DEVOUR THE COMPETITION
PHILADELPHIA EAGLES GAMEDAY MAGAZINE 15
Chef Tim Lopez is the first cook for FLIK Hospitality and the
host of the Feeding the Birds podcast, presented by Amoroso’s,
an Official Eagles Entertainment podcast.
SEATTLE SEAHAWKS – SMOKED SALMON CHOWDER
Devour the Competition is an initiative created by the Flik Hospitality staff to help
the players prepare for the game through delicious food. The chefs prepare a meal
during the week of the game that is inspired by the Eagles’ opponent.
To get ready for today’s game against the Seattle Seahawks, the chefs crafted
smoked salmon chowder. This recipe is similar to the chowder served at the Pike
Place Fish Market in Seattle. The Pike Place Fish Market was founded in 1930, but
transformed when it nearly went bankrupt in 1986. Among the changes instituted
to ignite the business was the now-famous tradition of tossing the fish that a
customer orders across the market. Today, 10,000 people visit what is now one of
the iconic tourist destinations in Seattle daily.
1/8 teaspoon fennel seeds, crushed
1/2 teaspoon paprika
2 1/2 tablespoons tomato paste
2 tablespoons capers, drained
3 cups chicken broth
2 cups seafood broth or shrimp broth
5 ounces cream cheese, cubed
3/4 pound salmon that has been hot-smoked,
flaked into small pieces
1 cup heavy cream
1 teaspoon lemon juice
1/4 teaspoon hot sauce
1 teaspoon black pepper
1/2 teaspoon salt
In a large pot, melt the butter and cook for 1 minute until slightly golden
brown. Then add the onion and celery. Cook until the vegetables begin to
soften, about 5 minutes.
Add the garlic and cook for 30 seconds. Add the diced potatoes, 2 teaspoons
of the dill, all of the thyme, paprika, fennel seeds, tomato paste, and capers,
and stir to combine.
Pour in the chicken and seafood broths and raise the heat to medium-high.
When the mixture comes to a boil, cover and lower the heat to medium,
then let simmer until the potatoes are fork-tender but not falling apart,
about 10-12 minutes.
Add the cream cheese and stir until it melts into the soup. Add the salmon,
cream, lemon juice, and hot sauce, and heat the chowder on low. Don’t let
the chowder come to a boil after adding the cream!
Gently stir so as not to break up the salmon too much. Once heated to a
slight simmer, taste and use salt and pepper, as needed. Add more hot
sauce, if you like it spicier. You may not need any salt, depending on the
saltiness of your capers and smoked salmon.
Add 1 teaspoon chopped fresh dill atop the chowder at the end for garnish,
if you like. Serve with thick slices of crusty sourdough bread.