Stay away from creamed soups, isn’t that what we’ve always been told? I would say that’s generally good advice, unless you are making your own. It is easy to make creamy soups healthier, and while they WILL taste different than their fatty restaurant counter parts, in my opinion making a creamy soup at home gives you the freedom to highlight it’s ingredients rather than it’s base.
I for one, love chunky vegetables in soup. Don’t cut the veggies into ity, bity pieces in my kitchen. I like soup with texture. The creaminess is supposed to accentuate what truly gives the soup flavor.
This chowder is light, but not light on flavor and is perfect for a cold rainy night snuggled up on the couch with a good movie, or in front of the fireplace on a “date night in” with your significant other.
SPICY SALMON CHOWDER
1 small onion, diced
1 serrano pepper, diced & seeds removed
1 red pepper, diced
1 medium potato, cubed
1 c. carrots, sliced
1 small zucchini, cubed
1 small can corn, or frozen (about 1/2 cup)
1- 6oz. can wild salmon (a fresh salmon fillet baked and then flaked from the skin would be amazing as well)
3 c organic chicken broth (I like homemade, or Pacific brand)
1 1/2 c. unsweetened almond milk (or milk of choice)
1 T dried dill (you can use fresh, just add to taste)
Sea salt to taste
Heat 1/2 c of the chicken broth in a large soup pot or dutch oven. Add the onion, serrano, and red pepper and saute’ until they begin to get soft; 5-6 minutes. Add the carrots, potato, remaining broth, almond milk, and dill. Bring to a boil, and then turn down the heat and simmer until the potatoes and carrots are soft, about 15-20 minutes.
Once the potatoes and carrots are soft add the corn and zucchini and simmer for another 5 minutes. Finally add the salmon and heat through. Taste and adjust with more salt if needed.
Serve steaming bowls of this spicy salmon chowder topped with cheddar cheese and to the side a square of fresh baked cornbread or this millet bread, which is one of our favorites.
*Feel free to get creative with the veggies in this soup and use what you have on hand. Asparagus, mushrooms, or poblano peppers all sound like they would make amazing additions to this soup.
**Also, almond milk is optional. You can use whatever milk choice that you prefer. A can of evaporated milk is decadent if you are feeling a little naughty. 🙂
***If you like REALLY spicy try adding another serrano or two. Taste your serrano while you are cooking so you know exactly the amount of heat that it will put out.
When the weather turns chilly what soup is simmering on your stove? What soup do you order out, but never make at home?
When the weather bites at my bones I’ll usually put on a pot of tomato and basil soup, or my Mom’s lentil soup.
I make a lot of different kinds of soup so the second question is a hard one, but I would have to say miso soup. I love it, I just never have miso on hand. It’s not a staple ingredient here in Mexico.
I hope you’ll try the salmon chowder, if you do let me know what you think!
And cheers to fall, cooler weather, and the start to holiday season!