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SMOKED SALMON AND SWEET POTATO CHOWDER WITH ASIAN TWISTS

Ingredients

2 tablespoons olive oil

1 large leek, white and light green parts chopped (about 2 cups)

8 cloves garlic, chopped

¼ cup ginger root, peeled and minced

5-ounces pancetta, chopped

5-ounces shitake mushrooms, caps sliced and stems discarded

1 tablespoon turmeric root, peeled and grated on a microplane (or ½ teaspoon dried)

1 red bell pepper, chopped

1-pound sweet potatoes, peeled and chopped into 1 ½” dice (about 1 large sweet potato)

3 cups seafood or lobster stock

1 ½ cups corn (preferably fresh and cut off the cob or frozen will also work)

¼ cup soy sauce

1 tablespoon fish sauce

2 tablespoons wasabi sauce

2 ½ cups heavy cream

2 tablespoons maple syrup

1-pound smoked salmon, broken into bite-size pieces

2 tablespoons parsley, chopped

Instructions

Heat the olive oil in a 6-8 quart Dutch oven or soup pot over medium high heat.  Add the leeks, garlic, and ginger root to the pan and cook until soft and fragrant, about 2 minutes.  Add the pancetta and continue cooking until the fat is rendered and the pancetta begins to brown.

Add the mushrooms, turmeric, red pepper, and sweet potatoes.  Cook, stirring frequently for 3-4 minutes until everything is well coated and the veggies begin to soften.  Add the stock and corn to the pot and bring to a boil.  Reduce heat to medium low and cover the pot.  Cook for 5-7 minutes until the sweet potatoes are tender when pierced with a fork.

Add the soy, fish sauce, wasabi, heavy cream, maple syrup, and smoked salmon.  Bring back to a boil, stirring frequently.  Reduce to low and let the chowder lightly boil for 20-30 minutes to allow flavors to meld and the soup to slightly thicken.

Serve hot in bowls garnished with chopped parsley and crusty bread on the side.

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