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

 

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Prep time

10 mins

Cook time

20 mins

Total time

30 mins

 

Author: Donna

Recipe type: Soup

Serves: 4 to 6 servings

Ingredients

• 3 tablespoons olive oil
• 1 shallot, minced
• 2 cloves garlic, minced
• 1 tablespoon red curry paste
• 1 tablespoon Frank's Red Hot Original Sauce
• 2 cups corn kernels (fresh or frozen), plus more for garnish
• 1 teaspoon salt
• 1 can (15 ounces) coconut milk
• 2 cups low sodium chicken broth
• 2 tablespoon diced tarragon leaves, plus more for garnish
• 6-ounce salmon filet
• 2 medium zucchini, halved lengthwise
• 2 tablespoons Lawry's Seasoned Salt
• 1 cup halved cherry tomatoes

Instructions

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, Frank's Red Hot Original Sauce 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. Season salmon and zucchini with Lawry's seasoned salt. Grill 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.

3.5.3251

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