Summer in Seattle Salmon Chowder

For the longest of time, I would create a new recipe a few times a week, cooking from what's in my head and never write it down, some I never made twice. Creating this website is a blessing in a way to push me to write the recipes down to share. I made this chowder for a playdate lunch at our house with Megan, mom from our son's school, I wanted something my family could have for dinner and without me having to make something else, I can't live without having vegetables in every meal so, I always try to include it in all our meals even if it's a one pot meal.

Food to me, is not just about filling up our bellies, but most importantly, it should be about helping our bodies keeping a strong healthy immune system and also about a satisfying ritual of appreciating flavors and the love and respect for food. I love to always include some kind of a prayer while cooking through positive thoughts.


Let me know if you need some help with this recipe, drop and email and I'll get back to you!

Happy cooking! xoxo





Ingredients


2 garlic cloves minced or smashed whichever you prefer, minced will give a stronger garlicky flavor

1 Sweet onion/Spanish or red - diced small

3 Sticks celery - diced

5-6 small red potatoes - large dice (you may use more potatoes if you love potatoes)

1 bunch parsley chopped or any herbs you prefer, this time I had fresh Italian parsley

1 tsp dried dill or 1 Tbs fresh dill

2 Sprigs lemon thyme or thyme

1-2 Cups vegetable medley/ I had carrots, cauliflower and broccoli

1 Cup frozen corn or 1/2 Cup grilled frozen corn and 1/2 Cup sweet corn (I always use organic) If you can find fresh organic corn even better. You can use the cob for flavor while cooking the soup. 1 lb Sock eye salmon filet - cut into small pieces 4 oz Sock eye smoked salmon/hot smoked salmon

3 - 4 Cups Chicken stock/vegetable stock/fish stock

1 Cup White wine or water

1 Cup heavy cream

1/2 Cup half & half 

Olive oil and Butter


Method


  • On a medium low heat warm a Dutch Oven or any large heavy pot.

  • Once hot add olive oil and butter, add diced onion and celery, saute until onions are soft a little caramelized/brown on the edges.

  • Add potatoes and season (always season as you go), add stock and white wine if using, if not add water. Add half of the corn.

  • Add dried herbs if using or dill, let it simmer until potatoes are soft, once potatoes are cooked, puree some in blender, the starch of potatoes will thicken the soup.

  • Transfer pureed soup mix back into pot, add thyme, fresh salmon, smoked salmon, vegetables and the other half of the corn, lastly add the dairy. 

  • Season with some good quality salt and pepper, let it cook for about 3 minutes. 

  • Check if you have the consistency that you like, if not, add more cream/milk or mix some flour with soft butter and add to soup. If it's too thick add more stock.

  • Adjust the consistency to your liking, taste and season accordingly.

  • Add some of the chopped parsley.

  • Serve soup with some parsley, drizzled with some extra virgin olive oil. Also with some toasted good bread rubbed with garlic and spread with some butter. Irish butter is a must!


*I love the flavor, smell and taste of truffle. Truffle salt is great, good quality truffle oil although many chefs don't like them, I love truffles so it doesn't bother me, or if you have fresh truffle, shave some at the before serving or into soup. 


*Be adventurous with different flavors, herbs, spices in cooking, this recipe is basic, you could add other type of seafood here, some fresh tomatoes and it will become another level of chowder, or add cajun spice, curry powder or turmeric. Make it your own.


*I'm not a big fan of thick heavy chowders like the ones in a lot of restaurants or the very traditional ones, so I opt off flour, the feeling of heaviness in my stomach from thick heavy chowders is not my thing. To thicken mine a little, I add cooked soup into blender and puree it, and added cream and some half and half. 

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