When we decided to move the Pacific Northwest I began clearing my pantry. This soup was the result. It was perfectly filling and easily came together. Modify the ingredients as desired; omit the potatoes and its still delicious.
Ingredients
oil
1-2 strips bacon, roughly chopped
1/2 medium onion or leek small diced
1 cups carrots diced
1 cup celery, diced
2 1/2 cups potatoes, small diced
2 garlic cloves, minced
1 bay leaf
1-2 tsp Old Bay seasoning
1 tsp celery seed (no salt variety)
2 oz white wine
water
4 cups chicken stock
2- 12 oz cans evaporated milk
1/3 cup cornstarch
1-14.5 oz can cream of corn
3- 5 oz cans of salmon
tt salt and pepper
Garnish:
fresh thyme or dried
dill
lemon zest
chives
hot sauce
Instructions
Please read Susie's Tips and Tricks below.
1. Add a swirl of oil to a medium heated Dutch oven pot. Add bacon and cook until slightly crispy. Remove and set aside.
2. Add a bit more oil if necessary; and the onions or leeks (I had leeks that day). Add the carrots, celery, and potatoes. Toss with the seasonings; garlic, Bay leaf, Old Bay seasoning, celery seed. Let cook a few minutes with the lid on. Now add the white wine and a few ounces of water to just slightly cover the vegetables. Cover and let cook on low-medium.
3. Once the vegetables are nearly tender add the chicken stock. Gently bring to a simmer. Blend together the evaporated milk with cornstarch. And pour into the pot. The mixture should thicken fairly quickly. Don't bring to a boil; but simmer to thicken. Be sure and stir gently.
4. Turn heat off. Add creamed corn and salmon. Season to taste. Serve with some oyster crackers! And add the crispy bacon back to the pot. Enjoy!
Susie's Tips and Tricks
Use turkey bacon if desired or a bit of ham.
If you are in a hurry to complete the soup; take the carrots and celery and prepare using a microwave safe cooker like the ones Pampered Chef sells. They work great! You can also prepare the potatoes in the microwave. Small diced potatoes take about 6 to 8 minutes. Carrots and celery take approximately 4-5 minutes.
When you blend the cornstarch and milk be sure its well mixed. You don't want any lumps. I place it in a container with a lid and shake thoroughly.
If you prefer a thicker soup. Use a bit more cornstarch.
In a hurry? Skip the carrots, celery, and potatoes.
Comments