Recipe Mods: Smoked Salmon and Corn Chowder — 7 Comments

  1. Hey LPC, I made a promise to my hubby I’d dabble in some soup experimenting this winter….we love soup, I haven’t tried any yet. Got any suggestions?

  2. Cheryl, the first thing you want is a decent soup cookbook. One book I’ve heard a lot of good things about (that’s on my wishlist) is the New England Soup Factory Cookbook. While I have a lot of cookbooks with various sections, for a subject like soup I prefer a book specific to that type of dish, and will be getting this book at some point.

    For some of the creamier soups you’re going to need an immersion blender. This KitchenAid model seems to get a lot of good reviews and appears rather rugged. You might be thinking, “I can just do that in a blender”. Not only is pouring scalding hot soup from a stock pot into a blender dangerous at best, but you end up with more control using the immersion blender.

    I’m not sure if you saw my recipe for Traditional Chicken Noodle Soup. It’d be a great way to get started on a frigid winter day!

  3. I think it’s interesting how others come up with relevant (or not so much) topics for their blogs. For me, my best ideas come when I’m far, far away from the computer and then by the time I sit down I forget! I’m sure others would agree, but I must say that I’m very glad you are so consistent with your blogging. 🙂

    For Cheryl, I made LPCs chicken noodle soup shortly after he posted the recipe and it was delicious and pretty easy, too.

  4. First of all, IMO the best book on soup is James Peterson’s. He’s such an authority on so many things, soup being just one of them. Second is Barbara Kafka’s.

    The New England Soup Factory makes great soup, but their book isn’t even in the same class as the other two.

    RR’s recipe with the leftover fettucini seemed very odd, indeed.

    I make fish, chicken and corn chowder all the time and I would not recommend chicken stock for a salmon and corn chowder, if, as I suspect, you are assuming that stock has a deeper flavor than broth. You don’t want this soup to taste chicken-y but you do want to give it some body and depth of flavor. So I’d use broth.

    If you add the red pepper you’ll end up with pinkish soup and a slightly piquant flavor. I wouldn’t do that either, but to each his own.

    Potatoes are a must. But you don’t want them crunchy because they are also a thickening agent.

    I generally use whole milk and some half and half but some people use cream. I think it depends on the mouthfeel you’re after and the calories you want to consume. I know people who use evaporated skim milk for this reason, but I always think it tastes like the can.

    I can see chowder in my future, too. Yum!

  5. Durian, thanks for chiming in! Here’s a question for you; Why don’t you have a blog? The way you write, it would seem a natural thing.

  6. 🙂

    Thank you. That was a very nice thing to say. I guess I never thought of it before. Plus I have more fun surfing around and looking at other people’s!!

    BTW, I can’t get chowder out of my mind now.

  7. Thank you for the great feedback! We are planning on making soup tomorrow!! Can’t wait!

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