End of Summer Grilled Salmon, Zucchini and Corn Massaman Chowder

Grilled Salmon Corn Chowder

This recipe is proof that you can make a delicious soup using your barbecue grill – and summer ingredients.

I am in mourning. Summer is almost over and I am NOT a fan of winter.

So, there are only two seasons where I live in the Rocky Mountains: Winter, and Winter is Coming.

I love, love LOVE grilled salmon. We make it about once a week during the summer. And my garden is overflowing with cherry tomatoes, zucchini and corn. I decided to throw them all together and make a corn chowder – using the grill for the salmon and zucchini. This way, you only use about 12 minutes of stove top time and the larger ingredients are cooked on the grill, lessening the kitchen heat.

I added just a bit of Massaman curry paste – because this is one of my favorite flavors and it pairs perfectly with the salmon. YUM.

This is a fresh tasting and delicious soup that is a fabulous end of summer dish.

Grilled Salmon Zucchini and Corn Chowder
Prep time
Cook time
Total time
Recipe type: Soup
Serves: 4 to 6 servings
  • 3 tablespoons olive oil
  • 1 shallot, minced
  • 2 cloves garlic, minced
  • 1 tablespoon curry paste (I used Massaman)
  • 2 cups corn kernels (fresh or frozen), plus more for garnish
  • 1 teaspoon salt
  • 2 medium zucchini, halved lengthwise
  • 1 can (15 ounces) coconut milk
  • 2 cups low sodium chicken broth
  • 2 tablespoon minced tarragon leaves, plus more for garnish
  • 4 ounces salmon filet
  • 1 cup halved cherry tomatoes
  1. Heat a large stock pot to medium high heat. Add oil and shallot and cook until softened. Add garlic and cook another minute. Add curry paste and cook another minute.
  2. Add in corn, salt and zucchini and cook until zucchini is softened. Stir in coconut milk and chicken broth and simmer for about 10 minutes.
  3. Grill (or broil) salmon fillet and zucchini halves until cooked through. When salmon and zucchini are cooled to warm, flake the salmon with a fork and dice the zucchini into ½ inch cubes.
  4. To serve, ladle the soup into serving bowls. Crumble the salmon on top of each bowl. Toss each bowl with the cubed zucchini. Sprinkle on the cherry tomatoes, corn kernels and tarragon for garnishes.

Other summer soups:

Summer Minestrone, Eat the Love
Sweet Corn and Pepper Soup, Naturally Ella
Zucchini and Yellow Squash Soup, Kalyn’s Kitchen
Finnish Summer Soup, Farm Fresh Eats
Hatch Chile and Summer Corn Soup, The Wicked Noodle

Five Ingredient Kale Sausage and White Bean Soup in Five Minutes

Kale Sausage Soup

Five Ingredient Fridays is a new feature of one of our favorite blogs, Kalyn’s Kitchen, and so we decided to follow suit and regularly post easy five ingredient recipes. So, we will feature more five ingredient recipes that are quick, easy and have a minimum of processed ingredients with a maximum of flavor. Win – win, no?

This soup  is packed with flavors that will make your taste buds dance.  (Think Olive Garden Zuppa Toscana, only easier and cheaper!) And yet – grocery bag to table in just about 5 minutes flat!

You can get this on the table and finish eating dinner quicker that you can drive through anywhere! This is my current go-to quick comfort food dinner, and now that the holiday season is in full swing, who doesn’t need easy yummy recipes at your fingertips?

Weeknight dinner stress SOLVED.

— posted by Donna


Serves 4 to 6, as a main course, more as a side dish

8 ounces cooked sweet Italian sausage, without casings
4 cups diced kale
4 cups low sodium chicken broth
2 cans (15 ounces each) white cannellini beans, drained
2 ounces Parmesan Cheese, grated

Place sausage and kale in pot and break sausage into small crumbles with a fork or potato masher, cooking over medium high heat until lightly browned, about 2 minutes. (NOTE: If your sausage is very lean, you may need to add a little oil to cook it.)

