Creamy Seafood, Artichoke and Potato Soup: In Season Eating!

I began with the idea of mixing two in season vegetables: potatoes and artichokes. Easy enough. Add a white sauce and some corn, onions and herbs, and viola, yummy garden fresh soup. Day 2: What if I added clams and salmon? Hmmmm. I really like that idea. Like a sweet clam chowder. Here is the yummy recipe:

The Insides:
8 russet potatoes chopped small
4 large artichokes, trim ends (leave 1-2 inch stem)
2 large onions chopped small
4 sprigs of thyme
2 heads of corn, slice kernels off cob
1 can artichoke hearts in water, quartered
3 cans of clams (or fresh!) (about 6 oz per can)
1 fillet of salmon (1 pound) or other seafood of your choice

White Sauce:
4 TBS Butter
4 TBS flour (wheat free or not)
2 cups whole milk
1 cup water

Cook the artichokes in a 5 quart pan with 3 to 3 1/2 quarts of water until they are tender, but firm. Take out and set aside. Chop the hearts to add to the soup bowls. Add thyme sprigs and chopped potatoes to soup pan. Cook for 30 minutes, or until potatoes are well done.

Meanwhile . . . make the White sauce:
melt 4 TBS butter in pan on medium heat, then add 4 TBS flour, while mixing thoroughly. When mixed, add 2 cups of whole milk. Use a whisk to mix the milk, flour and butter. Stir often enough to prevent sticking and burning, adjusting temperature as needed. The mixture will thicken considerably. Add 2 chopped onions and a cup of water, stir and cook until thickened, then add to the large soup pan.

Add the corn kernels, can of artichokes, clams, chopped & de-boned salmon, salt and pepper to taste. Cook until salmon and corn is done, about 5-10 minutes. Cool to eating temperature and serve!

We enjoyed our soup with Jasmine rice and soy sauce.