Pike Market Smoked Salmon Chowder

 https://littlespicejar.com/smoked-salmon-chowder/

Ingredients

• 3 slices bacon, chopped
•  1 medium yellow onion, diced
•  2 stalks celery, diced
•  6 cloves garlic, minced
•  1 lb. potatoes, diced (Yukon gold or russet)
•  1 teaspoon fennel seeds
•  2 bay leaves
•  1 teaspoon dried basil
• 1 tsp smoked paprika
• 1 Tbs Old Bay or other seafood seasoning of choice
•  1 (15-ounce) can diced tomatoes, drained
• 1 bottle clam juice
•  2 cups stock (fish, shrimp, or chicken)
•  2 tablespoons EACH: tomato paste AND capers + 1 tablespoon brine
•  8 ounce cream cheese, softened to room temperature
•  8 ounces smoked salmon, roughly diced into small pieces
• Oyster crackers to serve

• Instructions

  1. SAUTE: Heat the bacon in a large soup pot or dutch oven over medium-high heat until crispy. Remove & drain all but 1 Tbs bacon grease.  Add the onions and celery and cook, stirring, until translucent and softened about 6-8minutes. Add the garlic, tomato paste, and the potatoes. Crush the fennel seeds between your fingers and add them in. Add the bay seasonings, diced tomatoes, 2 cups of stock, capers, and brine. Let the soup gain a rolling simmer, cover, and let cook for 8-15 minutes or until the potatoes cook all the way through. The timing may vary as this depends on how small you dice your potatoes. (I do this all in my instant pot & pressure cook x 20 minutes at this point, to get the potatoes nice & soft)
  2. CREAM CHEESE: When the potatoes are fork-tender, remove the lid, kick the heat up to medium and stir in the cream cheese. Allow the cream cheese to melt into the soup.
  3. SIMMER: Add the smoked salmon and let everything just heat through.  Serve w oyster crackers or crusty bread
  4.