Here's another Soup Story, and a Yummy Recipe for Chowder

Reader Liv Vors, who is also an Edmonton food writer, sent in her Soup Story to be included in my collection of tales about the meaning of soup (closely allied with the meaning of life).

"Easterners are know to remark that a damp, humid -10 is far worse than a dry -30, because, "at least you can bundle up against a dry cold." The word "dry" is, of course, emphasized as a pointed barb in east versus west competition. I have lived in both eastern and western Canada and will profess this debate remains open. Raw, pervasive dampness is certainly not preferable over the flesh-flaying bite of a winter prairie wind. There exists an ideal antidote to this cold, regardless of humidity level - soup.  How clearly I recall a miserable January day in Peterborough, Ontario, wondering what to make for supper but not wanting to venture outside. I decided to be creative, assembled a pot's worth of orphan ingredients from the fridge, and invented Veggie Smoked Salmon Chowder. The ensuing aroma and flavour earned this hodgepodge a spot in my permanent repertoire. Enjoy."

Liv Vors' Veggie Smoked Salmon Chowder

1 medium sweet potato, peeled and cubed
1 1/2 cups (375 mL) chicken broth
1/2 cup (125 mL) fresh or frozen corn
1/2 small onion, chopped
2 garlic cloves, minced
1 1/2 cups (375 mL) fresh spinach, torn
1/2 cup (125 mL) flaked smoked salmon (but don't use lox or other cold-smoked salmon)
1 tablespoon (15 mL) cornstarch
1/2 cup (125 mL) milk
1 tablespoon (15 mL)  minced fresh cilantro
dash pepper

In a large saucepan, combine the potato, corn, onion, garlic and broth. Bring to a boil. Reduce heat, cover, and simmer for approximately 10 minutes or until potato is tender. Add the salmon and spinach, and cook until spinach has wilted (approx. 2 minutes). Combine cornstarch and milk until smooth. Stir into chowder. Bring to a boil, cook and stir for two minutes or until thickened. Garnish with cilantro and pepper. Serves 2.

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