Salmon & Corn Chowder

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!

 

I'm posting some perfect meals to help celebrate the holidays.  We don't have to wait until Christmas Eve to put something beautiful on the dinner table.  When my daughter was young, we celebrated an element of Christmas every Friday night in December!  I created a theme, and we learned new things ... and enjoyed a special meal.  You don't have to have kids in the household to celebrate through the whole winter!  Continue to use your skills and talents to celebrate!  Enjoy your passions.

Roast Salmon with Cranberry Apple Glaze

A Perfect Holiday Meal

A plank of salmon makes a beautiful special meal presentation, and most supermarkets carry the frozen variety. They are so easy to prepare. You can grill them, broil them, bake them or steam them.  This half salmon was roasted in the oven. You can thaw the fish in the fridge overnight or simply float the packaged fish in cold water for a couple hours.  Don’t remove the fish from the package because you don’t want it to absorb water.

Depending on how you prefer your salmon, the timing changes.  A one-pound slab takes about twenty minutes at 375 degrees to be done.  Some folks like their salmon rare. I don’t!  I place my fish … skin side down, sprinkle with a little salt and pepper and for this recipe, I add a sprinkle of red pepper flakes.

At the halfway point in cooking, I add the cran-apple glaze to the top of the fish.  Here’s the recipe for the glaze.  It is also easy to make.

 

Cranberry Apple Glaze

1 peeled and chopped red or yellow delicious apple

1 cup of fresh cranberries

1 tiny candy apple onion, chopped

1 stalk of tender celery

¼ cup white sugar

¼ cup of raspberry infused vinegar or apple cider vinegar

½ cup of water

 

Simmer the ingredients until the sauce thickens.  Serve it warm with the roasted salmon.  If you have any left, refrigerate it and use it later to top cream cheese or brie for an appetizer with crackers.

I completed this meal with roasted vegetables and shrimp, sauteed in butter.