Saturday, November 16, 2013

Salmon Chowder With Borage Flowers

It is well into fall; the trees are almost bare and the last leaves will be whisked away with the next winds. The air smells crispy and has a bit of a damp bite. Winter is just around the corner and I have comfort food on the brain. Rich, warm, high in calorie food that makes me feel like I've been wrapped in a blanket of love. Soup sounds good. Soup with salmon, potatoes, onions, cayenne pepper for a touch of heat and of course, don't forget the cream!

The borage that I planted last year reseeded itself in a few of the garden beds and some of the plants are still producing these beautiful blue flowers that have a slight cucumber taste making a bright and tasty garnish for this comforting dish.

Salmon Chowder Recipe
6 servings

3/4 lb salmon, skin removed and cut into 1/2" cubes
1 onion small dice
2 cloves of garlic minced
2 stalks celery small dice
2 tsp salt
pinch of pepper
1 large potato, peeled and cut into 1/2" cubes
1 tsp fresh thyme chopped
1/4 tsp cayenne pepper
1/4 C white wine
1 1/2 C water
1/2 C cream
1 C clam juice
1 bay leaf 
1 Tbls lemon juice
1/8 C fresh parsley minced

Sauté onion, garlic, celery, pepper and salt for about 6 minutes. Add the potato and continue sautéing for a few more minutes. Add the wine, thyme, cayenne, bay leaf, and water. Bring the soup to a boil, then reduce the heat and simmer until the potatoes are tender, about 15 minutes. Add the salmon, cream, lemon juice and parsley then turn the heat off. Let the soup sit for 5 minutes and the salmon will be cooked beautifully. Taste and add more salt and lemon juice as needed. Remove the bay leaf before serving.

Super simple and so delicious!

This post is included in Foodie Friday and Tasty Traditions.