Monday, February 27, 2012
This is a super delicious soup. My husband told me over and over again over dinner last night and I have to agree. We enjoyed it with some of Ruth's breadsticks which were delicious as always. We sure ate well last night then broke out the brown sugar cookies with browned butter icing.
I made this meal for a friend's family and they said it was incredible!
salmon chowder (blog: Yummy Mummy)
1 cup chopped potatoes
1 cup sliced leeks
1 cup sliced mushrooms
1 ear corn, kernels sliced off
2 garlic cloves, minced
1 cup white wine (I used chicken broth)
2 cups crushed tomatoes
3 cups clam juice, fish stock or vegetable stock (I had chicken broth on hand)
1 cup half and half
1 cup fat free plain Greek yogurt
1/4 cup fresh parsley
1 tablespoon fresh dill (I used 1/4 teaspoon dried dill)
1 pound wild salmon, cut into about 2" pieces
Heat 2 tablespoons extra virgin olive oil in a large soup pot over medium heat. Add potatoes, leeks, mushrooms and corn kernels. Saute until vegetables are starting to soften. Add garlic and continue to stir for one minute. Add white wine and simmer until most of the liquid has cooked off. Stir in tomatoes, clam juice, half and half, yogurt, parsley and dill and bring to a low simmer. Season with salt and pepper to taste. Add salmon and cook until just cooked through, about 5 minutes. Garnish with parsley or dill.