Sea Soup
Submitted by sam8382
A creamy salmon chowder with sweet potatoes, regular potatoes, corn, and leeks simmered in clam juice, cream, and milk. Rich, hearty, and warming from the first spoonful.
YIELD
4 servingsPREP
15 minCOOK
30 minREADY
45 minCall it chowder, call it soup, call it whatever you want. Just make sure you call people to the table when it’s ready.
Sauteed leeks form the aromatic base, then diced sweet potatoes and regular potatoes simmer in clam juice until nearly tender.
Fresh salmon and corn go in next, followed by a generous pour of heavy cream and milk that turns the whole pot into something thick, velvety, and deeply comforting.
A hit of Worcestershire and hot sauce at the end adds just enough edge to keep the richness in check. This is the kind of soup that warms you from the bones out on a cold night.
Kitchen Tips
- Dice the potatoes and sweet potatoes to the same size so they cook evenly. Nothing worse than crunchy potato in an otherwise silky soup.
- Add the salmon after the potatoes are nearly done. It only needs a few minutes and will fall apart if overcooked.
- Cool the soup rapidly after cooking by setting the pot on a saucer or in a cold water bath, then reheat before serving. This rest lets the flavors develop and the chowder thickens slightly as it sits.
Ingredients
Directions
In a large saucepan place the butter and heat it on medium high until it has melted.
Add the leeks and sauté them for 4 to 6 minutes, or until they are tender.
Add the yams and the potatoes, and sauté them for 3 to 4 minutes, or until the butter is absorbed.
Add the clam juice and simmer the mixture for 10 to 15 minutes, or until the yams and potatoes are almost cooked.
Add the corn and the salmon and stir them in.
While stirring constantly, pour in the heavy cream and milk blend them in well.
Add the Worcestershire Sauce and the hot sauce, and stir them in.
Remove the soup from the heat and set it on top of a saucer so that it rapidly cools to room temperature.
Reheat the soup before serving it.
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