One of my favorite things to make is soup, but when I’m feeling decadent I make chowder!  The difference is that soup is make from a broth or stock and chowder contains milk or cream. For my salmon and roasted corn chowder I used light coconut milk to create a creamy texture and exotic flavor.

One of the best parts about this recipe is that I used economical salmon bones as the base. Salmon bones are the result of filleting a whole salmon. The “bones” typically have tons of flesh left on them and when boiled for a stock, impart fabulous flavor.

Salmon bones cost anywhere between $2 – $3 per pound and are a great deal. This recipe can be found in my cookbook and below. You’re welcome!!

∙ Serves 4-6 ∙

2 cups cooked salmon, shredded

1cup light coconut milk

4 cups water

1 cup low-sodium vegetable broth

1 medium Spanish onion, chopped

¼ cup carrot, diced

2 large russet potatoes, diced

1 cup celery, chopped

2 tablespoons ghee (traditional Indian clarified butter used for cooking)

1 tablespoon olive oil

2 teaspoons white pepper

2 tablespoons all-purpose flour

1 tablespoon fresh thyme, minced

1 bay leaf

Sea salt, to taste

Freshly cracked black pepper, to taste

Directions:

In a large, heavy pot, add the ghee along with the Spanish onion, carrot and celery over medium heat. Sweat the vegetables for 5 minutes until the onion is transparent. Sweating involves cooking food, typically vegetables, until they soften and cook in their own juices without browning. Next, stir in the flour and olive oil, continually stirring for 2 minutes—make sure that the flour does not brown.

Add the water, vegetable broth, coconut milk, thyme and bay leaf to the pot, and bring to a boil. Pour in the potatoes and turn down the heat to low. Simmer uncovered for 25 minutes. Add the cooked salmon and simmer for another 5 minutes. Taste for seasoning and add salt and pepper as desired. Serve warm.