Recipe by Chef Heidi Fink
West Coast Salmon Chowder
- Prep time 25 mins
- Cook time 30 mins
- Ready in 55 mins
- Yield Serves 6 to 8
A deliciou summer soup, this chowder makes the most of our local west coast salmon and farm fresh vegetables. One of my all-time favourite soups!
Ingredients
Directions
- Heat a large soup pot over medium-high heat. Add butter and melt, then add the onions. Sauté until onions are limp and translucent, but not browned.
- Add the leek and the celery. Sauté for a few minutesm until softened.
- Add the minced smoked salmon and stir for 30 seconds.
- Add the stock or water, the potatoes, the salt and pepper. TIP: Russet potatoes are key to the creamy texture of this gluten-free soup.
- Bring to a boil, reduce heat and let simmer, covered, for 12 to 15 minutes, until potatoes are softened.
- Add corn kernels and simmer for 2 minutes.
- Transfer 2 cups of the soup to a blender. Cut the cream cheese into large cubes and add this to the blender. Blend until creamy and smooth. TIP: you can also put these ingredients into a 4-cup canister and blend with an immersion blender.
- Return pureed mixture to soup pot.
- Add the fresh salmon pieces and simmer gently for about 5 minutes. Use a large wooden spoon to stir everything together. As you do so, the salmon will break up into small and large chunks. TIP: Stir less time for bigger pieces, and stir longer to get smaller pieces of salmon.
- Stir in the herbs, if using. Let everything cook together until blended, about 3 minutes more. Taste for salt and serve.
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