LarryW
10-23-2009, 22:26
Ingredients:
3-4 potatoes, diced
¼ Cup onion, finely chopped
¼ Cup celery, finely chopped
2 1-lb cans of salmon (skin and bones removed, drained, and flaked...use good salmon like Bumble Bee)
2 15-oz cans of Mexicorn (that's the corn with the pimento or red pepper chunks in it)
1 tbsp chopped parsley (for color)
1 tsp salt
½ tsp pepper
½ Cup white wine (something dry)
1-quart half-and-half (you can use milk, but the half-and-half makes it taste a lot better.)
3 tbsp butter (margarine is a let down...go with the butter)
Directions:
Combine potatoes, onion, and celery in a saucepan that’s big enough to handle the job. Add enough water to cover everything, and cook until vegetables are tender.
Add salmon, corn, salt, pepper, parsley, wine, and half-and-half.
Heat slowly (LOW to MEDIUM heat), stirring occasionally. When it’s hot, add the butter, and when the butter is melted serve the chowder up with oyster crackers or French bread. Shredded cheddar cheese is a nice addition on top, too.
You could use fresh cooked salmon if you wanted to, but unless you catch the fish yourself most fresh salmon is farm raised. Canned salmon is caught on the hook. Just seems to taste better.
This is an easy recipe to prepare, and it keeps well in the fridge. Re-heating is a breeze in the microwave (one bowl for 1-minute on high), and it tastes just as good. This recipe makes a good share of chowder that’ll provide about 8-10 bowls. The whole process only takes about 45-minutes to make.
Enjoy!
3-4 potatoes, diced
¼ Cup onion, finely chopped
¼ Cup celery, finely chopped
2 1-lb cans of salmon (skin and bones removed, drained, and flaked...use good salmon like Bumble Bee)
2 15-oz cans of Mexicorn (that's the corn with the pimento or red pepper chunks in it)
1 tbsp chopped parsley (for color)
1 tsp salt
½ tsp pepper
½ Cup white wine (something dry)
1-quart half-and-half (you can use milk, but the half-and-half makes it taste a lot better.)
3 tbsp butter (margarine is a let down...go with the butter)
Directions:
Combine potatoes, onion, and celery in a saucepan that’s big enough to handle the job. Add enough water to cover everything, and cook until vegetables are tender.
Add salmon, corn, salt, pepper, parsley, wine, and half-and-half.
Heat slowly (LOW to MEDIUM heat), stirring occasionally. When it’s hot, add the butter, and when the butter is melted serve the chowder up with oyster crackers or French bread. Shredded cheddar cheese is a nice addition on top, too.
You could use fresh cooked salmon if you wanted to, but unless you catch the fish yourself most fresh salmon is farm raised. Canned salmon is caught on the hook. Just seems to taste better.
This is an easy recipe to prepare, and it keeps well in the fridge. Re-heating is a breeze in the microwave (one bowl for 1-minute on high), and it tastes just as good. This recipe makes a good share of chowder that’ll provide about 8-10 bowls. The whole process only takes about 45-minutes to make.
Enjoy!