Salmon Chowder

It’s soup time and we are in transit. I created this salmon chowder about 10 years ago and it’s been a staple ever since. Especially during the cold season. Homy comfort food. Enjoy!

• 2 tbsps olive oil
• 1 onion
• 3 medium-sized carrots
• 1 red or yellow bell pepper
• 4 medium-sized potatoes
• 1 tsp paprika
• 2 bay leaves
• 1 can tomatoes (14.5 oz / 450  gr)
• 1 can corn (drained 8 oz / 1 cup / 2.5 dl)
• 4 cups / 1 quart chicken broth (or fish or veggie broth)
• 1/2 cup white wine
• 2 skinned salmon fillets
• 4 tbsps heavy cream
• 2 tbsps soy sauce
• 1 tsp salt
• 1/4 tsp pepper

1. Cut the onion, carrots, bell pepper and potatoes into cubes.
2. Heat the oil, then add veggies and paprika and cook for 3-5 min over medium heat.
3. Add the broth, tomato, corn, white wine and bay leaves.
4. Bring to a boil and let simmer for about 10 min until the potatoes are tender.
5. Remove the bay leaves and blend with a handheld blender until the soup is smooth, but still chunky.
6. Cut the salmon into cubes and add to the soup. The salmon will cook in a few minutes.
7. Add cream, season with soy sauce and salt.
8. Serve hot.