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I’m excited to have been selected to participate in DailyBuzz Moms‘ January 9×9 where the theme is “comforting soups”. DailyBuzz shares the “best of the independent web” so I’m always honored when the editors choose to feature my recipes and pictures. Thank you, DailyBuzz Moms!
My mom makes a delicious salmon bisque, so I knew her recipe would be a great place to start for the DailyBuzz challenge. I love the creamy tomato base with fresh leeks and salmon. This recipe has been adapted from my mom’s, having been lightened up and had more vegetables added. With the addition of corn and potatoes, I’m calling this a chowder. What do you think – bisque or chowder? Either way, this makes an easy and nutritious one-pot dinner.
  
 
I always choose wild salmon for both health and environmental reasons. Information on farmed vs wild salmon can be found here.

 Mummy Tip: Have your kids ‘go fishing’ for the various ingredients and they’ll likely all be gobbled right up. 

Hearts were made by dragging a knife through drops of cream. 

Salmon Chowder
printer friendly recipe 

Serves 6

1 cup chopped potatoes 
1 cup sliced leeks
1 cup sliced mushrooms
1 ear corn, kernels sliced off 
2 garlic cloves, minced
1 cup white wine
2 cups crushed tomatoes
3 cups clam juice, fish stock, or vegetable stock 
1 cup half and half 
1 cup fat free plain Greek yogurt

1/4 cup fresh parsley
1 tablespoon fresh dill
1 lb wild salmon, cut into about 2″ pieces

Heat 2 tablespoons extra virgin olive oil in a large soup pot over medium heat. Add potatoes, leeks, mushrooms and corn kernels. Saute until vegetables are starting to soften. Add garlic and continue to stir for one minute. Add white wine and simmer until most of the wine liquid has cooked off. Stir in tomatoes, clam juice, half and half, yogurt, parsley and dill and bring to a low simmer. Season with salt and pepper to taste. Add salmon and cook until just cooked through, about 5 minutes. Garnish with parsley or dill.
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