Monday, December 20, 2010

Soup Weather

Rainy days translate to soup for me. This Adirondack Salmon Chowder is on tonight's menu. Third night of soup, and I might just keep going till this rain gives way to sunny skies. Rave reviews online, but I'll let you know after we give it a run tonight. Here's the recipe if you want to join us. 

Adirondack Salmon Chowder

2 cups chicken or vegetable broth
½ cup chopped onion
½ cup diced celery
2 cups diced carrots
1½-2 cups diced potatoes
2 Bay Leaves
1½-2 teaspoons garlic powder
1 tablespoon old bay seasoning
1 teaspoon parsley
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon dried dill weed
½ stick butter
1/3 cup flour
1 qt. (4 cups) milk
1 teaspoon cornstarch
6 slices bacon, cooked and diced (optional)
1 - 1 1/2 lbs frozen salmon (not thawed)
1 cup frozen corn
1 12 oz. pkg. cream cheese

To cook the salmon: Heat a heavy nonstick skillet over medium-high heat. Brush both sides of the fish with canola oil. Place fish in the heated pan (skin side up if the skin is still on). Cook uncovered 3-4 minutes or until browned. Turn the fish over, season with salt and pepper, and cover the skillet. Reduce th eheat to medium and cook 6 more minutes. Let salmon cool on a plate, then flake apart into bite sized pieces. Set aside.

Simmer chicken broth, onion, carrots, celery, potatoes, bay leaves and other seasonings for 15-20 minutes in a covered medium saucepan, until vegetables are soft.

Heat milk in microwave for 2 minutes. In a separate large-sized stockpot, melt butter then add flour and pepper. Cook together for a couple of minutes, then whisk in warmed milk. Stir and heat together on medium-high heat until the mixture starts to thicken slightly, being careful not to let the it boil. In a small bowl,  mix 1 tsp cornstarch with a little bit of water to create a slurry. Add to the pot and allow to thicken slightly.

Remove the bay leaves from the chicken broth and add the chicken broth and vegetables into the milk mixture.

Stir in corn, bacon, salmon, and cream cheese. Cook on medium, stirring frequently until heated through and cheese has completely melted. Taste and adjust seasonings as necessary.


Erika said...

Made a double batch of this for Christmas day. Served with awesome bread and a delicious salad. The chowder was a HUGE hit and requested to be put on the Christmas day menu from here on out. Thanks for sharing!

W. Ashley said...

That looks delish!

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