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.
Simple Salmon and Corn Chowder
- Total Time: 45 minutes
- Yield: 4 servings 1x
Description
This hearty salmon and corn chowder combines the richness of buttermilk with tender salmon chunks and fresh dill, perfect for warming up on a cold night.
Ingredients
- 2 leeks, white part only, thinly sliced
- 3 ribs of celery, sliced
- 3 Yukon Gold potatoes, peeled and chopped
- 4 cups water, chicken, or fish broth
- 2 cups buttermilk (optional)
- Salt to taste
- Pepper to taste
- 3 tablespoons fresh chopped dill
- 2 ears of corn, kernels removed
- 1 pound salmon, skin removed and cut into chunks
Instructions
- Wash the leeks thoroughly.
- Cut off the roots at the bottom, then slice them thinly on the bias. Only use the white part.
- Slice the celery.
- Peel and chop the potatoes.
- Set the vegetables aside.
- If you’re using bacon, chop it into small pieces.
- Heat a large soup pot on the stove and drop the bacon ( or olive oil or butter) in.
- Cook the bacon down until it starts to brown, then add in the chopped vegetables.
- If you are not using bacon, melt the butter, or heat the olive oil.
- When they’re good and hot add in your vegetables.
- Stir things around and cook them down until the celery and the leeks have softened.
- When they’re nice and soft and translucent add in 4 cups of either chicken broth, fish broth, or water.
- 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.
- Meanwhile, cut the kernels off the corn.
- Set them aside.
- Take the salmon and remove the skin. Cut it into bite size pieces. Set aside.
- When the potatoes are nice and soft, puree the soup using an immersion blender or some other device
- 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.
- Here is the parting of the ways. If you want your soup to be vegan ignore the next step.
- Add in 2 cups of buttermilk.
- Mix everything together.
- When the buttermilk is thoroughly incorporated add in the corn kernels.
- Stir them around so that they cook through.
- Add in 3 Tbs of chopped fresh dill.
- 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.
- However if you’re using salmon there’s one more step.
- Add in the salmon.
- Stir the salmon around until it cooks through. This takes just a few minutes.
- When it’s done. serve it up.
Notes
For a richer flavor, use fish broth instead of water. The buttermilk adds a tangy richness, but can be omitted for a lighter soup. Serve with warm buttermilk biscuits for a complete meal. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6
- Sodium: 800
- Fat: 10
- Carbohydrates: 40
- Fiber: 5
- Protein: 30
- Cholesterol: 60
Frequently Asked Questions
Can I substitute the buttermilk in the chowder?
Yes, you can use a non-dairy milk alternative or plain yogurt as a substitute for buttermilk, but it may alter the flavor slightly.
What type of salmon works best for this chowder?
Fresh or frozen skinless salmon fillets work best for this recipe, as they will cook quickly and integrate well into the chowder.
How do I achieve the right consistency for the chowder?
Using an immersion blender or food processor after cooking will help you achieve a thick, creamy consistency, so blend to your preferred texture.
This sounds really good, but I was wondering what you do with the salmon skin?