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
Units
Scale
- 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