Archive for March 29th, 2009

Sometimes it is necessary to veer off of the serious path that we pursue in our everyday lives and settle on a subject that we all find comfort in: food. The following is what we are having today in Shangri-La for dinner. It is always a family favorite.

Salmon and Corn Chowder

1 lb. boned, skinless salmon fillet
4 cups corn kernels
6 cups liquid (3 cups chicken broth and 3 cups water, or 6 cups salmon
or fish stock)
6 thick slices of bacon
2 Tbs. butter
1 cup chopped leeks
1 cup chopped celery
1/2 cup finely diced red peppers
1 lb. peeled potatoes, cut into 1/2 inch dice
1/2 – 1 cup heavy cream
salt and freshly ground pepper
chopped chives (optional)

Remove any pin bones from the salmon and cut the fillet into 4 equal
pieces. In a food processor or blender, purée 1 cup of corn kernels and set

Pour the 6 cups of liquid into a wide sauté pan and bring to a boil.
Drop in the salmon pieces, reduce the heat to just under a simmer, and
poach the salmon for 8 minutes. Remove the salmon to a plate to cool,
and reserve the poaching liquid.

In a soup pot, brown the bacon. Remove the bacon to brown paper to
drain, and discard all but 1 tablespoon of the bacon fat in the pot.
Break the bacon into small pieces and return one-quarter of it to the
pot. Add the butter to the pot and let it melt. Add the leeks and
celery, and cook for 2-3 minutes. Add the red peppers, potatoes, the
remaining 3 cups of corn kernels, the puréed corn, and reserved
poaching liquid, and stir. Bring the mixture to a boil, reduce heat,
and simmer, partially covered, for 15-20 minutes, or until the potatoes
are tender.

Flake the salmon into 1-inch pieces. (You will have about three cups.)
Add the salmon to the pot, along with the amount of heavy cream you
prefer. Heat gently and season with salt and freshly ground pepper.
Sprinkle with chopped fresh chives, if you like.

Serve 6-8

Author’s note:
– If you prefer to omit heavy cream, purée 2 of the 4 cups of corn
rather than 1 cup as above. The additional purée will thicken the soup.
– Omit bacon.

Victory Garden Fish and Vegetable Cookbook
Marian Morash
(page 74)

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