Farmer's recipe: Salmon Corn Chowder

1/2 onion chopped

2 corn cobs w/corn removed

2-3 small potatoes diced

8oz of cooked salmon shredded

Heavy cream

Butter

I like to start with a little butter in a large pot and the chopped onion to stir around til fragrant. Once my eyes are watering just enough I know it's ready for the rest. Time to add the corn (option to add some of the carved cobs for extra flavor), diced potatoes, shredded salmon, as well as any herbs you're particularly fond of.

In the case of salmon chowder I usually like some thyme or marjoram, but others may want a touch of dill or cajun spices in with the salmon. I even like to sneak in a peeled roma tomato now and then to give a salmony pink color to the soup. No wrong answers here!

With all the ingredients in the steamy pot its time to add a little more butter and slowly add in the heavy cream. Take care not to scald the cream. I find it's easier to burn it when I'm using milk, so heavy cream is my preferred base. Once you've mostly covered the dry ingredients let it simmer til the potatoes are soft and it thickens into a light chowder.

The best chowders I've ever made have been during the summer and fall out on the coast. Between the potatoes I had grown, corn and onions from neighboring farms, and a salmon from the closest seafood market, it was probably one of the most nourishing soups I enjoyed last season.

The best part of soup making is the versatility of it. All these ingredients can be adjusted to fit your life or diet. Corn isn't always in season, so don't feel bad about using a can of corn now and then. I've also made it with smoked salmon when that's been easier to come by. With soups it’s so easy to just take a recipe and run with it however you feel it suits you best. Have some fun with it and let me know what you create!