I stumbled upon this recipe last winter when I was feeling a bit energy depleted. That nerve wracking feeling of not quite being sick, but not well either. In popped a zinc tablet and I then cooked up this chowder. TURNS OUT. I didn't even need that silly tablet, because |>>radishes are amazing<<|. This soup is packed with a pound of them, and honestly that was all I needed to feel better. I was filled with refreshment, satisfaction, and a lift of energy, ready to tackle all those dishes I dirtied making my creation, instead of passively aggressively avoiding them to binge watch Netflix instead. You know that struggle. This was a night that I prevailed. #win.
Radishes are a root crop that can come in various colors of white, black, purple, or red. The alternate name for them is daikon. These petite bulbs are good for the stomach and liver, and as an added bonus they are blood detoxifiers. The fiber in radishes facilitates good digestion while the juice cleans out the kidneys and inhibits or treats urinary infections. They're packed with antioxidants and are "anti-congestive", meaning they decrease congestion in one's respiratory system. Next time you're sick, consider incorporating daikon into your meal to give your body a cleansing break. A few other things they do are support regular blood sugar levels as a low glycemic vegetable, improve skin with the Vitamin C, phosphorus, and zinc they contain, and freshen the mouth and breath. EATEM'UP.
Radishes and salmon are an unlikely couple that seem like an awkward pair until you see them together (or eat them together). They're definitely meant to be. Neither overshadows the other, they cooperate and support each other, and they even look like a pretty pair! They accomplish different things for the greater good, so they make great complements. The result is quite uplifting. If you love looking for ways to experiment and change up a meal, I think pink peppercorns in place of traditional black pepper could be SO GREAT. The end.
Pink Salmon Chowder
- 1 onion, diced
- 6 celery stalks, diced
- 1 cup frozen peas
- 1-2 tbsp. butter
- 1 lb. radishes
- 1 16 oz. bag of frozen cauliflower florets or 2-3 cups fresh florets
- 6 1/2 cups chicken broth
- 2 tsp. salt
- 1/2 tsp. pepper
- 1 tsp. onion powder
- 2 minced garlic cloves or 1/2 tsp. garlic powder
- 1 cup chopped fresh parsley or 2 tbsp. dried parsley
- 1/4 tsp. cayenne pepper
- 2 15 oz. cans salmon, drained
- 1/2 cups heavy cream
In a large soup pot heated over medium-high, saute the onion, celery, and peas in the butter for 1/2 minutes. Add 1/4 cup water and cook the veggies until tender. Remove from the pot and set aside. Put the radishes, cauliflower, and broth in the pot, cover, and bring to a boil. Reduce the heat and simmer until tender (a few mins.). Scoop out the radishes and cauliflower with a slotted spoon and put in a blender with some of the liquid. Blend until smooth and return to the pot. Add the sauteed vegetables back the pot along with all of the seasonings. Add the salmon and break it up into pieces. Simmer the soup for several minutes to meld the flavors. Right before serving, add the cream and stir well. Adjust the seasonings as desired and serve. ~ 6-8 servings