Smoked Salmon Corn Chowder

by on February 18, 2013

 

It’s Monday! How are you? Good? Good. Want to be better? Make this soup.

 

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Also, enter this giveaway! It’s for a book called Plate to Pixel: Digital Food Photography & Styling by Helene Dujardin (she runs the blog Tartelette!) And it is an ahhhh-mazing resource to add to your library. I feature this title, and many others, in the Be A Better Photographer section of the Resources tab.

 

If you want to learn more about food photography, this is the book for you! This giveaway is the third in my series of February giveaways to celebrate the launch of Life As A Strawberry’s new Resources Section. Instructions on how to enter are at the bottom of this post.

 

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You probably know about my love affair with smoked salmon by now. It’s just the best. Seriously. And putting it in soup makes it even better. Because soup? Also the best. This recipe really doesn’t even need any further explanation. Just….the best.

 

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Here’s how to enter the giveaway: 

Leave me a comment telling me about your favorite soup!

 

For extra entries: 

Like Life As A Strawberry on Facebook and leave a comment on this post telling me that you did.

Follow Life As A Strawberry on Twitter and leave a comment on this post telling me that you did.

 

THIS GIVEAWAY IS NOW CLOSED. 

 

 

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Smoked Salmon Corn Chowder

Serves 4

 

3 Tbsp. extra virgin olive oil
1/2 yellow onion, diced
2 cloves garlic, minced
salt and pepper to taste
3 Tbsp. all-purpose flour
3.5 cups chicken, turkey, or vegetable stock
3 red potatoes, diced
5 sprigs fresh thyme
2 bay leaves
4 sprigs fresh parsley
4 ounces smoked salmon,  plus extra for garnish
1 cup cooked corn kernels (about 2/3 of a 16oz. can or the kernels from two cobs of corn – I like to grill my corn first and then cut the kernels off to add to the soup)
1.5 cup milk (I use skim)
1 cup half-and-half
green onions, chopped, for garnish

 

1. In a large soup pot, heat oil over medium-high heat. Add onion, garlic, salt and pepper and cook until onion is translucent, about 3 minutes.

2. Add flour to pot and stir to incorporate all ingredients and form a roux. Cook 1 minute.

3. Add a few tablespoons of stock and stir until any lumps of flour are worked out. Add the rest of the stock and stir to combine.

4. Tie thyme, bay leaves, and parsley together with kitchen twine to form a bouquet garni. Add to the soup and stir.

5. Add chopped potatoes to soup and stir. Bring to a simmer, then cook 20-25 minutes until potatoes have cooked and stock has reduced.

6. Add milk and half-and-half to soup and stir. Return soup to a simmer and cook 10 minutes so that the milk has a chance to reduce.

7. Flake the smoked salmon into the soup, then add the corn kernels. Cook an additional 10-15 minutes until soup has reduced to the desired consistency. Remove bouquet garni before serving.

8. Ladle into bowls and garnish with extra smoked salmon and chopped green onions. Serve immediately.

 

 

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