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Sea Soup

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This rich and comforting Sea Soup combines the sweetness of fresh salmon and corn with the earthy depth of yams and potatoes. Simmered in a creamy blend of milk and heavy cream, the broth achieves a velvety texture that coats the palate beautifully. A dash of Worcestershire and Tabasco adds a subtle savory kick and a hint of heat, balancing the richness perfectly. Ideal for chilly evenings, this hearty chowder-style soup is easy to prepare and pairs wonderfully with crusty bread. It&# 226;ÂÂs a versatile dish that brings a touch of coastal comfort to any dinner table, making it a favorite for family meals or casual gatherings.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 12
Calories: 204.7
Dietary: Gluten-free
Description
This rich and comforting Sea Soup combines the sweetness of fresh salmon and corn with the earthy depth of yams and potatoes. Simmered in a creamy blend of milk and heavy cream, the broth achieves a velvety texture that coats the palate beautifully. A dash of Worcestershire and Tabasco adds a subtle savory kick and a hint of heat, balancing the richness perfectly. Ideal for chilly evenings, this hearty chowder-style soup is easy to prepare and pairs wonderfully with crusty bread. It&# 226;ÂÂs a versatile dish that brings a touch of coastal comfort to any dinner table, making it a favorite for family meals or casual gatherings.
Ingredients
  • 3 tablespoon Butter
  • 1 cup Leeks -- julienned
  • 1 pound Yams -- peeled diced medium
  • 1 pound Potatoes -- peeled diced
Directions
  1. 1
    Melt butter in a large saucepan over medium-high heat.
  2. 2
    Add leeks and sauté for 4 to 6 minutes until tender.
  3. 3
    Add yams and potatoes; sauté for 3 to 4 minutes until butter is absorbed.
  4. 4
    Pour in clam juice and simmer for 10 to 15 minutes until vegetables are almost cooked.
  5. 5
    Stir in frozen corn and diced fresh salmon.
  6. 6
    While stirring constantly, pour in heavy cream and milk; blend well.
  7. 7
    Add Worcestershire sauce and Tabasco sauce; stir to combine.
  8. 8
    Remove from heat and let cool to room temperature.
  9. 9
    Reheat gently before serving.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 204.7kcal
% Daily Value *
Total Fat 9.3g15%
Saturated Fat 5.7g29%
Cholesterol 24.2mg9%
Sodium 103.1mg5%
Total Carbohydrate 27.7g10%
Dietary Fiber 3.6g15%
Sugars 3.9g
Protein 3.3g7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Original recipe includes 1 1/2 cups clam juice, 1 cup frozen corn, 12 oz fresh salmon, 1 qt heavy cream, 1 qt milk, 1 tsp Worcestershire sauce, and 1 tsp Tabasco sauce.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat to prevent the cream from curdling.

For a lighter version, substitute half-and-half or whole milk for the heavy cream.

Ensure the salmon is fully cooked but not overcooked to maintain a tender texture.

Keywords: chowder, salmon, corn, potato, yam, leek, cream, clams, seafood, comfort food, winter, hearty, simmered, vegetable, dinner, easy, homemade, broth
Read it online: https://www.chefs-mate.com/recipe/sea-soup/