Happy Husband Salmon Chowder

So, what's a girl to do? I can't just leave him to his own devices while I'm away....can I? The solution: Happy Husband Salmon Chowder. I'm guessing it should stave off the late night trips to the chippy and the pizza deliveries for at least the first 3 or 4 days that I'm gone. Hopefully, it'll keep his tummy happy as well.

This is by far my favorite and by far the mostest tastiest soup that I've come up with yet, and a perfect way to end a chilly day. It first happened entirely by accident, when I was panicky about all the food I was leaving behind when I left Seattle for Europe. I was scrambling to pack up and move out of my house and it was one of those.... so I've got a freezer chock full of food, I can't just let it all go to the compost bin, what's a girl to do sort of dilemmas.

See, the biggest bonus about having family in Alaska is that when you go for a visit you inevitably go fishing. And not just any fishing, but Kenai River Red Salmon fishing (Sockeye salmon to those of you not Alaskan). This is the kind of fishing that everybody limits out on, even if you're not really trying. See, I'm not much of a fisherman. I talk the talk, but when it comes down to it I don't really walk the walk. Sure I've got the fly rod and the hip boots and I know how to tie a constriction knot, but I don't really have the "Fishing Force" like the rest of my family. The Force is strong in those ones. Their fingers merely touch a bit of fly line and there's a fish on the end of it. Me? I just get lucky. Or else there's just that many fish in the river!

That said, it's virtually impossible to leave without at least 50 pounds of fresh fish. The upside? A freezer full of fish! The downside? A freezer full of fish and you're about to move 6,000 miles away! The downside to moving 6, 000 miles away? No more fresh Alaskan salmon in the freezer! Nevertheless, this soup is gooooood whatever you can throw at it. In a pinch, I've even used canned salmon and it's turned out just as gorgeous as the day I came up with the recipe.

Today, it was Scottish Salmon (Atlantic salmon, very much like King Salmon - a mushier, pinker meat as opposed to the Sockeye's firm red flesh) that I threw in and a variety of canned veg. To be honest, I think you could throw just about anything at this soup and it would still be delicious. This is one bona fide, genuinely infallible, indubitably foolproof everything-but-the-kitchen-sink soup.

What do you need? I'll list the essentials and then a list of optional additions.

1 cup each, carrots, celery, onion - coarsely chopped
4 cloves garlic minced (or 2 tsp from a jar)
1/2 tbsp olive oil
1-2 cups water, divided
boullion cube - veg, chicken or fish flavor
2 tbsp Italian Seasoning or alternative fresh herbs (anything works!)
1 tbsp each onion and garlic powder
Salt & Pepper to taste
1/4 pound baby new potatoes
1 can chopped tomatoes
1 can corn
5 oz fresh salmon (2 small portions cut into 1 inch cubes)
1 tbsp creme fraische/sour cream


Optional :

Garbanzo beans/ chick peas
Green beans
Peas
Okra
Bell peppers
Any pulses or lentils you can think of!
Any other fish! Or crab, or mussels, or prawns all add to the flavor

It all starts with a good stock. What follows is a description of the stock I use for every soup I make. Don't panic, it's easy. I finished up my last day of work today at the country park, and within an hour of getting home, my bags were packed, my e-mails were answered, my morning train was booked and this stock was at a boil.

It starts with the big three: carrots, celery, and onions. Give 'em a good chop and throw them at the bottom of a soup pot with a bit of olive oil and some minced garlic. I totally cheat and buy the jars of pre-minced garlic. (Have you heard the skinny on garlic?) I gauge the done-ness of sauteeing the stock veg by when the onions go transparent. I've learned the hard way that if you walk away too long and the onions burn, then that's one nasty soup you've got to eat. So do, kindly, stir frequently, won't you? Add some fresh herbs! If you haven't got any, use the dried kind. I find that any good Italian mix will work wonders with this stock. Here I've got some dill, parsley, rosemary and thyme. I like to have basil and oregano around, but the greenhouse is suffering from a bad case of black fly at the mo, and this is all I could rustle up. The soup was gorgeous even without the dynamic duo.
Add a bit of onion and garlic powder, some salt and pepper and then cover with water and bring to a boil. Reduce the heat and simmer for about 10 minutes. I'll often add a boullion cube (oxocube for the Brits) at this point just to add a bit of depth to the flavor, but I find that it's tasty even if I don't. This is also a good place to add about a tablespoon of flour if you're looking for a nice, thick broth. If you add the flour before the water comes to a boil, you'll never have to worry about the lumpy dumplings that can form later on.
Once you've given it a good simmer, about 15 minutes or so, you can throw the kitchen sink at it. If you're using canned food, include the juices from the can. It all adds to the flavor. Hold out on the salmon and the sour cream/creme fraische until just before serving. Bring to a boil and then reduce the heat and simmer for about 45 minutes to an hour. I've managed it in less time before, but just keep in mind that the longer you simmer it the better the flavors mix.
Meanwhile, cut your salmon into one inch cubes. When you place them in the simmering soup, about 15 minutes before you're ready to serve it, they'll flake up a bit and sort of disintegrate. This is a good thing. That flavor will infuse every square inch of that soup making it the most irresistibly delicious concoction you've ever come across. Trust me. Even 4 year olds will eat their vegetables if given this soup. It's been proven in my own scientific trials. Okay, just with my own nieces and nephews - but damn, they're picky kids. (I lied to them and told them it was chicken nugget soup. Works every time.....)

Just before serving mix in the sour cream, or half and half, or just milk if that's all you got! It turns the soup a lovely orange color and adds a bit of richness to an already rich soup. Go ahead and skip it, if dairy's not your bag.
Serve with garlic bread and a hearty red wine. Voila! Happy husband (or insert significant other title here)!
post script: If this post feels a bit rushed, it's because it is! T-minus 7 hours until lift off!! Tootaloo! More from the other side of the Atlantic!