Source:Is it Soup Yet? by Dot Vartan. Page 116
Makes 6 servings.
Preparation time: 40 minutes
Salmon and Corn Chowder
Ingredients
Preparation
2 tablespoons olive oil
2/3 cup chopped onion
1/2 cup chopped celery
1 cup unpeeled red potatoes, diced
1/2 cup water (more if needed)
1 pound salmon steaks or fillet
1/4 cup flour, see note (1)
4 cups low-fat milk
2 teaspoons cornstarch (to prevent curds), see note (2)
2 ears fresh corn shucked and cut off the cob, see note (3)
1/8 teaspoon freshly ground white pepper
1 1/2 teaspoons salt
1 1/2 cups white wine
10 dashes Tabasco sauce
3 teaspoons white wine Worcestershire sauce
1. In a large saucepan, saute the onion and celery in the olive oil. Add the diced potatoes and water. Bring to a boil, cover, and cook over medium heat for 10 minutes until the potatoes are tender
2. Pour the white wine into a large skillet. Add the salmon steaks or fillet, cover, and poach over medium-high heat for 10 minutes until the salmon is cooked through. Set aside.Salmon is cooked when it changes from a translucent to a opaque color.
3. In a small bowl, whisk the flour with 1/4 cup of the milk to make a paste. Slowly stir the paste into the potato mixture. Stir cornstarch in the rest of the milk, add to pot. Add the corn, pepper, and salt. Bring to a gentle boil. 4. Using your fingers cut the salmon into bite-sized chunks. Add to the soup with the Tabasco and white wine Worcestershire. Stir well, simmer for 5 minutes until the salmon is heated through.
Serve hot.
NOTE: 1) If soup is not thick enough towards end of cooking, add a couple more tablespoons of flour by whisking flour with a small amount of soup liquid before adding to the soup pot.
2) Cornstarch stirred into low-fat dairy products before heating will prevent curds. Proteins surrounded by lots of fat such as in heavy cream can't make curds, so no starch is needed.
3) Corn may be replace with frozen or canned corn, about 2 cups.
Makes 6 servings.
