Salmon Chowder
- Thread starter Chica
- Start date
A
Anonymous
Guest
ahhh and arg 
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 :smilep
am I the only "savage" onboard here ... :|
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 :smilep am I the only "savage" onboard here ... :|
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.
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
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
A
Anonymous
Guest
MOOSE":smb5ey99 said:
Al ya aren't pullin my leg are ya :| I think that's cool-as-hell... if it's true
Grandpa was pure German, his wife was pure Alaska Native! I think it was him that had the stuff goin most the time 
TyBoo.... better watch it! :shock:
Chica- thanx fer sharrin that :wink