese has dissolved and soup is hot.  Do not allow to boil.

Pike Place Chowder is THE place to have chowder when you are in Seattle.  I made girlichef's copycat version of the smoked salmon chowder.  It was good, but I omitted the garlic and added salt.  I also tried to lighten it up a bit by using less butter and 2% milk.  It still turned out great.

Smoked Salmon Chowder

     1 lb white or red potatoes

     1 lb smoked salmon

     5 tbsp butter, divided

     1 small onion, chopped

     2 stalks celery, chopped

     1/2 c flour

     3 tbsp tomato paste

     3 c water

     3 c milk

     4 oz cream cheese, diced

     6 tbsp capers, rinsed

     1 1/2 tsp rock salt

Cook potatoes in a pressure cooker at high pressure for 17 minutes.  Allow pressure to release naturally.  Remove skins from potatoes and cube.  Set aside.  Rinse smoked salmon pieces and pat dry.  Scrape off skin and dark meat (if desired) and discard.  Cube.  Set aside.  Heat 2 tbsp butter in a Dutch oven.  Saute onion and celery for 10 minutes.  Add remaining butter.  When melted, add in flour, and stir well.  Cook for a minute.  Combine tomato paste and water.  Gradually add to Dutch oven.  Add potatoes.  Bring to a boil and cook for 10 minutes.  Check potatoes to be sure they are not hard.  Add milk, cream cheese, capers, salmon and salt.  Heat gently until cream cheese has dissolved and soup is hot.  Do not allow to boil.