Every now and then, even in summer, we love to eat comfort food like soup or chowder. This chowder satisfies the need of eating something wholesome and relatively easy to prepare. Not too mention a way to use fresh corn that is in season.
I served this with slices of sourdough bread along with butter and considered dinner accomplished :)
Salmon, Vegetable and Cheese Chowder
Serves 4 to 6
1 cup chopped yellow onion
2 medium russet potatoes (about 1 pound), peeled and cubed
1 carrot, chopped
1 stalk celery, chopped
1 clove garlic, sliced
1/4 cup uncooked long-grain white rice
4 cups chicken stock or broth
1 cup half-and-half or milk
1 cup flaked cooked salmon
1 cup Monterey Jack cheese or a combo of Cheddar and Monterey Jack
3/4 teaspoon salt
1/2 teaspoon dried thyme
Freshly ground pepper to taste
In a large soup pot over high heat, bring vegetables, garlic, rice and 3 cups of the stock to a boil. Reduce heat to medium-low and simmer, covered, until vegetables and rice are tender, about 20 minutes.
Transfer to a food processor and blend in batches until slightly chunky. Return to soup pot. Stir in remaining 1 cup stock, half-and-half, salmon, cheese, salt, thyme, and pepper. Simmer, uncovered, until cheese melts and flavors are blended, about 10 minutes.
Source: The Big Book of Soups and Stews by Maryana Vollstedt