Salmon, cod, and roasted corn soup

In Recipies on March 18, 2011 at 11:31 am


What more could you ask for?



Americans are not much on a menu item when it comes to “fish soup”.  My favorites are pho hai san, a Vietnamese noodle soup, and the “mixed fish soup” offered at Forel, a fish restaurant within walking distance of the beach in Tel Aviv…


…and chowder.


Chowders and bisques are closely related items.  Both are cream-based fish soups.  The difference is that bisques are pureed or processed into a smooth, creamy texture and chowder is more stew-like, with chunks of fish and such.


Every port community has chowder of its own and there are (not surprisingly) as many “right” ways to make chowder, as there are port communities.  Some will argue that ”real” chowder always begins with smashed crackers and bacon grease, others with biscuits and olive oil and others, such as gulf coast gumbos, begin with a roux (flour fried in oil or grease to give it a nutty flavor).


Today, the Phyne Dyner offers up Salmon-Cod and Potato Chowder.


When my local grocer offered decent-sized salmon portions for a buck a piece, I was ecstatic.  I saw the pieces and they were too small to roast, grill, or poach into a meaningful meal.  But they were just the right size to cube for chowder.


Add a cubed cod loin and the Phyne Dyner was in business.  My only regret is that the sale came during the cold-muddy season in Iowa, rather than the hot-muddy season.  If it had been the latter, I would have roasted corn on the grill for my chowder.


(NOTE TO SELF:  This summer, roast a couple of dozen ears of sweet corn and freeze the kernels in small portions after cutting them off with a sharp knife.)


For those who are health-concerned, I know there is a whole cup of whipping cream in this.


Let’s get started…


1 large (softball-size) onion, chopped finely

4 TBS margarine or butter (I used “Heart-Smart”)

1 TBS flour

8 C fish stock (or 8 C hot water into which 1 ½ TBS anchovy paste is dissolved)

2 5oz salmon portions, large cubes

1 7 to 9-oz cod loin, large cubes

2 russet potatoes, peeled and in small dice

1 C roasted corn kernels (optional)

1 C heavy (whipping) cream

1 C whole milk

1 TBS dried parsley

2 TBS dried dill

freshly ground pepper and salt (IF you used real fish stock).


In a large pot, melt the butter or margarine over low-medium heat.  Add the chopped onion and sauté it for 6-7 minutes or until they begin to soften and before they change color to golden.  Reduce the heat to low and scatter the flour over the onions and continue to cook for another 4-5 minutes while stirring continuously.  Do not allow the flour or onions to brown.  Add the potatoes, corn, and fish stock.  Bring to a boil; then reduce to a simmer.  Cover and cook for 15-20 minutes or until the potatoes are soft. Check the seasoning and add salt and pepper as needed.  Add the fish cubes, dill, and parsley.  Cook, uncovered over medium heat for about 5-minutes until fish just begins to separate along its grain.  Stir in the milk and whipping cream.  Continue to heat over a low burner until the soup is hot throughout.  DO NOT allow the soup to boil or it will curdle and separate.  Ladle into deep bowls and serve with baguettes or Italian bread and lots of freshly ground pepper.


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