Victoria's Salmon & Asparagus Chowder
Chowder is centuries old and was considered to be poor man’s food. Fish chowders were the forerunner of clam chowders. Chowders that the early settlers made were very different from other fish soups because they used salt pork and ship’s biscuits for their chowders. I love a good chowder and am sure happy that I am not eating hockey puck-like ship’s biscuits in my chowder. Try my Salmon & Asparagus Chowder tonight or this weekend for real New England comfort food.
INGREDIENTS
1 Pound Fresh Skinless Salmon Fillets
3 1/2 Cups Vegetable Stock
1 Cup Chopped Onions
3 Medium Red Potatoes
2 Tablespoons Chopped Fresh Dill
1 Teaspoon Shredded Lemon Peel
2 1/2 Cups Whole Milk or Half & Half
2 Tablespoons Cornstarch
2 Cups Diced Asparagus
1/2 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Pepper
Rinse the salmon and pat dry with paper towels. You will now need to poach the salmon. In a large skillet bring 1 1/2 cups of water to a boil. Add the salmon and return to a boil. Turn the heat down to a simmer and cover with a lid. Cook 8 minutes and then remove the salmon from the skillet. Throw away the parching water. Flake the salmon into 1/2 inch pieces and set aside. In a large soup pot combine the vegetable broth, onions, potatoes, dill, lemon peel, kosher salt and pepper. Bring to a boil and then turn the heat down to a simmer. Cover with a lid and let simmer for 20 minutes. Stir occasionally. In a large jar, with a screw on lid, combine the milk (or half & half) with the cornstarch. Cover the jar and shake like crazy. Add the milk to the soup. Stir in the asparagus and cook until the mixture is slightly thickened and bubbly. Cook and stir for 3 minutes more. Gently stir in the poached salmon and cook for 4 minutes until the salmon is heated through. Transfer to soup bowls and serve hot. Serves 6
