Nordic Salmon Chowder With Saffron

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From scandinavianfood.about.com. according to the recipe description, use powdered saffron or crumble dried saffron threads between your fingers or in a mortar and pestle before adding to the soup.

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Steps

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Very finely dice the garlic and both the white and the green parts of the leek , then saut over medium heat in the bottom of a soup pot with a pinch of salt until the leeks begin to soften , about 10 minutes.

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Sprinkle with old bay seafood seasoning.

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Stir in the water , the light whipping cream , the sour cream , the white wine , the saffron , the thyme , and the basil.

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Bring to a low boil , then add the mixed shellfish.

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Reduce heat to a steady simmer and cook , uncovered , for 10 minutes.

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Add the salmon and cook for an additional 10 minutes.

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Serve warm , with homemade rye rolls and a salad.

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Ingredients

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garlic cloves, leek, canola oil, salt, old bay seasoning, water, low-fat whipping cream, sour cream, white wine, saffron thread, dried thyme, dried basil, seafood, salmon fillet