|So this chowder is sort of "everything but the kitchen sink" in style. I used leeks when I might otherwise use celery because I actually owned leeks at the moment I was casting about for veggies. I had intended to add mushrooms but realized that Tony had already used them in another dish, so those got left out. Feel free to add or subtract as dictated by the contents of your CSA box or refrigerator, it will turn out fine! Another thing to consider is the size of your carrot and potato pieces... if you like them to have a bit of firmness to them when the soup is finished, cut them a bit larger. If you like things nice and soft and cooked through, dice them small.
2 carrots, chopped
3 small potatoes, chopped
1 leek, chopped (or celery stalks!)
½ yellow onion, chopped
4 cloves garlic, diced
4 cobs fresh raw corn, sliced off the cob
4 T butter
4 T flour
½ T tarragon
½ tsp. dill (just a touch!)
Salt and Pepper
4 cups vegetable, fish or chicken stock/broth
1 cup milk (or half and half)
½ pound smoked salmon, skinned and chopped
In a soup pot, melt the butter and add the carrots, potatoes, leeks, onion and garlic. Sautee to soften over medium heat for about 6 minutes, making an effort not to brown the veggies. Sprinkle the flour over the veg and fold to create a 'dry roux' of sorts, cook for one more additional minute. (This will look rather pasty and that's okay!) Slowly add the broth while stirring, then add the fresh corn, sprinkle the tarragon and dill in, and add the salt and pepper. (Another note: go easy on the salt; the salt in the smoked salmon will eventually lend itself to the soup!) Simmer over medium low for 30 minutes to cook the carrots and potatoes to desired doneness and reduce the liquid. Pour in the milk and add the smoked salmon and stir to combine. Turn your burner down to the lowest setting and let it cook for 2-3 more minutes. Serve with crusty bread and hot tea - delish! Tony said, (and I gleefully quote!), "best chowder ever."