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Salmon Chowder with Yuca (Sopa Cremosa de Salmão com Mandioca)

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Not sure why, but it took me a couple of years to share this recipe on my website. When I first created, I served it for guests at the Baptism reception of my youngest son, William. Since it was a huge hit, I kept making it repeatedly. I am glad I am finally sharing it at the most perfect and happiest time of the year!

Chowder is a such a classic American recipe. It is prepared at countless households during the holydays – both my Mother-in-laws have delicious chowder recipes that they make around Christmas time, and the whole family looks forward to it.

It was about time to put a Brazilian twist on this classic. So, I came up with my Salmon Chowder with Yuca, and I can say that it does not disappoint.

It has the classic creaminess and heartiness that everyone expects from a chowder, but the Brazilian twist lies on the yuca that adds an unexpected denser texture – if compared to potatoes – and a slightly sweeter flavor.

This soup can be made up to two days ahead and refrigerated until ready to be served. Leftovers seem to taste even better after a couple of days, since flavors work their magic by just hanging out with it each in the cold… So, it is like a classic chowder that keeps on giving. Perfect for the holidays and the cold days ahead. Enjoy! Desejo a todos um feliz Natal e um Ano-Novo maravilhoso repleto de alegrias. Boas Festas! Happy Holidays!

Salmon Chowder with Yuca (Sopa Cremosa de Salmão com Mandioca)


Serves 6


Ingredients:

  • 2 medium salmon fillets (10 ounces)
  • Salt and pepper
  • 1 pound yuca
  • 3 tablespoons butter
  • 2 strips bacon, finely diced
  • 1 medium onion, finely diced
  • 3 medium carrots, finely diced
  • 1 large, ripe tomato, diced
  • 3 tablespoons flour
  • 4 cups low-sodium chicken stock
  • 1 cup corn kernels, cooked from fresh ears, or frozen
  • 1 cup heavy cream
  • ¾ cup whole milk


Directions:


Pre-heat oven to 375 F.


Rinse salmon under cold water. Transfer to a working surface and pat dry gently with paper towel. Season with salt and pepper and place on a baking sheet. Bake on the center rack for about 15 minutes, until it easily flakes with a fork. Remove from oven. If there is any skin on salmon fillets, remove. Using a fork, flake salmon into bite size pieces. Transfer to a plate and set aside.


Place yuca on a working surface. Using a vegetable peeler, remove the skin. Cut lengthwise into quarters. Peel off the steam (if the steam is stubborn and hard to remove, remove core with a paring knife). Dice into 1 inch cubes. Set aside.


Place butter into a large pot set over medium-high heat. Once butter melts and it barely starts to foam, add bacon and reduce heat to medium. Cook until crispy, stirring occasionally; about 4 minutes. Add onion and carrots. Season with salt and pepper. Cook, stirring occasionally, until vegetables are soft; 7 to 10 minutes. Add the tomato. Stir well, scraping all the bits from the bottom of the pan. Once tomato is incorporated, slowly add the flour while stirring constantly. Keep stirring vigorously until flour is cooked; 2 minutes. Slowly add chicken broth, ½ cup at time, whisking constantly to avoid that flour lumps form.


Turn heat to medium-high and allow broth to come to a light boil. Add yuca to pot and reduce heat to medium-low. Cook, partially covered, stirring every three minutes or so, until yuca is tender; 30 to 40 minutes (yuca will help to thicken the broth).


Turn the heat to medium and stir in corn, heavy cream, and milk. Cook, stirring occasionally, until creamy; 4 to 5 additional minutes. Remove from heat and fold in salmon. Adjust salt if necessary. Serve immediately.

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