Add chicken stock and beans, turn heat to high and bring to a boil. This will take about 3 minutes.

Turn off heat and taste and add salt and pepper to taste as desired. Garnish with Parmesan cheese. Serve immediately.

Crusty French bread optional, but encouraged.

Other quick soups to ease your weeknight stress:

Quick and Easy Miso Soup, The Soup Chick
15 Minute Tom Yum Soup, Rasamalaysia
Easy Minestrone, Lemons and Anchovies
Easy Tortilla Soup, Kitchen Parade
7 Ingredient Zuppa Toscana, Gimme Some Oven
Kale and Chickpea Soup, Budget Bytes
Turkey Sausage Kale and White Bean Soup, Skinny Taste

BLC Soup: Creamy Bacon, Leek and Cauliflower


BLC Soup: Bacon, Leek & Cauliflower. Dairy-free and delish.

What would you say are your top 5 kitchen appliances?  Actual stovetop and oven excluded. I’m talking about those workhorses you rely on constantly, across a huge range of different recipes, used almost daily or even multiple times per day? I have some that often get used multiple times per meal. Have you thought of your 5? You might even have a longer list.

Now, imagine that you have to box them all up and put them in a storage facility, completely and utterly inaccessible. How long could you go?

Well, I just got back from a cross-country trek with all my worldly goods, which were in a storage unit just shy of 3,000 miles away. In February of 2011, I locked it up and drove across the country to Portland with Donna’s help, bringing only what I could fit in my car. That’s right, My Cuisinart, my Kitchen Aid, my mandoline, my slow-cooker, even seemingly minor items like microplane zesters and wine openers – I’ve done without them all for two years. I am a fortunate person indeed to have had all these material luxuries in the first place – this was a fine life lesson in not taking what we already have for granted.

So at long last, we’re reunited, my stuff and I.   The very first thing I made in my Vitamix (thank you Donna!) was Nom Nom Paleo’s homemade sriracha, which is just stupefyingly good. And then I made the fabulous  bacon, leek and cauliflower soup you’ll find below – using my immersion blender. (And then of course I topped the soup with the sriracha.) Totally dairy-free, it manages to be rich without being heavy. And with an immersion blender, it’s also a total cinch. If you don’t have one, it’s also totally possible in a blender, don’t worry!

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Roasted Red Pepper Soup with Goat Cheese and Herb Marbles

Roasted Red Pepper Soup – and little surprise marbles!

Roasted Red Pepper Soup

There is something about roasting that makes red bell peppers swoon-worthy. Sweet. Soft. Smoky. And, importantly, at this time of year: RED.

I saw Giada make goat cheese “marbles” and add them to a cream soup and so I thought they might add a nice tart tang to this sweet creamy Roasted Red Pepper soup. You could also use a favorite tomato soup recipe if you like.

For the “marbles,” I used equal parts cream cheese and goat cheese –  and lots of minced parsley. You could use any herb you like. Hm m m m…. might try rosemary next time . . . .

I love soups that you can throw in a blender or take a stick blender to. I put this soup through a fine mesh strainer to remove the pulpy-ness. It is a lovely Christmas first course. The goat cheese marbles melt right into the soup when you stir them, adding a nice herb tang.

Please pardon the irresistible pun on my part: Have a Souper Christmas, Everyone! …

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White Bean Kale and Sausage Stew Recipe

Hearty kale and sausage stew – in five minutes flat.

This soup – with FIVE ingredients and FIVE minutes total time – is packed with flavor that make your taste buds dance.  (Think Olive Garden Zuppa Toscana, only easier and cheaper!) And yet – grocery bag to table in just about 5 minutes flat! Win – win, definitely.

You can get this on the table and finish eating dinner quicker that you can drive through anywhere! This is my current go-to favorite hearty main dish soup. I have made it six times in just the last month.

Weeknight dinner stress SOLVED.


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