One of our local grocers about this time of year brings in a load of fresh wild caught salmon at a ridiculously reasonable price. We stock up our freezer with filets and make a big batch of this soup for the long winter ahead. This recipe makes about 8 quarts of delicious creamy chowder, all gluten and dairy free. I pack it full of chard from the garden which in my estimation makes it an awesome “meal in a bowl”. And it’s another way to preserve those tasty, fresh garden greens we miss all winter.
I’ve served it poured over a scoop of freshly cooked rice in the center of a soup bowl, or with crusty bread and a salad. It has the flavor and body to stand alone as well. What a revelation when I discovered how well it freezes! Ever since, it’s become our favorite make ahead freezer soup.
The last time I made this, I used more salmon than the recipe called for – purely because of the weight of the fish. After adjusting the liquid ratio, it totalled10 quarts!
To save time you can always chop the veggies a day ahead. Remember to store chopped potatoes submerged in cold water with a pinch of salt to keep them from discoloring.
Enough rambling. Here’s the recipe.
3 lbs. wild caught salmon filet
6 tablespoons red Thai curry paste ( use “A Taste of Thai” brand or, if it’s available “Thai True”)
12 cloves finely chopped garlic (approx. a heaping 1/3 cup)
3 cups chopped yellow onions
3 quarts homemade or store bought chicken or vegetable stock
9 cups Yukon gold potatoes, peeled and chopped into bite-sized pieces
6 cups carrots, chopped
6 teaspoons sea salt
3 cups whole kernel corn (optional)
3 /14 oz. cans light coconut milk
8 well packed cups of chopped Swiss chard
Preheat broiler on a low setting. Place oven rack in the upper quarter of the oven, about the 2nd notch from the top.
Line a baking sheet with aluminum foil to make clean up easy. Lay filets out on pan, flesh side up.
Season salmon with Thai red curry paste by spreading paste evenly on meaty side of fish. Drizzle about 2 tablespoons of olive oil over salmon and place under broiler on low. Check for doneness after about 10-15 minutes. It really depends on the thickness of the fish. It should flake easily with a fork, and pull away from the skin, when it’s done. Use 2 forks to flake the salmon and set aside while you prepare the soup.
In a large pot, over a medium heat, sauté the garlic and onions in 2 tablespoons of olive oil until soft. Add the stock, salt, potatoes, and carrots and bring to a boil. Cook over medium heat until the potatoes are soft when pierced with a fork, about 20 minutes.
Add the corn (if using), coconut milk, and broiled flaked salmon. Season to taste with additional salt and/or Thai seasoning, if desired. Heat to a low simmer.
Stir in the chopped Swiss chard until wilted. Remove from heat and let cool completely before filling quart containers and freezing.
Of course I don’t go through all of that work for nothing. A bowl of this creamy Thai soup is irresistible. Not only did I have dinner or lunch made ahead for many days to come, but we each slurped up a large bowl of this steamy stew for dinner that night.
Until next time,