Salmon Chowder and My First Day Back

Salmon Chowder

We arrived home, in Phoenix two nights ago. First thing the next morning was our walk and then coffee. After checking my email I couldn’t believe my good fortune when I realized that my favorite farm, McClendon’s Select was having their opening day, that day…..right then. Well, I’m sure by now you guessed, I was on my way.

Uptown Farmer's Market, Phoenix Arizona

When I first stepped out of my car I heard the music, there is always music at this market. Next I saw people of all ages milling around the bins of veggies, some were even chatting like old friends. I noticed a little girl, no more than 3 chewing on a stalk of broccoli and asking for more.

McClendon's Select Farm

Then I saw one of the gentlemen that works at the market help an older woman with her basket to her car. I saw that everyone was so careful and thoughtful with each other. All of a sudden I felt my eyes tear up and I had the most incredible urge to cry. I just spent the summer in a very small town. Now I was witnessing the same type of kindness here in the large city of Phoenix, Arizona. People really are wonderful.

I meant to publish this recipe for Salmon Chowder right before we left Oregon but I ran out of time. 

yield: 5 to 6Author: cheriprint recipe

Salmon Chowder

This simple but hearty salmon chowder is the perfect segway from summer to fall, all these ingredients are at their best.

INGREDIENTS:

• 2 tablespoons olive oil
• ½ small onion, minced
• 1 small shallot, minced
• 2 stalks celery, cut into 1/8-inch slices
• 1 to 2 medium Yukon potatoes, cut into 1-inch cubes
• 4 cups chicken stock
• 1/2 teaspoon salt
• 1/4 teaspoons black pepper
• 2 medium ears corn, shucked
• 1 to 2 roasted red peppers, chopped, I bought mine from Trader Joe’s
• 1/2 cup heavy cream
• 1/2 pound salmon, skin and pin bones removed, cut into 2-inch pieces
• 1 sprig fresh rosemary, (keep intact, remove from soup before serving).

INSTRUCTIONS:

1. Over medium heat in a large heavy soup pot sauté the onion and shallots until translucent about 5 to 8 minutes. Add the celery and sauté another 2 to 3 minutes. Turn up heat to medium-high, add potatoes, chicken stock, salt and pepper, stirring occasionally, simmer about 10 to 12 minutes, until potatoes are tender.
2. Add the cream and simmer, 1 to 2 minutes. Stir in the salmon, corn and peppers. Simmer gently until the salmon is just cooked through, 3 to 4 minutes. Add more stock if needed. Taste and adjust the seasoning. Remove rosemary sprig.