Salmon & Corn Chowder
If you have salmon left over from the Cranberry Apple Roast Salmon, save it to make a pot of chowder! If you aren’t going to use it within a couple of days, pop it in a bag and freeze it. Thaw it overnight in the fridge to use it for the chowder.
In rosemary infused olive oil, sauté
1 big potato, peeled and chopped
¼ cup chopped onion
¼ cup chopped sweet red pepper
¼ cup chopped celery
2 cups of frozen corn kernels
½ teaspoon of celery seed
When the vegetables are tender, add chunks of salmon, a few ounces of peeled and deveined shrimp and a can of crabmeat (include the juice). Add 2 cups of broth made with Better than Bullion Lobster (or fish) flavor. Simmer all the ingredients for about 5 minutes, then add 2 cups of Half and Half. Continue to simmer for another 10 minutes before serving. If the chowder is too thin, add instant mashed potato flakes (a Tablespoon at a time) until it reaches the consistency you like. There is plenty of seasoning in the bullion, but you can add salt and pepper to taste. If you don’t have frozen corn, use a can of corn. Include the juice for flavor. I like to serve
thick chowder with cheese biscuits, and I keep the mixes on hand!
