A Salmon Chowder is just what the cool Spring weather of Eastern Ontario calls for this year. With this tasty and nourishing recipe one surely feels the warmth and energy of the organic salmon.  This recipe is easy to make and worth the effort.

Salmon Chowder

Serves 2 to 4

Takes 30- 40 minutes to prepare

Ingredients:

1-2 1/2 pound fresh filet of organic salmon peeled from the skin and sliced into bite size pieces

Set aside

2-3 tbsp. of Organic Olive Oil

1  Organic White Onion peeled and sliced finely

1  1/2 inch or more of fresh Organic Ginger peeled and chopped finely

1  fresh Ontario Leek washed thoroughly and sliced finely

1-2 stalks fresh Organic Celery chopped finely

1 tsp. ground Ga ram Marsala or other Curry powder (optional)

1 tsp. ground Cumin seed

1 tsp. Turmeric powder

 2-3 small Organic Red Potatoes washed and chopped into quarters

1 to 3 slices of Organic Butternut Squash peeled and cubed the same size as the potatoes. (optional)

1/2 cup of organic Mushrooms, wiped and sliced finely (optional)

1-2 strips of Kelp Seaweed chopped into strips

1 liter of Organic Vegetable Broth

1 bunch of a Green Vegetable of your choice

 IE : handful of fresh Organic Spinach or Snow Peas or Broccoli washed and chopped the same size as the Potatoes

 200 ml  Organic Coconut milk

1 Bunch of Dill weed washed and chopped, some larger sprigs as well as more finely chopped for garnish

Salt and pepper to taste

Quarters of Lemon to taste

In a large soup pot add the olive oil and warm the oil.  Careful not to let the olive oil get too hot.  Saute the onions, leeks, celery, ginger and spices together. This requires leaving the top on the pot on medium low until the ingredients are soft and fragrant. This is called sweating the onions. Add the  potatoes and  squash. Add the kelp strips. Add the shiitake mushrooms. Let this simmer until the ingredients have been turned in the flavors for about 2 to 5 minutes on medium.  Add the vegetable broth and bring all of the ingredients to a gentle boil. Turn to simmer and let this soup base imbue with flavor for 20 to 30 minutes or until the root vegetables are just done.  Add the green vegetable until they are lively with the jewel green color. Careful not to overcook them. Add a few sprigs of dill weed to taste.  Add the salmon pieces and pour the coconut milk into the broth and simmer lightly until the fish is just done.

Fill your bowl with this abundance of goodness. Chop a little more fresh dill weed to garnish with a slice of lemon to taste.

The Salmon Chowder is brimming with nutrition and plentiful on its own.  Feel Free to serve this delight, with a piece of fresh bread of your choice with a spread of a dried tomato pesto? Your choose. Enjoy.