Recipes

(serves 4)

While Ekone’s catalog is filled with possibilities for stews, soups, bisques, and even chilis, we decided to break the seal on soup season with our incredibly silky salmon chowder.

Perfect for a cozy night in front of the fire, we stirred our meaty Ekone Coho canned salmon along with leeks, corn, and a little kick from a jalapeño pepper and celebrated the dawn of the holiday season.

Ingredients:

• ½ cup grated parmesan cheese
• 2 tablespoons unsalted butter
• 1 leek, cut into thin rings
• 2 garlic cloves, finely chopped
• 1 jalapeño, de-ribbed, seeded and chopped
• 1 russet potato, peeled and cut into ½ inch cubes
• 3 cups chicken broth
• 1 cup frozen corn
• 2 cans Ekone Coho Salmon, broken into large pieces
• 1 cup half and half
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• 1 tablespoon chives, finely chopped

In a Dutch oven, heat the butter over medium heat and melt the leeks and garlic until both have turned translucent and the kitchen is filled with their aromas. Add your jalapeño and continue to cook for another two minutes.

Place the potato cubes into the pot, cover them with chicken stock, and increase the heat under the soup to medium-high. Once the mixture reaches a soft boil, lower the temperature again to medium or medium-low or until the soup sits at a low simmer. Allow the potatoes to cook for fifteen minutes or until the potatoes have cooked through but are not falling apart.

Remove the pot from the heat and allow the soup to cool for five minutes; in the meantime preheat a baking sheet to 350° and sprinkle your parmesan cheese into four equal strips. Slide the tray into the oven for five minutes and remove once the cheese has melted and turned into a golden, crisp, cheesy cracker.

Stir your half and half into the cooling soup and once the mixture reaches one consistent color bring the heat back and over medium-low heat stir your corn, salt, and pepper into the soup.

Once the chowder is warmed, serve in four bowls, garnish chives, and serve with your parmesan crisps.