I am back at the Carnation Farmers Market following my last successful apperance there a month ago, as a guest chef for Stone Soup Kitchen. Last time at the peak of asparagus season, I made Cream of Asparagus Soup.
This time the produce dictated something different. The market had a salmon vendor – Loki Fish Co! Focusing on smoked salmon as my main ingredient, i whipped up a gallon of Smoked Salmon Summer Chowder.
It’s quite different shopping at the market than going to your grocery store. I was counting on using potatoes as a thickener in the chowder. Alas, as I arrived at the market, I found out that it was too early in the season for potatoes. Instead, I decided to use a head of cauliflower. Celery was also unavailable. I spotted fresh bulbs of fennel too late, otherwise, fennel would have been great in this chowder.
Thank you to the farmers!
Smoked Salmon Summer Chowder (to make a Gallon)
3 large sweet onions, diced
8-10 garlic cloves, smashed
2 bunches new carrots, scrubbed, halved and chopped
1 Gallon vegetable broth (get low sodium variety, if available)
1 head cauliflower, cut into florets; stems chopped and reserved
4 cups sugar snap peas, shelled; shells sliced and reserved
2 yellow squash, diced
2 zuchini, diced
2 cups half & half
1 1/2 pound smoked salmon, cut into bite-size pieces
smoked salt to taste
1 bunch dill, roughly chopped
1. Heat olive oil in a large soup pot over medium high heat. Add onions and garlic and saute for 7-10 minutes until transluscent. Add carrots and continue to cook 5 more minutes.
2. Add vegetable broth and bring to a boil. Lower the heat, cover the soup pot with a lid and simmer for 10 minutes.
3. Add cauliflower stems and sliced sugar snap pea shells. Continue to cook the soup.
4. Once the vegetables are almost to your desired doneness, add cauliflower florets, squash and zucchini.
5. Whisk in half and half – be careful not to boil the soup once half and half has been added or it will curdle.
6. Gently add the salmon and season the soup with salt. Serve with fresh dill.