Monday, January 18, 2010

Soups for you

I made this delicately-flavoured corn chowder a couple of weeks ago, but I'm only posting it now, hot on the heels of last week's alarming news that Monsanto GM corn (read: most of the corn we consume) was linked to organ failure in rats. Oh well, I guess that should teach me to stop trying to stockpile blog posts.

Below is my adaptation of this Food & Wine recipe. (The original contains bacon and chicken stock.)



2 tbsp olive oil
1 onion, chopped
1 1/4 lb boiling potatoes (about 3), peeled and cut into 1/2-inch dice
3 cups vegetable stock
1 3/4 tsp salt
1 small bag (or 1/2 of a large bag) of frozen corn kernels
1 lb skinless salmon fillets, cut into 1-inch pieces
1 cup frozen baby lima beans
1/8 tsp fresh-ground black pepper
3/4 cup half-and-half
2 tbsp chopped scallion greens


Heat the oil over medium heat. Add the onion and cook, stirring occasionally, until translucent (about 5 min).

Add the potatoes, broth and 1/2 teaspoon of the salt to the pot and simmer, covered, for 10 min. Put the corn kernels in a food processor and pulse six to eight times to chop. Add the corn to the pot and cook, covered, until the potatoes and corn are just done, about 5 min longer.

Add the salmon, lima beans, the remaining 1 1/4 tsp salt and the pepper. Bring just back to a simmer; the fish should be just cooked through. Stir in the half-and-half and serve the chowder topped with the scallions.

Bonus soup:
I also made this hearty and delicious vegan soup recently. Pictured here (sans cilantro) with my latest obsession — kale chips. (More on those in a future post.)





Bharath Pinneboiena said...
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