Winter is a great time for soup, hot, comforting, filling, excellent as leftovers. But we may have been overdoing it a bit. There have been weeks when we have eaten soup for dinner most nights. I can't help it. It's so easy! I recently purchased a crockpot. A NICE crockpot. I knew myself and I know that if I didn't get one with a few bells and whistles, I would have never used it. It has been amazing. I love putting together all of the ingredients after breakfast and leave it alone, simmering our soup all day while the house fills with the yummy fragrance of our dinner.
This recipe did not use the crockpot because it was not needed. This recipe is fast and easy, it will sure to be become a weeknight staple. This recipe serves 4.
Salmon and Corn Chowder
3 tbsp olive oil
2 stalks celery cut into 1/2 in slices
1/2 lb unpeeled red potatoes, cut into 1 inch cubes
salt and fresh ground pepper
1 bunch green onion chopped
2 ears of corn off the cob, pan roasted for a few minutes
3-4 c chicken or fish stock
1c heavy cream
pinch of cayenne
2 lbs salmon, skinned
grated zest and juice of a lemon
bunch of dill, minced
Heat the olive oil in a large dutch oven over medium heat. Saute the celery for 3-4 minutes. Add the potatoes, salt and pepper and cook for 5 minutes, stirring occasionally. Add the corn, green onion and 2 cups of the stock. Bring to a boil, cover then reduce the heat and simmer for about 15 minutes. Add the cream and cayenne and simmer for 5-10 minutes, until potatoes are tender. Add the salmon and lemon zest, making sure that the liquid covers the salmon. Simmer for 5 minutes or until the salmon is cooked through, adding extra stock if needed. Remove from heat and the lemon juice and taste to adjust seasonings. Top with the dill.