Simple Salmon and Corn Chowder

A hearty soup is a great way to warm up. Enjoy this chowder made with salmon and buttermilk and try serving it with warm buttermilk biscuits.
By Kathy Gori

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Nothing this time of year is better on a cold night than hot soup! Chowders, usually feature clams, crab, lobster, some sort of seafood, but in fact they can be made absolutely vegan or absolutely not vegan. The basis is always a simple thick vegetable base to which any number of things including fish and dairy products can be added or not. All you need is an immersion blender, a food processor or some other sort of pureeing device and you’re good to go. It’s that easy! Try this version with buttermilk and salmon.

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Simple Salmon and Corn Chowder
 
A hearty soup is a great way to warm up. Enjoy this chowder made with salmon and buttermilk and try serving it with warm buttermilk biscuits.
Author:
Recipe Type: Main
Ingredients
  • 2 leeks
  • 3 ribs of celery
  • 3 yukon gold potatoes
  • 4 cups of water, chicken, or fish broth
  • 2 cups buttermilk (or not, this is optional)
  • salt to taste
  • pepper to taste
  • 3 tablespoons fresh chopped dill
  • 2 ears of fresh corn or frozen corn
  • 1 lb of fresh salmon
  • 2 strips of bacon or 2 Tbs olive oil, or butter
Instructions
  1. Wash the leeks thoroughly.
  2. Cut off the roots at the bottom, then slice them thinly on the bias. Only use the white part.
  3. Slice the celery.
  4. Peel and chop the potatoes.
  5. Set the vegetables aside.
  6. If you're using bacon, chop it into small pieces.
  7. Heat a large soup pot on the stove and drop the bacon ( or olive oil or butter) in.
  8. Cook the bacon down until it starts to brown, then add in the chopped vegetables.
  9. If you are not using bacon, melt the butter, or heat the olive oil.
  10. When they're good and hot add in your vegetables.
  11. Stir things around and cook them down until the celery and the leeks have softened.
  12. When they're nice and soft and translucent add in 4 cups of either chicken broth, fish broth, or water.
  13. Bring the soup to a boil then turn everything down to simmer. Put a lid on the pot and cook it gently for about 20 minutes or so.
  14. Meanwhile, cut the kernels off the corn.
  15. Set them aside.
  16. Take the salmon and remove the skin. Cut it into bite size pieces. Set aside.
  17. When the potatoes are nice and soft, puree the soup using an immersion blender or some other device
  18. You want your soup to be nice and thick, if you need to thin it a bit just add a tad more water or broth.
  19. Here is the parting of the ways. If you want your soup to be vegan ignore the next step.
  20. Add in 2 cups of buttermilk.
  21. Mix everything together.
  22. When the buttermilk is thoroughly incorporated add in the corn kernels.
  23. Stir them around so that they cook through.
  24. Add in 3 Tbs of chopped fresh dill.
  25. If you still want a vegan chowder you can stop here, or add in some sauteed fresh mushooms and be done with it. Delicious totally vegan gluten-free soup with no artificial thickeners.
  26. However if you're using salmon there's one more step.
  27. Add in the salmon.
  28. Stir the salmon around until it cooks through. This takes just a few minutes.
  29. When it's done. serve it up.

 

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Kathy Gori

Kathy Gori has a passion for Indian cooking. She brings 20 years of cooking experience and a natural flair for communicating her culinary adventures to her blog The Colors of Indian Cooking "A Hollywood Screenwriter, A Bollywood Kitchen". Food writer, commercial and cartoon voice actor (Rosemary the telephone Operator in Hong Kong Phooey among others) and screenwriter (Chaos Theory starring Ryan Reynolds) Kathy is also a Clio award-winner. She and her screenwriting-partner husband Alan live with their Siberian Husky Patsy in Sonoma, California.

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