Prep Time: Varies – we prep as we go
Cook Time: 1 Hour
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Out of all the soups I have created so far, this one is my favorite! I love them all, but there is just something about this chowder. It could be because seafood, especially crab legs, is my favorite. I also love making this chowder with salmon. Who knew that salmon made such a good soup (I did)?
When you hear the words salmon and soup together, it doesn’t exactly sound appealing. You’re likely getting carried away with your idea of a soup. If you love seafood, and if you love salmon, you’ll love this chowder. You can make it with any seafood, including crab, lobster, other fish, clams, squid, and more! I also love using a combination of seafood for this chowder recipe.
This recipe hits all the right notes, engaging hints of sour (lemon and dill), cream (cream cheese, to be exact), and seafood, without the seafood taking over the other flavors and aromas. You will also experience a slight kick. It’s not spicy hot, but it’s tempting the line. Although there’s no butter in this recipe, the taste still gives off an ever so slight buttery note, due to the cream cheese.
After you read through the recipe, be sure to stick around and read about its origin.
Ingredients
- Raw seafood of choice – I used salmon this time but will give instructions for all.
- 1 TBSP Paprika
- 1 TBSP ground mustard
- 1 TBSP garlic powder
- 1 TBSP black pepper
- 2 TSP dill weed
- 1 TBSP kosher salt
- 1 medium bell pepper
- 1 medium onion
- 1 medium cucumber
- 1 medium to large lemon or 2 small lemons
- 2 stocks of celery
- 8 oz cream cheese
- 6 cups water
Instructions
Take a portion of your raw seafood (25-50 percent) and place it in a large pot (I use a 5 Quart pot).
Cut a quarter of the onion and bell pepper, then add it to the pot. For salmon, I use one filet and dice the other filet up and add when it’s time.
Seafood is delicate and easy to overcook. On medium heat, cook each side of your chosen meat for 1-2 minutes. This is to draw out some oils and flavors from the meat and veggies for your stock.
After you have cooked both sides of your meat for 1-2 minutes on each side, add the 6 cups of water into your pot.
IF YOU’RE USING CRAB LEGS – steam a few, along with the pepper and onion slices, for the same amount of time. You can also skip right to adding the water and boiling those few crab legs. Steam or boil the rest in a separate pot, then add that meat toward the end, since it is already cooked. Shellfish tend to have a strong smell and taste. You only need a little bit for your stock.
Allow the water to come to a boil and continue to low boil while you cut up your fresh veggies and left out seafood (about 15 minutes).
After you’ve cut your veggies and remaining seafood, pour them into the pot.
After you’ve added your veggies and remaining meat, add all dry seasonings to the pot. Be sure to leave the lemon and cream cheese aside, we’re almost there!
Since you have added more raw meat and fresh veggies to your pot, allow to low boil for at least another 10 minutes. I use this time to prepare the cream cheese, cut the lemon to prep for squeezing, and clean up a bit.
Squeeze the lemon juice from your whole lemon, or two small lemons, into the pot.
I use a sieve to sift the seeds and pulp
Give a good stir and add the 8 oz of cream cheese to the pot.
Now, turn the heat down to medium/low, top with a lid and allow the cream cheese to melt (5-10 minutes). Stirring occasionally will help.
After the cream cheese is melted, allow to sit on a medium/low to low heat for an additional 10-15 minutes. This allows the flavors to synchronize.
That’s it; your seafood chowder is ready! Turn off the heat.
About This Recipe
Being that I have been born and raised here, in Florida, I felt it only proper to give my favorite soup a fancy name. Florida is the “sunshine state.” This chowder is also sunny, with hints of lemon, cream, and dill. This is how I came up with the name “Sunshine Seafood Chowder.” My main inspiration for creating this chowder was when I noticed the lack of salmon soup recipes. Although I favor salmon for this recipe, it goes perfect with ANY seafood, as I have previously stated. Creating this soup took thought and precision.
I usually have cream cheese in my refrigerator. In fact, I try to keep several 8oz packages on hand. Realizing how much I like using cream cheese as a cream base, I rounded up and ruled out seasonings that would go well with cream cheese and seafood. I did this until I found that sweet spot, aka the perfect flavor medley.
Figuring out what will work in a soup or stew doesn’t have to be complicated. Simplify the process. We know that the added water won’t influence the flavor. What will influence the flavor? The main ingredient base is the most important focus. What goes well with each meat? If you are making a creamy soup, are you adding cheese to the soup? If so, then using cream cheese as the cream base might be too much, unless it’s meant to be a cheesy soup. opt for heavy cream or a rue instead.
Brightening up almost any soup or stew will never go wrong (keywords – “almost any”). I love brightening up chicken noodle soup and seafood soups with apple cider vinegar or lemon juice. You can add as much as you’d like. I use 1 TBSP (tablespoon) per soup recipe (my soup recipes call for 6 cups of water). I also recalled trying a delicious sour soup from the Philippines and wanting my own sour soup, but a less sour and more evenly flavored. This is what drove me to use a lemon (which gives around 1-2 TBSP of lemon juice) and dill weed. I am so happy that I did!
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