Saturday, September 18, 2010

Salmon, Shrimp and Corn Chowder

Took an afternoon walk. The warmth of the late summer evening sun was soothing and comforting. All my stress accumulated through the week disappeared.


You don't have to travel far to find beauty.  This community farm around my neighborhood looks differently under different lights and weather.

Wish the summer color can last forever. 

After the walk, I made this simple soup for the evening.  With the abundance of salmon in Vancouver this year, this is a quick and delicious way to make use of the fish. I especially like the lemon zest and juice added at the end.  It freshen and lighten up the soup. Please don't skip it!

Recipe: Salmon, Shrimp and Corn Chowder
Adapted from, original author Mary Karlin
Serves 2 to 4

2      Tbsp olive oil
1      stalk of celery, cut into 1/2" slices
2      unpeeled small red potatoes, cut int 3/4" cubes
1/2    tsp salt
1/2    tsp ground white pepper
2-3   green onions, coarsely chopped, including the green parts
1       ear of corn, cut out the kernels
2       cups fish or chicken stock
1/2    cup half and half  (or heavy cream)
1       lb salmon fillets, skin and pin bones removed, cut into 1" pieces
8-10  shrimps, shelled
grated zest and juice of 1/2 lemon
2       Tbsp minced fresh dill

  1. Heat olive oil in large saucepan over medium heat.  Saute the celery for 2 mins. Add potatoes, salt and pepper and cook, saute and stirring occasionally for about 3 to 5 mins.Add green onions, corn and 2 cups of stock. Bring to a boil and then reduce heat, cover and simmer for about 12 mins or until the potatoes are almost tender.
  2. Add half and half, uncovered, simmer until potatoes are completely soft, about 3 mins. Stir in salmon, shrimps and lemon zest. Simmer gently until the seafood are cooked through, about 3 to 4 mins. Add more stock as needed. Add lemon juice, salt and pepper to taste.  Sprinkle dill on top when serve. 

(P.S. This post had been in progress for a while and only until now did I have time to complete it.   Fall is upon us now. But the memory of summer still stays least in the pictures) 


  1. Gorgeous photos!

    This recipe sounds awesome, too! And as a bonus - I'm pretty sure I have all the ingredients on hand, too :)

  2. whisk-kid - Thank you for visiting. This recipe is super easy to make and you can make your own variation. I'm a soup person and I like it alot. Hope you do too!

  3. your photos are lovely! and thanks for the recipe. it looks yum :)

  4. Love the design and look of your site! It is beautiful and kept me wanting to read more. Your photography is stunning!

  5. Grace, love your pictures too. Your food pictures are full of vintage style, the earth tone colors and texture, it's special and nice!

    Thank for leaving me message in my blog. It's interesting that we both got same interests, cooking and taking pictures, nice to meet you here! Add oil!!!

  6. @themiscellanist & @Laura - Thank you. Glad you like the pictures.
    @Siukwan - Really happy to see people from my hometown visiting me here. Thank you! You too...add oil!

  7. timeless, this soup. we made some just last week. happy fall, upon us, indeed.

  8. Made this last night -- was superb! For stock usage, I went half chicken broth and half clam juice. Followed the rest as stated. This is an example of a recipe close to perfection, in my book: fresh ingredients, simple prep., very pleasing presentation, all flavors here combine so nicely - delicious outcome! It's one you can definitely impress with!


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