Salmon chowder with corn and Tomatillo
This healthy Mexican-inspired soup is very simple, delicious, and quickly put together. To get even more corn flavor, simmer the corn cobs in the stock for a few minutes. Discard them before adding stock to recipe. Fresh poblano chiles are widely available (and often wrongly called pasilla in many supermarkets).
Serves 4
2 tablespoons olive oil
2 cups sliced onion
1 tablespoon thinly slivered garlic
1 teaspoon oregano, preferably Mexican
1 large poblano chile, stemmed seeded and cut into large dice
2 teaspoons seeded and chopped serrano chile, optional
5 cups or so cups low salt, defatted chicken stock
3 cups tomatillos, husked, rinsed, and cut in half or quarters if large
1-pound skinned, and boned Kvarøy Arctic salmon fillet cut into 1-1/2 inch squares
3 cups fresh or frozen corn kernels
1 cup or more fresh or canned diced, seeded tomatoes
Salt and freshly ground pepper to taste
1 medium avocado, peeled, pitted, and coarsely chopped
1/4 cup cilantro sprigs
DIRECTIONS
In a soup pot add the oil and over moderate heat cook the onions, garlic, oregano and chiles until just beginning to color, about 6 minutes. Add the stock and tomatillos and simmer for 5 minutes or so until vegetables are just tender.
Add the fish and corn and continue to simmer until fish is just cooked through, about 3 minutes. You can add a bit more stock if needed to cover the fish. Add the tomatoes, season to your taste with salt and pepper. Divide the avocado and cilantro among 4 bowls. Ladle hot soup over and serve immediately.
