Finnish Salmon & Shrimp Chowder (Lohikeitto)

A comforting, nutritious dish that's a cinch to prepare

Cook Time30

Keyword: Convalescent/Comfort Food, Dairy-Free (or can be), Fish & Seafood, Gluten-Free (or can be), Low-Carb or Keto, Quick & Easy, Soups & Stews

Servings: servings

Calories: 426kcal

1 tbsp olive oil
2 medium leeks cut into 1-inch lengths and washed in a large bowl of water to rinse out any soil residue
1 stalk celery finely chopped
1 medium carrot finely cubed
10 oz firm-cooking potatoes cut into ½-inch cubes; I typically use Yukon Gold potatoes
¾ tsp salt
½ tsp white pepper
4 cups chicken bone broth or fish stock, if you can find it
1 lb fresh salmon filet remove the skin and cut the fish into 1-inch cubes
8 oz raw shrimp (can be frozen) peeled (if you don't eat shrimp, increase salmon to 1½ lbs)
¾ cup heavy cream alternatively, you can use cashew cream; it's easy to make from scratch
1-2 tbsp potato starch to thicken the broth; use more or less, depending on how thick you like it
a squeeze of fresh lemon juice
1 tbsp Thai or Vietnamese fish sauce optional, but a great way to enhance the flavor of the soup if you're using chicken broth; my favorite brand is Red Boat
1 tbsp whole grain mustard
½ cup fresh dill chopped; reserve a few larger fronds for garnish

In a large pot over medium-high heat, warm the olive oil. Add the leeks, celery, carrot, potatoes, salt, and pepper and cook, stirring constantly, until the leeks begin to soften (about 5-6 minutes).
Add the chicken bone broth (or fish stock, whichever using) and bring to a boil. Cover and reduce heat to medium-low. Simmer for 12-15 minutes, until the potatoes and carrots are soft (pierce with a fork to test for doneness).
Pour the cream into a small bowl and stir in the potato starch; mix until smooth. (If using cashew cream there's no need to add thickener as cashew cream thickens naturally when it is cooked.) Stir into the soup.
Stir in the mustard, add the cubed salmon and shrimp, and bring back to a simmer. Cook until the salmon and shrimp are done, around 2 minutes. Gently stir in the chopped dill.
Season to taste with lemon juice, salt, pepper, and fish sauce (if using).
Divide the soup among bowls. Garnish with reserved dill fronds and serve immediately. In a tightly sealed container, this keeps for 3-4 days in the fridge.