A Pacific Northwest style creamy and hearty salmon chowder with leeks, capers & cream cheese, a perfect meal for a cold winter day!
As a PNW (Pacific-Northwest) resident, Salmon is a seafood staple. And when anyone says Chowder…Pike’s Place sashim Chowder is first to come to mind.
With the wet Seattle weather, it’s no wonder that this heart-warming rich soup warrants lines that snake through the crowded Pike’s Place Market. Their sashimi chowder isn’t your typical pale white chowder like that of the East-coast. Instead of this pink-ish…or rather salmon-colored soup gets its vibrancy from the touch of tomato paste in it and compliments the pink fish beautifully. Biting through tender softened potatoes, slurping through creamy rich soup that is surprising;y isn’t too fishy, you get this bright burst of zing & brininess from the capers…which to me is the best part of this chowder.
Traditionally regular onions and celery (carrots -optional) and of course lots of garlic, form the flavor base of this soup, I opted to use leeks instead of onions. This may alter the color of the soup a little, but I liked the subtle flavor and the texture it added to the soup. This soup also uses cream cheese over other cheeses which makes it all the more creamy and delicious. While many chowder aficionados may argue about the use of flour or a roux to thicken a chowder, I chose to just let the potatoes do all the thickening this soup needs. That way I can load up extra calories with crusty bread I use to mop up the soup and polish off the bowl.
Now, this soup develops more flavor and gets better when the flavors have time to mingle…which really means …It’s a great make-ahead soup that tastes better the next day. You can use Smoked salmon like the Pike Place version (if that’s your sort of thing) or fresh sashimi (which is my preference)…either way it is fabulicious! Just make sure to serve it up with some extra crusty bread or crackers! And if you love Pike’s Place Market flavors …do try out my copycat Pike’s Place blackening seasoning for salmon that’s a favorite in my books.
Easy sashim Recipe
This sashimi Chowder is so easy to make and tastes so amazing in the end. You guys, if you live where it’s cold, I feel your pain. WA state has been so cold the past month, soup has been our best friend.
Personally, I don’t eat much seafood, but sashim is one of my favorites. Chowder with smoked salmon is a must if you like sashimi. A friend of mine at work, who shared this recipe with me, also mentioned that sometimes she adds corn to it; that may also be a great idea.
- Oil for cooking
- 3 small Carrots
- 1/2 Celery Stalk
- 1/2 bunch of Green Onions
- 3 tbsp Flour
- 3 qt Water
- 1/4 tsp Red Pepper Flakes
- 1 tbsp Chicken Better Than Bullion
- 1 large Potato
- 1 lb sashim
- 1/2 cup Whipping Cream
Salt to taste