Salmon Chowder

This is my first food post in a zillion years, and I don't have a photo! And I even have my new camera... But I made this soup late at night, then brought the left-overs to work for lunch, and that was that. But I want to remember this recipe, so I may as well store it here!

I am so bummed I went so much of the summer without a camera. I got to go to fabulous farmers markets in Santa Fe (I got pictures there, but they were still on the camera when it got lost) and Austin. And I ate in all sorts of good restaurants. And there was the posole I made. And the cardamom ice cream bars. And oatmeal blondies. And the homemade vanilla ice cream with strawberry-rhubarb cobbler. I would have loved to post all of that here! Any-hoo, nothing I can do about that now. The picture I ended up posting instead of soup is my favorite farmers market treat - french bread with lots of butter, sliced radishes, and sprinkled with salt. I could eat just that for several weeks and be content.

Coming soon (hopefully with pictures): more frozen summer treats...

But for now -

 

Salmon Chowder

 

Ingredients:

- leeks, cioppino onions, or some other mild onion

- 1 clove of garlic, chopped

- white wine

- 2-3 stalks of celery, chopped

- 8 small potatoes, chopped into chunks

- salt and pepper

- unsalted vegetable broth (TJ's organic in a box), aboiut 2 cups

- milk

- about 8 -10 ounces of smoked salmon

- half and half*

- dill

 

Cook the onions in the bottom of your soup pot, stirring constantly, and adding a small amount of white wine or vegetable broth when onions begin to stick to bottom of pan, scraping up the browned bits.  Repeat this several times, until the onions are carmelized.  Add garlic, celery, potatoes, and salt and pepper.  Continue to stir, and cook another few minutes.  Pour in enough broth to cover the potatoes.  Simmer until potatoes are tender, about 15 minutes.  Stir in the salmon, milk, and half and half over low heat - do not boil.  Stir in dill and serve.

 

*Next time I am going to try replacing the half and half with cream cheese.  In the past I have made a fish soup that had cream cheese in it, and it was fabulous, and I wanted a little bit of that flavor here too...