Archive for November 20th, 2010

Skeptical about cream cheese in a soup? Well all I can say is don’t knock it ’til you try it. In fact it might be worth giving this chowder a whirl, if only to prove that cream cheese doesn’t need the accompaniment of a bagel or cracker to sing. The truth of the matter is, however, that the rest of the ensemble make it equally worthy of your attention, with chunks of potato and salmon centre-stage, backed by a creamy chorus of leeks, while dill and lemon provide the harmonies. Together, they perform quite beautifully.
Potato, Salmon and Cream Cheese Chowder, Serves 3-4
  • 3 smallish leeks (white and light green parts – should yield about 200g)
  • 2 cloves garlic
  • 400g potatoes (2 medium sized spuds)
  • 2 tblsp butter
  • 150g cream cheese
  • 1 tsp fine salt or to taste
  • 250ml milk
  • approx. 150ml water
  • 280g salmon fillets
  • 2 tblsp chopped dill
  • 2 tblsp lemon juice
  • freshly ground black pepper
  • chopped flat leaf parsley and lemon zest to serve
  • Slice the white and light green parts of the leeks thinly and finely chop the garlic. Scrub the potatoes and, leaving the skin on, chop into approx. 1cm cubes.
  • Place a large, heavy saucepan over medium heat, add the butter and allow it to melt.
  • Add the garlic and leeks to the pan, sauté over medium low heat until soft, about 5-7 minutes.
  • Add the potato cubescream cheese and salt and toss with the leeks. When the cream cheese has melted, add the milk andwater, enough to just cover the veggies.
  • Increase the heat to medium, bring to a boil, then reduce the heat and simmer for about 25-30 minutes or until the potatoes are fork tender.
  • Meanwhile, chop the salmon fillets into approx. 1cm cubes, leaving the skin on if it hasn’t already been removed.
  • When the potatoes have cooked, add the chopped dilllemon juicesalmon pieces and a few twists of black pepper to the pot. Stir to mix and simmer very gently for 5-7 minutes or until the salmon pieces are just cooked through. The chowder will be fairly thick, so thin with additional hot water if you prefer a thinner consistency.
  • Remove from the heat and serve, scattered with some chopped flat leaf parsley and a little sprinkling of lemon zest.

Aoife Cox likes spuds. A lot. Her somewhat obsessive relationship with our national tuber will come as no surprise to anyone familiar with her blog, The Daily Spud, or to those who loiter about in the vicinity of @DailySpud on Twitter.

Read Full Post »