For me it most definitely does! I love to cook according to the season by taking advantage of all the local, fresh ingredients that are available with each passing month. Summer fare is most definitely my favorite. But when the weather is cool and rainy, yet I don’t quite feel like chilli or curry, a beautiful pot of summer chowder will for sure win your over!
It brings in the first crop of summer zucchini and corn, west-coast local smoked salmon, and one of summer’s finest herbs that pairs so well with fish- dill!
I posted this recipe last summer and it was one of my most loved, so today reminded me that I needed this comforting bowl of goodness. I have a feeling you will be coming back to this one over the next few months! Enjoy!
1/4 cup olive oil
2 leeks white part only thinly sliced
1 celery stalk finely chopped
2 carrots peeled and sliced
2 cups fresh corn kernels
1.5 pounds nugget potatoes sliced into 1/4 inch rounds
4 cups of chicken broth
3 cups water
1 zucchini halved lengthwise and cut into 1/4 inch moons
1/2 cup heavy cream
8 oz smoked salmon skin removed roughly chopped
1/2 tsp salt
01. In a large heavy bottomed pot (my favorite is the Le Creuset French oven) add oil over medium heat with leek, celery and carrot.
02. Season with salt and sauté until soft about 6 min.
03. Add potatoes, broth and water. Bring to a boil then reduce heat to medium and simmer partially covered until potatoes are tender (about 10 min).
04. Add corn and zucchini. Simmer until fork tender (don’t over cook zucchini).
05. Add fresh dill, salmon, simmer for 3 min then add heavy cream. Remove from heat and adjust seasoning.