Smoked Salmon Corn Chowder

Fall is definitely a warm soup season to take the chill out of the air. This chowder is creamy without cream, easy to make and rich with 0mega-3 fats. No need for bacon as the honey-smoked salmon made locally is just the ticket. The base uses a very good pure product from Pacific Natural Foods, Organic Creamy Butternut squash soup, light in sodium. This provides an excellent base to the chowder without added fat, cream or extra salt.

Ingredients:

2 cups vegetable broth, low sodium

3 carrots peeled and coarse chopped or sliced

3 stalks of celery chopped

1 small yellow onion, peeled and chopped

4 cups fresh corn (divided), approximately 8 corn stalks. Slice off the corn and using the back of the knife, strip down the “corn milk” off the cobb. Reserve 4 corn cobs, see recipe below

1 container (4 cups) Pacific Natural Foods Organic Creamy Butternut Squash Soup, Light Sodium

4 medium sized, washed, unpeeled yellow potatoes, coarse chopped

Salt and pepper to preference

1 pound Honey Smoked Salmon

A dash of smoked paprika for garnish with a few Italian flat parsley leaves in each bowl

In a large stock pot, add the 2 cups of vegetable broth and the 4 shucked corn stalks. Bring to a boil. Add the carrots, celery and onions. Simmer for 5 minutes. Remove the corn stalks. Add the potatoes. Continue simmering until potatoes are softened. Add the Butternut Squash soup and simmer for 20 minutes.

In a blender or food processor, add the remaining fresh corn and a cup of the chowder, being sure to add extra potatoes to help thicken the soup. When processed to a smooth consistency, return to the soup mixture. Bring again to a simmer.

Plate 8 bowls, dividing the smoked salmon, 2 ounces each into each bowl. Ladle the corn chowder into the bowls, garnish and serve immediately.

Note: I like to place the salmon in the soup bowls, but serve at the table, ladling the warmed chowder for each guest.

Serves 8. Serving size: Approximately 1¼ cups of chowder with 2 ounces of salmon.