This past summer, Travis and I took our first trip to Oregon. Neither of us had ever been, but had always wanted to visit the Pacific Northwest. From the food and wine to the mountains and waterfalls, we were incredibly impressed with the state. On our second day in wine country, we ate an al fresco meal at Red Hills Market. The lovely, laid-back vibes of this farm-to-table restaurant had us hanging out for hours (and eating the whole time!) We tried out so many delicious menu items, but one will never be forgotten: the salmon corn chowder.

The salmon corn chowder was the chef’s special that evening, and we ate every last bit. The delicious meal made me crave the sweetness of the corn with the richness of the salmon, soaked in a creamy, slightly spicy broth. I tried my hand at the dish one brisk summer evening, combining several recipes I found online.

Now that fall is in full swing, the weather in Newport Beach is seriously crisp, and so sweaters, stews and movie nights will become regular occurrences. Yesterday, I threw together my own version, and DAMN IT’S GOOD.

Ingredients

• 1.5 pounds salmon fillets, cut into 2-inch pieces

• 2 tablespoons butter

• Fresh kernels sliced from 4 ears of corn

• 16 ounces unpeeled small red potatoes, cut into 1-inch cubes

• 1-2 jalapeños, diced

• 1 red bell pepper, diced

• 1 small onion, diced

• 1 medium shallot, diced

• 6 cloves of garlic, minced

• 4 cups vegetable stock

• 4 cups coconut cream (substitute with heavy cream if you prefer!)

• salt and pepper to taste

• chopped green onions and chives, for garnish

Directions

1. Melt the butter in a large dutch oven over medium-high heat. Toss in the red pepper, onions, shallots, jalapeños and garlic and cook, stirring often, until softened, about 8 minutes.

2. Add the veggie broth, potatoes, salt and pepper. Bring to a simmer and cook until the potatoes are tender, about 15 minutes.

3. Turn the heat down to a simmer, and stir in the corn and coconut cream. Place the raw salmon on top of the soup, season with salt and pepper, then cover the pot with a lid. Simmer for 10 minutes, or until the salmon is cooked through.

4. Garnish with fresh chives and scallions.

Exploring life's many facets one glass of wine, pair of heels, and yoga class at a time.

Popular Post