Salmon Chowder
Recipe compliments of Lisa Ramirez, Assistant Farm Manager 2012 season.
Ingredients:
Directions:
In a large saucepan over medium heat, melt 2 Tbs. butter with 1 Tbs. olive oil. Add the scallions and garlic and sauté until translucent, about 3 minutes. Add bay leaf, red-pepper flakes and then the stock, increase the heat to high and bring to a boil. Reduce the heat to a simmer and add the potatoes. Cover partially and cook until the potatoes are tender, about 15 minutes.
In a blender, combine 1 cup of soup liquid with potato chunks and puree until smooth. Blended potatoes create "cream" affect without the dairy. Stir potato mixture back into the chowder. Add the salmon, red peppers, carrots and corn cobs and simmer, gently stirring occasionally, until salmon is just cooked through and begins to break up as you stir and the corn is tender-crisp, about 5 to 8 minutes. Stir in lemon juice and salt and pepper to taste. Discard bay leaf before serving.
Ladle the chowder into warmed soup bowls, garnish with chopped scallion and serve immediately. Serves 4.
Ingredients:
- 1 lb. salmon fillets, skin and pin bones removed
- 2 Tbs. unsalted butter
- 1 Tbs. extra-virgin olive oil
- 2 cups scallions, white ends chopped (reserve chopped greens for garnish)
- 1 tablespoon garlic (3 cloves), finely chopped
- 1 Turkish or 1/2 California bay leaf
- 1/8 teaspoon dried hot red-pepper flakes
- 6 cups seafood stock or vegetarian non-chicken broth
- 2 unpeeled russet potatoes, cut into 1/2-inch dice
- 1 cup carrots, sliced
- 1 cup jimmy nardello red peppers, sliced in rings
- 2 ears corn, stalks cut into 1/3
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 teaspoons fresh lemon juice
- Garnish: chopped scallion greens
Directions:
In a large saucepan over medium heat, melt 2 Tbs. butter with 1 Tbs. olive oil. Add the scallions and garlic and sauté until translucent, about 3 minutes. Add bay leaf, red-pepper flakes and then the stock, increase the heat to high and bring to a boil. Reduce the heat to a simmer and add the potatoes. Cover partially and cook until the potatoes are tender, about 15 minutes.
In a blender, combine 1 cup of soup liquid with potato chunks and puree until smooth. Blended potatoes create "cream" affect without the dairy. Stir potato mixture back into the chowder. Add the salmon, red peppers, carrots and corn cobs and simmer, gently stirring occasionally, until salmon is just cooked through and begins to break up as you stir and the corn is tender-crisp, about 5 to 8 minutes. Stir in lemon juice and salt and pepper to taste. Discard bay leaf before serving.
Ladle the chowder into warmed soup bowls, garnish with chopped scallion and serve immediately. Serves 4.
