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Sunday, 17 November 2013 19:04

Salmon and Corn Chowder

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A lovely dish that fits the winter months just as well as the summer.

  • Ingredients:

    3 Tbsp avocado oil
    2 stalks celery, cut into 2" slices
    8 oz potatoes, cut into 1-inch cubes (about 1 large potato) + 2-3 medium potatoes, cut in half or quarters
    Freshly-ground sea salt and crushed black pepper, to taste
    1 medium onion, diced
    1 1/2 cups frozen corn (can use regular or roasted)
    2 cups chicken stock
    1/2 cup rice milk
    2 lbs skinless salmon fillet, cut into 2" pieces
    Grated zest and juice of 1 lemon
    Minced fresh dill (optional)
  • Instructions:

    Heat oil in a large heavy saucepan or Dutch oven over medium heat and saute the celery for ~3 minutes.

    Add the cubed potato (~8 oz), salt and pepper, and cook for 5 minutes, stirring occasionally.

    Stir in the onion, corn and the stock. Bring to a boil, then reduce heat and simmer (covered) for 15 minutes.

    Meanwhile, steam the remaining potatotoes.  Transfer to a mixing bowl, add the rice milk and puree with an immersion blender. Feel free to add more or less milk to suit your preference.

    Add 1 cup of the potato and rice milk mixture to the pot and simmer uncovered for 5 minutes.

    Stir in salmon, lemon zest, and lemon juice. Simmer gently until salmon is just cooked through (3-4 minutes).

    Top with dill (optional, but definitely a lovely Scandinavian touch).
  • Serves: 4
  • Cuisine: European - Scandinavian
  • Cooking method: Boil/blanch/poach
  • Special ingredients: no dried fruits, no fresh / raw fruits that don't get cooked by the end of the recipe, no fermented / pickled foods, no seeds, no beans / legumes / pulses, no dried / ground spices, no meat / poultry, no alcohol, no grains
  • Just right for...: Crowds/parties, Comfort food, Spring favorites, Summer favorites, Fall favorites, Winter favorites
  • Top 8 allergens?: gluten-free, dairy-free, egg-free, soy-free, shellfish-free, nut-free, peanut-free
  • Active/prep time: 45-60 minutes
  • Total time (inc active/prep): 45-60 minutes
  • Substitution ideas: If you don't have access to avocado oil, olive oil will work fine (I can't tolerate olive oil anymore - so avocado oil it is for me!).
  • Related recipes: This dish is based on the 'Salmon and Corn Chowder' recipe by Mary Karlin, published on epicurious.com: http://www.epicurious.com/recipes/food/views/Salmon-and-Corn-Chowder-352990
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