This satisfying chowder is made without cream, which makes it a lighter soup choice for the summer months. Recipe courtesy Chef Mitch Conniff, Owner of Mitch’s Seafood in San Diego. Serves 2-4.
- 2 lbs fresh wild or sustainably farmed salmon, cut into 1″ chunks
- 2 ears fresh summer corn shucked
- 1 cup cooked white beans
- 2 leeks diced
- 5 cloves garlic minced
- 1 cup diced onion
- 1 cup diced celery
- 2 cups white wine
- 4 cups chopped fresh tomatoes or peeled canned tomatoes, roughly chopped
- 4 sprigs time
- 1 bay leaf
- Few drops hot sauce to taste
- Chopped parsley or chives for garnish
- Olive oil for pan and a little to drizzle over the top of each bowl
How to Prepare:
- Drizzle some olive oil into a large pot and add the leeks, onion, garlic and celery. Sweat until just translucent.
- Add corn, bay leaf and thyme and cook for a minute longer then add wine and bring to a boil and reduce by one third.
- Add tomatoes and beans and simmer lightly for half hour to combine flavors.
- Turn off heat and adjust salt and pepper to taste and add hot sauce. Add salmon with heat turned off and cover the pot. The salmon will gently cook in about 5 minutes.
- Serve the stew with a little chive or parsley over the top and drizzle each bowl with a little high quality extra virgin olive oil.
NOTE: For a different take on this dish you could also substitute some or all of the salmon with smoked salmon giving the dish a taste like you added bacon or smoked sausage.