I actually got this recipe out of a baby cookbook that we have for Kendall. It's from the Williams-Sonoma Cooking for Baby book, and it sounded so good, I decided to make it for all of us. So, I increased some of the ingredients, and it was fabulous! But for the sake of the recipe, I'll post it as it was listed in the book.
Corn & Salmon Chowder
1/2 lb red potatoes
1/4 cup diced onion
1 celery rib
1 medium carrot, peeled
1 clove garlic
1 Tbsp olive oil
1 bay leaf
1 1/2 cups low-sodium vegetable broth
3/4 lb skinless salmon fillet
1 1/2 cups whole milk
1 1/2 cups corn kernels, fresh or frozen
salt and pepper
Peel and dice potatoes and set aside. Dice onion, celery, and carrot. Mince garlic.
In a soup pot over medium heat, heat oil. Add onion, celery, carrot, garlic, and bay leaf and saute until vegetebales turn golden, 5-7 minutes. Reduce heat to medium-low, cover, and cook, stirring occasionally, until vegetables are tender, about 10 minutes. Add broth and potatoes, increase heat to high, and bring to a boil. Reduce heat to medium-low, cover, and simmer until potatoes are tender, about 12 minutes.
Cut salmon into 1-inch pieces.
Puree milk and 1 cup corn in a blender. Add corn puree, 1/2 cup corn kernels, and salmon pieces to pot. Return to medium heat and simmer, uncovered, until salmon is cooked through and soup is hot, 5-7 minutes. Discard bay leaf. Season to taste with salt and pepper.
**If you're making this for baby, the book notes that if the soup is too chunky, pass the baby's portion through a food mill or pulse in a food processor.
Seriously, Grant kept commenting on how good it was. He always says my food is good, but this soup is pretty incredible. So whether you have a baby or not, you should definitely give it a try!