Wild Salmon & Tuscan Kale Chowder

Bisques, chowders and soups are some of my favorite things to cook up and experiment with. The freedom to open up my pantry, refrigerator and freezer and assemble a comforting meal is delightful.

This salmon chowder recipe is a perennial favorite. I used frozen wild salmon for this recipe because it’s freezer staple and this recipe is about simplicity, but ideally, I’d use salmon bones, (including the head).  Low sodium vegetable broth is a good alternative.  If you can source salmon bones from your fishmonger, then please use them. The flavor from the wild salmon bones is outstanding and hard to beat.

You’ll notice that I use ghee a lot and it’s recommended for this recipe. Ghee has a great luxurious flavor that adds a heightened level flavor to this chowder and almost any dish. If you have trouble finding (or making) ghee you can swap it out for olive oil. But try to find ghee.

This dish works as a hearty lunch and travels well in a Mason jar or served with a side salad and crusty whole wheat bread for a filling supper.

Here is a fun idea – if you are the outdoor type like me then throw a beach or outdoor party and bring a big pot of this soup to serve. Invite guests to bring bread, crackers and beverages.  The perfect stress-free gathering.

Ingredients

• 3 quarts of liquid – can be a combination of water, low sodium vegetable broth or salmon broth
• 2 cups of Mireproix mix. If making your own chop 4 large carrots, 1 large onion and 4 celery stalks
• 2 garlic cloves, chopped
• 1 small bunch of fresh thyme
• 1 teaspoon of crushed red pepper flake
• 1 bay leaf
• 2 tablespoons of dried shallot
• 1 small slice of lemon peel
• 3 medium sized russet potatoes, cut into medium sized pieces 1 pound of boneless, skinless wild salmon, thawed half way and cut into chunks
• 2 cups of frozen roasted corn
• 1 cup of Tuscan kale (black kale), rinsed and chopped
• Ghee
• Sea salt
• Freshly cracked black pepper

Directions

In a large Dutch oven or soup pot over medium heat add two tablespoons of ghee

Add the mirepoix mix and stir until the vegetables soften, but don’t brown.

Toss in the garlic, thyme, bay leaf, crushed red pepper flake, dried shallot, lemon peel and the liquid. Cover and bring to a simmer for 5 minutes.  Taste for flavor and add sea salt and black pepper as desired. This is your chance to make any adjustments needed and even personalize this recipe with adding more or less of any herbs and spices.

Add the potatoes and cook for 12 minutes, until the potatoes have softened, but are still firm and still hold their shape.

Once the potatoes are done add the chunks of wild salmon, roasted corn and Tuscan kale. Bring to a gentle boil for 5 minutes then turn off the stove and leave the soup covered for 10-15 minutes. This will ensure that the salmon and kale are perfectly cooked, and the corn is heated through. Taste the soup for flavor. Adjust seasoning as needed.

Serve as desired.