Soothing for Mom & Dad

This weekend I had a little down time and felt like visiting the ‘rents was in order. It’d been awhile and with all the stresses that life brings some times, it’s necessary to stop and go back home. So I did. Of course, we’re eaters, so bringing a meal (and in my mom’s case some lemon cake, easter candy, valentine’s candy and frozen custard) is always in order.

My dad has been dieting for awhile now and continues to make progress. He and I are both fish fans, but generally when I see “Fish soup”, I get a little squeamish. It’s the same way I feel about when people eat eggs and drink milk at breakfast. Something turns my stomach. I can whip cream or milk into scrambled eggs, no worries, but there is something violently sickening to me about drinking it while eating a good egg.

But I digress, fish soup it was. At the end of last year a friend of mine brought a salmon chowder to a party I had. It was slightly more thin than this soup yields, but it was light, brothy with a touch of creamy and not overwhelmingly fishy. Another concept I love, it’s fish, it’s fishy? Huh. Okay, another blog sometime.

So that said, this one only contained a little butter, and is mostly veggies and healthy fish, it was a perfectly good Sunday dinner when paired with my mom’s salad and some leftover holiday candy. 😉 Enjoy!

Salmon Chowder (from Heather Christo Cooks)

4 tablespoons butter

1 large leek, thinly sliced

½ cup dry sherry

2 large carrots, diced

4 large stalks celery, diced

4 medium yellow potatoes, diced (I used Yukon golds)

1/3 cup flour

4 cups chicken stock

1/2 cup white wine

1 pound salmon, (no skin or bones) cut into large chunks

½ cup fresh flat leaf parsley, minced

2 tablespoons fresh dill, minced

1. 1. In a large heavy pot, melt the butter over medium heat. Add the leeks and sweat 5 minutes.

2. 2. Add the sherry and deglaze the pan (scraping up any little bits).

3. 3. Add the carrots, celery and potatoes and sprinkle with salt. Sweat the vegetables for 5 minutes.

4. 4. Sprinkle the vegetables with the flour and stir the vegetables to coat with the flour.

5. 5. Then add the chicken stock and white wine and mix well. Simmer on low heat with the lid on for 30 minutes.

6. 6. Add the Salmon chunks and the flat leaf parsley and fresh dill. Put the lid back on and simmer 5 minutes. Season to taste with kosher salt and black pepper. Serve hot.

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