Bills Incredibly Tasty Salmon Seafood Chowder |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 8 |
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Here I sit, consuming a fantastic Salmon Chowder that could be contain just about any combination of seafood you want to put together. The basic recipe I stole from Chefmeow (doesn't Cathy have some great recipes picked up along the way from Estate Sales? Read more ?) and modified it to make sure my wife would like it and mainly to match the ingredients I had on hand. Alaska Salmon Chowder And did it turn out good, or what? And don't add salt. I tried using a fish seasoning which is mainly salt and it made it a little to salty for me - I normally don't use any salt. But it is still an incredible chowder! I normally cut the flowerlets from the stalks on brocolli - put the diced stalks in first as they take longer to cook. Ingredients:
14 ounce can salmon; boned and flaked |
1 cup chopped white onions |
1 cup chopped celery |
1 garlic large clove minced |
4 tablespoons margarine |
1 ea sprig parsley with stems of garnish; chopped finely |
1 cup diced potatoes |
1 cup diced carrots |
1 cup finely diced brocolli stalks |
3 cups chicken and/or fish broth; i used a chicken-fish br |
1 ea squirt of prepared mustard - about; a teaspoon |
1 tbsp fish sauce |
1/2 teaspoon thyme |
1/2 teaspoon freshly ground black pepper |
1 cup chopped broccoli flowerlets |
2 cups whole milk |
1 can (14 oz) condensed corn chowder (gortons); or frozen corn |
minced fresh parsley |
Directions:
1. Drain and flake salmon reserving liquid. Make sure you get out all the bones...
2. Saute onions, celery and garlic in margarine.
3. Add parsley, brocolli stalks, potatoes, carrots, reserved salmon liquid, chicken/fish broth, mustard, fish sauce and seasonings.
4. Simmer covered for 20 minutes.
5. Add broccoli flowerlets and cook 5 minutes.
6. Strain veggies through colander. Return liquid to pan and to heat.
7. Put veggies in bowl of food processor and add 1/2 the cold whole milk to cool veggies.
8. Strain the milk into the pan using the colander again, turning down heat so milk does not curdle.
9. Put veggies back into the bowl of the food procssor, add the rest of the milk and pulse-process to reduce the size of the veggies. Do not process too long unless you want a completely uniform paste to result.
10. Spoon or pour the veggies from bowl into the pan with hot liquid. Add the flaked salmon and corn chowder and heat thoroughly - stirring thoroughly to prevent sticking and/or burning.
11. Sprinkle with minced parsley to serve.
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