Name: Smoked salmon chowder
Ingredients: olive oil; 3 tablespoons butter; 1 medium yellow onion, diced; 2 stalks celery, diced; 6 cloves garlic, minced; ¼ teaspoon fennel seeds; 2 bay leaves; ½ teaspoon dried basil; 4 teaspoons low sodium Old Bay seasoning; 2 ½ -3 ½ cups stock (fish, shrimp, or chicken); 1 (15 ounce) can diced tomatoes; 2 tbsp tomato paste; 2 tbsp capers + 1 tablespoon brine; 1lb. potatoes, diced (Yukon gold or russet); 4 oz. shrimp (chopped or use salad shrimp); hot smoked salmon, roughly diced into pieces; 4 ounce cream cheese; 1 cup heavy cream

Recipe

In a large pot, add the oil and butter and cook the onion and celery until it becomes translucent.
Then add the garlic and herbs and spices to wake them up a bit.
When it’s smelling like everything is warmed up add the stock, diced tomatoes, tomato paste, and capers and brine. Stir to incorporate.
Then add the potatoes, shrimp and salmon and cook on med-low simmering for an hour or so.
When the potatoes soften and their edges round off it’s ready.
Before serving stir in the 4 ounces of cream cheese and 1 cup of heavy cream until fully incorporated and heated.