Salmon Chowder

Chica · Posted: Mon Sep 12, 2005 9:10 am Post subject: Salmon Chowder

For a real treat, try Carmen Macdonald's salmon chowder found on page 38 of September's issue of Salmon Trout and Steelheader. Easy and very good.
Chica

Redƒox · Guest

ahhh and arg Surprised

one of my favorites since childhood "salmon chowder" or better yet "head-soup" all the richest bestest meat is in them big king or but' heads Smile

am I the only "savage" onboard here ... Neutral

Sea Wolf · Posted: Mon Sep 12, 2005 1:57 pm Post subject:

One of my buddies in our sailing club was a "Portuguese" from the Azores and used to make fish head soup out of the remains of rock cod we brought home. I never did taste any though. I think it's one of those things that if it's in your family traditions you think nothing of it, but for someone else, it's a little out in left field. Like German Blood Pudding or Head Cheese from a pig! Enjoy!!! Joe.

MOOSE · Posted: Mon Sep 12, 2005 2:27 pm Post subject:

Greg, all I can say is you must be part Finlander. I believe that fish head "kala mojakka", is the national dish!!! LOL
Al

C-Hawk · Posted: Mon Sep 12, 2005 3:32 pm Post subject:

Chica-
Why not post it in the food section on here for those of us that don't have access to the magazine? Wink

Chica · Posted: Mon Sep 12, 2005 9:00 pm Post subject: Salmon Chowder

INGREDIENTS

1 stick of butter (or squeeze of margarine)
1 large yellow onion
4-6 medium potatoes (more or less based on # of people)
Clean water
A good amount of black pepper
A good amount of dill
A few shakes of seasoned salt
6-10 slices of cooked bacon
1 can corn
1 can evaporated milk
Salmon, trout or steelhead fillets (two or three pounds)
Tabasco sauce

1. Cook the onions in butter until clear; You're not trying to brown them, so keep the heat under restraint.

2. The potatoes are added directly to the onions and butter. Add just enough water at this point to cover the potatoes. Bring to a boil.

3. Add spices and when the mixture reaches a light boil, add the fish. Stir as the fish cooks and break the chunked fish into flakes.

4. With the addition of the corn and bacon, your pot appears to hold more of a stew than a chowder.

5. The evaporated milk adds the smooth texture and appearance that chowder is know for. When fish is fully cooked and potatoes tender, allow a few minutes for flavors to mix and this chowder is ready to eat. Do not forget to spice with Tabasco in the serving bowls.

I sometimes use left-over salmon from a previous meal and this works equally as well.

BON APPETIT! From the CHICA

TyBoo · Posted: Mon Sep 12, 2005 9:08 pm Post subject:

Redƒox · Guest