 |
Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 8 |
|
This is my fantasy of what Alaskan Salmon Chowder might be. I don't know if Alaskans grow asparagus, but in my fantasy, they do. I used five Kokanee (small lake salmon) and baked them first, but any kind of cooked salmon would work, including canned. Shrimp might make a tasty variation but I haven't tried it. Ingredients:
4 tablespoons butter |
1 cup onion, diced |
1 leek, white part and some of the green, chopped |
1/2 cup celery, diced |
2 cups yukon gold potatoes, unpeeled, diced |
1 bunch asparagus, tough ends snapped off, sliced in 1/2 inch pieces |
2 teaspoons dried thyme |
1 teaspoon dried dill weed |
2 tablespoons dried parsley |
14 ounces diced tomatoes |
3 cups milk |
1 -2 lb salmon, cooked, skinned and carefully boned |
1/2 cup half-and-half (optional) |
1/2 cup dried potato flakes (optional) |
salt and pepper |
1 teaspoon smoked sweet paprika |
Directions:
1. Melt the butter in a large heavy soup pot and saute the onion, leek and celery but do not brown.
2. Add the potatoes, dried thyme, dill weed and parsley, and enough water to cover. Simmer ten minutes.
3. Add the asparagus pieces and tomatoes and simmer five minutes more.
4. Add the milk, salmon and seasonings and heat to just below boiling.
5. If you would like a thicker chowder, you can whisk in the dried potato flakes.
6. Some half and half added at the end makes it richer.
|
|