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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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The hallmark of this soup is a rich smoky flavor absent in other recipes we've tried. My husband likes to grill the salmon on the barbecue with a little liquid smoke and some beer before adding it to the soup. Great served with Rustic Italian Bread Ingredients:
1 lb fresh salmon, cooked with bones and skin removed |
1 -2 tablespoon butter or 1 -2 tablespoon oil |
1 cup onion, diced |
1 pinch salt |
3 fresh garlic cloves, pressed |
2 cups red potatoes, diced into small cubes |
2 cups vegetable broth or 2 cups chicken broth |
1/4 teaspoon ground black pepper |
2 -3 teaspoons dried dill weed (we like lots!) |
1 (15 ounce) can evaporated milk |
1 (15 ounce) can creamed corn |
1 -2 teaspoon liquid smoke, to taste (remember a little bit goes a long way!) |
1 1/2-2 cups sharp cheddar cheese, shredded |
Directions:
1. To prepare salmon, place on tinfoil and bake in the oven or on the barbecue until meat flakes and is fully cooked. Set aside.
2. In a large soup pot, saute the onions and pressed garlic with a pinch of salt until tender.
3. Add potatoes, broth, pepper, dill weed, evaporated milk, creamed corn, and liquid smoke to the pot. Turn the heat up to medium until the soup begins to bubble. Reduce heat and simmer for 20-30 minutes, or until the potatoes are tender and the soup has thickened.
4. Slowly add the grated cheese and salmon to the soup, stirring until it is evenly combined. Once the flavors have melded together, adjust for seasonings and liquid smoke. Enjoy with warm artisan bread or alone!
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