Nordic Salmon Chowder With Saffron

1. 1

   Very finely dice the garlic and both the white and the green parts of the leek, then saute 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.

2. 2

   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.

3. 3

   Add the salmon and cook for an additional 10 minutes.

4. 4

   Serve warm, with homemade rye rolls and a salad.

* Per serving · 4 servings · Values may vary.