We are making more easy recipes this week, easing us back into school routines. I know it’s warm for most of us to consider soup and want to hold on to summer as much as possible. Fresh corn are so good this time of year, I wanted to make one more recipe with sweet summer corn before we move on to fall produce. Plus I think fresh corn is a game changer in this recipe so I highly recommend you give it a try. AND its an easy one pot meal to easy back into school night chaos. Hope we can save you time this week!
Creamy Smoked Salmon Chowder is comfort food at its best, with the state of our world I feel comfort food is what we need right now. This meal is hearty, creamy with a ton of nutrient-packed veggies fresh corn, onion, celery, carrots, cauliflower and smoked salmon for protein and healthy dose of omega fats. It comes together in one pot and whole family will love it.
Ingredients You’ll Need
- Vegetables: we went the classic chowder combo of celery, onions, carrots, corn and replaced potatoes with lots of cauliflower to keep the carbs low. Potatoes are fabulous in this recipe, you can replace half the cauliflower with equal amounts of potatoes.
- Aromatics: garlic, thyme, black pepper are the key aromatics, simple but add a lot of flavor.
- Butter and Olive Oil: I like a combo of both, butter for its smooth buttery flavor, and olive oil to lighten it up and increase the smoking point. You can use only butter and make sure to add the veggies before the butter starts to brown.
- Smoked Salmon: Look for hot smoked salmon. This is not the kind of thinly sliced smoked salmon used on top of toasts, but its chunky, flaky thick piece of fish( I have the image below). You’ll need about 8 oz for 4 bowls.
- Milk: to make things creamy, I prefer almond or oat milk. Regular milk works really well. I’d avoid cream as it can make it very rich. To make it creamy I prefer blending part of the soup and leave the remaining soup chunky for contrasting textures.
Smoked Salmon Chowder
Ingredients
- 8-10 oz hot smoked salmon
- 1 small cauliflower** (1 lb florets and tender leaves) broken into small bite sized pieces
- 3-4 stalks celery chopped into small pieces
- 2 fresh corn shucked or 1 cup frozen kernels
- 1 large onion, chopped
- 3-4 cloves garlic, minced
- 3 medium carrots chopped into small dices
- 1 tsp dried thyme
- ½ cup white wine (Pinot Grigio, Chardonnay, S.Blanc) optional
- sea salt and black pepper as needed
- 3 cups reduced sodium veg/chicken/clam broth
- 2 cups milk of your choice plant or regular
- chives for garnish
- 1 tablespoon unsalted butter
- 1-2 tbsp olive oil
- 2 tbsp all purpose flour to thicken
Instructions
- In a large Dutch oven or heavy pot, melt butter and olive oil over medium heat. Add the chopped onion, carrots, celery, garlic, ½ teaspoon salt and sauté until the vegetables start to soften, about 5-7 minutes.
- Sprinkle a.p flour evenly over vegetables and cook, stirring often, for 1 minute. Pour in the wine to deglaze the pot, scraping off the bottom if needed. Bring the wine to a bubble to burn off the alcohol about 3 minutes.
- Add the thyme, broth, cauliflower, bring the pot to a boil, then drop the heat to simmer, cover and cook for 15-18 minutes. If you're adding potatoes cook for another 5 minutes until the potatoes are cooked through.
- Remove the lid from pot and transfer the 1 cup vegetables and about 1 cup of the soup to a blender and blend until smooth.
- Transfer puree back to the pot. Add the milk, corn, and smoked salmon and cook for about 5 minutes.
- Taste and season as necessary. Ladle into bowls and serve garnished with freshly ground pepper, chopped chives and a few salmon flakes. enjoy!
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