Salmon Chowder

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For Earth Day, the Jane Addams Hull House put together a series of programs about food sovereignty and indigenous populations. Invited were several activists from Alaska’s native population. They shared some of their wild caught salmon– some of the meatiest, pinkest salmon I’ve ever worked with.

For this week’s Re-Thinking Soup, I made a salmon soup featuring wild rice and corn to highlight some traditional Native American food staples.

Salmon Chowder with Wild Rice and Corn

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  • 5 springs thyme
  • 1 leek
  • 4 cloves garlic
  • 10 sun-dried tomatoes
  • 1 C wild rice, soaked overnight
  • 2 C corn kernels
  • 1 lb spinach, cut into ribbons
  • 1 lb salmon
  • ¼ C cream
  1. Heat a big glug of olive oil in a soup pot
  2. When hot add the thyme and allow to fry in the oil
  3. Remove the thyme with tongs leaving the oil
  4. Add the leeks and turn heat to low and a hefty amount of salt and pepper
  5. Allow the leeks to sweat until translucent
  6. In a food processor blend the garlic cloves and tomatoes to a paste
  7. Add to the leeks
  8. Add the rice allow to toast in leek mixture for 5 min
  9. Add enough water to cover the rice mixture by 2 inches and bring to a boil
  10. Dice salmon and add to soup and turn off the heat (the salmon will cook in the residual heat)
  11. Add corn, spinach and cream
  12. Taste and adjust seasoning

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