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.
This is a soup for Deb's Souper (soup, salad and sammie) Sunday!
17 comments:
might make this on the weekend because it looks amazing x
I've never met a chowder I didn't love! This sounds wonderful!
Magnificent color! Soups are so difficult to photograph, but you did a super job...it's making me drool!
I love pretty much anything with hot smoked salmon - but this looks extra delicious. I'm going to have to make some!
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.
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!
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.
This sounds delightful! It's loaded with so many wonderful ingredients!
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.
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!
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
I love chowders and that one is really special. What a great combination of flavours & textures.
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! ;-)
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.
I like the idea of a light chowder. The photo makes me want to reach for the bowl and sink my spoon in it.
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.
i hate salmon but LOVE corn--this is a difficult decision for me. :)
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