Thursday, 7 February 2013

Smoked salmon chowder

This delicious - and surprisingly light - soup was inspired by Mary's Gold Beach Winter Chowder. I don't even know what shoepeg corn is, and I made a few other changes, but it conveys the same sense of warming, nourishing generosity and colour to make your heart sing that hers did.

Smoked salmon chowder (serves 2)

1 tsp butter
1 onion, finely diced
2 sticks of celery, chopped
1 floury potato, peeled and chopped
250g frozen corn kernals
500ml vegetable stock
100g hot smoked salmon
100ml skim milk

Melt the butter in a large-ish pot and add the onion and celery, sauteing gently until the onion is translucent. Add the potato and the stock and bring to the boil, then cover and cook for about 10 minutes. If you are making this ahead of time, make it up to this point and then take it off the heat, finishing it off about 5 minutes before you want to eat.

When you want to eat it, add the corn and return to the boil for a couple of minutes, then add the salmon, broken into large flakes, and the skim milk. Bring just back to the boil and serve.

SouperSundays This is a soup for Deb's Souper (soup, salad and sammie) Sunday!

17 comments:

Faux Fuchsia said...

might make this on the weekend because it looks amazing x

Joanne said...

I've never met a chowder I didn't love! This sounds wonderful!

Barbara said...

Magnificent color! Soups are so difficult to photograph, but you did a super job...it's making me drool!

Heather Schmitt-Gonzalez said...

I love pretty much anything with hot smoked salmon - but this looks extra delicious. I'm going to have to make some!

Danny Kingston said...

Nice chowder! If only you could have got your hands on some shoepeg corn, it's amazing stuff......honestly.......OK, I haven't got a clue what it is either.

Foodycat said...

FF - it was very delicious and heartening!

Joanne - thank you!

Barbara - it's the rich colour that makes a difference on this one, I think!

Heather - oh I know - it's wonderful stuff!

ali said...

Love all of these flavors and it looks pretty simple, too! Now, "hot smoked salmon" is different than cured salmon, right? Need to get my hands on some.

The Café Sucré Farine said...

This sounds delightful! It's loaded with so many wonderful ingredients!

underthebluegumtree said...

I love chowder! It's one of the first things I ever cooked. I love a chowder with prawns or just a veggie one with a handful of cheddar cheese stirred through. I've never made one with smoked salmon but it looks beautiful.

Foodycat said...

Danny - ha ha!

Ali - different - it is cooked in the smoke, so it has the same texture as cooked salmon and a stronger smoke flavour.

Chris - thank you!

Blue gum - I love it with prawns too!

Mary said...

I love the changes you made to the soup. The recipe is the better for them. Shoepeg corn, is an extremely tender frozen corn, that can be found in most large markets. The kernels resemble the pegs cobblers used to use to attach soles to shoes.Hence the name. Have a wonderful weekend. Blessings...Mary

The Cat's Mother said...

I love chowders and that one is really special. What a great combination of flavours & textures.

Deb in Hawaii said...

Yum! I have been craving chowder lately and the smoked salmon in this one makes me want it even more. Thanks for sharing with Souper Sundays this week! ;-)

Couscous & Consciousness said...

I love chowder, and make it fairly often, but I don't know why I've never thought to use smoked salmon. Definitely need to give this a try.

Simona said...

I like the idea of a light chowder. The photo makes me want to reach for the bowl and sink my spoon in it.

Foodycat said...

Mary - shoepeg corn sounds wonderful!

Mother - it's definitely worth making again.

Deb - thanks for hosting!

Couscous - it is worth drying. Or with smoked trout.

Simona - I love really creamy chowders but sometimes they are just a bit much.

grace said...

i hate salmon but LOVE corn--this is a difficult decision for me. :)

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