Chef Chris moved to Coeur d’Alene in 1993, and has been with Moon Time for the past 20 years. Chris chose this soup recipe because it’s one of his all-time favorites. “I first made this soup when I was working at a fly fishing camp on the Nushagak River in Alaska in 1995.” It was made with king salmon caught 30 minutes prior.
Ingredients
» 1 cup yellow onions-diced 1/4 inch
» 1/2 cup celery-diced 1/4 inch
» 1/2 cup crimini mushrooms-chopped
» 1 tbsp fresh garlic-minced
» 1 cup corn-fresh or frozen
» 3/4 pound red potatoes-diced 1/2 inch, boiled until tender in salted water. Drained and reserved.
» 1 1/2 pounds salmon-fresh King or Sockeye skin removed and cut into 1 inch cubes.
» 1 tbsp chipotle puree – more or less to desired heat.
» 1/4 cup butter
» 2 tbsp olive oil
» 1/3 cup fl our
» 1 tbsp kosher salt
» 2 teaspoons fresh cracked pepper
» 3 cups chicken stock
» 2 cups heavy cream (half & half can be used)
» Salt and fresh cracked pepper to taste.
Directions
Melt butter with olive oil over medium heat in a Dutch oven or medium stock pot. Add onions, celery and mushrooms and cook until tender then add garlic for 3 minutes. Add flour, stirring often, for 4 minutes. Add heated cream and chicken stock a cup at a time to stir out roux. Next add corn, potatoes, chipotle puree, salt, pepper and salmon. Bring soup up to a simmer to let the salmon cook through. Taste for salt and pepper and adjust if needed. Garnish with chopped cilantro.
Photography By Joel Riner
As Featured In: Winter/Spring 2017