What do fall, rain and SITKA SALMON have to do with this recipe? Cold and a bunch of salmon in my freezer were all I needed to make this Lite Salmon Chowder.
Jump to RecipeThere is really only one time of year for soup when you live in a northern climate, especially Chicago. This has been a particularly chilly week with high temperatures in the 40’s. I run cold so I can never do enough to stay warm. Now, it is definitely time to warm up from the inside out.
I have made a number of soups but below are some of my favorites and showing you a little variety.
IRAQI LENTIL SOUP WITH MEATBALLS
I made this chowder lighter by using a can of coconut milk in lieu of heavy cream or 1/2 and 1/2. For some reason, I did not have lite coconut milk in my pantry which I would have used had I had it to make it even lighter. I also feel like you can add in as many, and any kind of veggies that you like. In this recipe, I used onions, celery, carrots and green peppers – and corn obviously.
The other key to this recipe was kicking up the stock by adding BETTER THAN BULLION. The other thing I did to add more flavor was to pan fry the salmon first with Old Bay seasoning. I did not cook the salmon through. I cooked it enough to get some char on the flesh and enough heat on the skin side to be able to peel the skin off making it easier
The cast of characters.
Prepping and cooking the salmon.
Building the salmon chowder.
The Lite Salmon Chowder plated.
Lite Salmon Chowder
The cold weather in Chicago means it is soup weather. Using my salmon bounty from Sitka Salmon to make this Lite Salmon Chowder.
Ingredients
- 1 Lb Salmon
- 1 Tbsp Old Bay seasoning
- 3 Tsp Olive oil divided
- 2 Ears Corn
- 1/2 Whole Onion rough dice
- 3 Stalks Celery diced
- 4 Whole Small Red potatoes small dice
- 12 Whole Small carrots
- 1 Whole Green bell pepper rough dice
- 1 Can Creamed corn
- 1 Can Organic coconut milk
- 2 Tbsp Lemon Pepper
- 1 Tbsp Dill weed
- 8 Cups Chicken stock
- 2 Tsp Better than Bullion chicken
- 1/2 Bunch Fresh parsley
Instructions
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Take out your salmon 30 minutes before cooking. Pat dry and apply the Old Bay seasoning. Begin by heating a cast iron skillet on medium high heat. Once smoking, add in 1 tsp of the olive oil. Now add the fish flesh side down. Cook for 2 minutes and flip over to the skin side. Cook for 5 – 6 minutes. This will cook the fish about 3/4 of the way through. Set aside.
Par cook the corn in the microwave. Cut off the colonels and set aside.
Now in a big stock pot, add the remaining olive oil and heat. Once warm, add in the onions, peppers, celery and carrots. Sauté for about 5 minutes. Next, add in the lemon pepper and dill weed. Mix well and simmer for 1 minute. Now add the potatoes and cook for 2 minutes.
Add in the stock and the Better than Bullion and bring to a boil. Once it boils, reduce to a simmer for 15 minutes. Now add in the creamed corn, corn, parsley and coconut milk. Simmer for 5 more minutes. Finish by breaking the salmon into little pieces and adding to the soup. Simmer for 2 – 3 more minutes.
Serve and enjoy!
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