Tomato & Corn Chowder with Salmon, Ginger, & Lemongrass

Pairs Well With

Serves 6


3 tablespoons coconut oil or mildly flavored olive oil

1 yellow onion, cut into small dice

3 cloves garlic, minced l serrano, stemmed and minced

Kosher salt 1 2-inch piece of ginger, peeled and grated

l quart fish stock (see note below) or chicken stock, hot

2 lemongrass stalks, fat parts only, well pounded

Juice of l lime

½ cup dry white wine

1 cup tomato concassé*, from 2 to 3 large heirloom tomatoes (see note in directions)

1 cup fresh corn kernels, from 1 cob

1 pound wild Pacific King salmon fillet, skinned and cut into 1 ½-inch cubes

¾ cup coconut milk

½ cup cilantro leaves

Black pepper in a mill


Pour the oil into a medium soup pot set over medium low heat, add the onion and sauté until soft and fragrant, about 15 minutes. Add the garlic and serrano, sauté 2 minutes more and season with salt.

Add the ginger, fish stock and lemongrass, lower the heat, cover and simmer 15 minutes. Add the lime juice, wine and tomatoes and simmer another 15 minutes. ! Remove from the heat and let rest 15 minutes.

Use tongs to remove and discard the lemongrass. Add the corn and the salmon and let the soup simmer very gently for a scant 2 minutes. Stir in the coconut milk and cilantro and heat through.

Taste, correct for salt, and season with several generous turns of black pepper. Ladle into soup plates and enjoy right away.

*Concassé: Using 2-3 large tomatoes

Bring a medium pot of water to a boil. Score the tomatoes, blanch them for 30 seconds to loosen the skin and immediately shock in cold water; peel off the skin with a paring knife, slice through the equator and remove the seeds. Cut the tomatoes into an even dice.

This is from chef Michele Anna Jordan,