The chowder is an easy to prepare soup. It’s delicious, different and brings a lot of energy.
When it comes to me memories come represented in many ways. The senses are what allow us to perceive the feelings we store in our memory. In my case the smells and the flavors are as important as the images.
There is a particular flavor that reminds me of London: the corn chowder. This soup is most representative of Ireland than in England, but for some reason its name, its ingredients and textures makes me feel really nostalgic of this exciting city.
My brother Maldeador often says that a soup should not be a meal, and within all I understand that what he is trying to say is that he doesn’t feel he’s eating altogether if you serve a vegetable soup (very common dish in my house at dinner time). Corn chowder is perfect for people with good appetite and taste for nutritious foods. It is also a dish that surprises with a mixture of flavors and textures, and provides energy in a healthy way.
Corn chowder with salmon
- 1/2 white onion chopped
- 1/2 red o yellow sweet pepper
- Oil for frying
- 2 cups chicken broth
- 3 potatoes, peeled and cubed
- 3 cups of corn (you can cook the cobs and threshing or use cans, works just as well)
- 1 1/2 cups milk
- 2 tablespoons flour
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- smoked salmon
- In a saucepan heat two tablespoons of oil and fry the onion and pepper for three minutes.
- Add corn, broth and potatoes and cook until boiling. Then lower the heat and cook for 10-15 minutes, until the ingredients are tender.
- Mix the milk with flour, salt and pepper and add this mixture to the soup.
- Cook until thickened and bubbly, stir with a wooden spoon and cook for a few more minutes.
- Take 2-3 cups of the soup and blend it or process it, and then incorporate it with the rest of the soup.
- Add the smoked salmon, cut into strips and put some chopped parsley for garnish.
In this preparation you can replaced potatoes for 3 coliceros (or small green plantains), if you want to give a special touch. The salmon can also be fresh (if so you should cook for a few more minutes) or you can replace it with crabmeat or crispy bacon.