Cooking Up a Hooley in The Kitchen: Salmon Chowder
By Katie Gagne
With the cooler weather upon, it is the perfect time for food that warms us up. This easy-to- make, satisfying chowder is a wonderful meal anytime or something just a little different to bring to a clambake or potluck.
Salmon Chowder
Makes approximately 4-6 servings
Ingredients
16 ounces fresh Salmon
4 cups diced Yukon Gold Potatoes
2 large peeled and diced large Sweet Potatoes
1 cup chopped Leeks – white and green parts
½ cup fresh chopped Lemon Thyme
½ cup chopped Chives.
2 cups Sweet Corn
1 tablespoon Olive Oil
1/3 cup AP Flour
1 ½ cup Heavy Cream
1 ½ cartons of Vegetable Stock
2 tablespoons Old Bay Seasoning
1 Tablespoon Black Pepper
1 teaspoon Nutmeg
Salt to taste
Coat a large skillet with the olive oil. sprinkle salmon with a small amount of salt and pepper. Cook salmon on medium heat for approximately 3-4 minutes each side until light pink and firm. Remove from heat and set aside.
In a large pot, add potatoes, sweet potatoes and vegetable stock with 1 tablespoon salt and Old Bay; boil potatoes until tender.
Add in leeks and corn. Continue cooking for 5-6 minutes, until leaks and corn cook through.
Add in flour and stir well. Allow to cook 2 more minutes on high heat.
Reduce heat to low so it simmers
Sit in heavy cream
Remove any skin from the salmon, roughly cut Salmon into bite-size pieces and stir into the soup
Add in thyme, chives, nutmeg, salt, and pepper
Simmer for 10-15 minutes on low.
Serve with Oyster Crackers or Crusty Bread
*Katie Gagne teaches English at Trinity High School in Garfield Heights. She is also the owner of her in-home bakery Sassy’s Sweets and Oh So Much More. You can contact her at (440) 773-4459 or at [email protected], or find her on Facebook at @sassyssweetsandmore.
