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A Delicious Recipe for Salmon Chowder-Tonight's Family Meal

March 25, 2017

I woke up this morning to rain, which is a rare event around here lately. A very nostalgic feeling came over me after many years of living in the Pacific Northwest and that's what inspired tonight's family dinner- Salmon, Potato and Corn Chowder.  Gluten-free, kid-friendly, adult-friendly, healthy, affordable, includes all-the-food groups meal (that's what makes a meal nutritious in my opinion).  I think I checked all required boxes!   You could easily leave out the bacon or salmon if it's not your thing either.  I wouldn't classify this as an easy or quick recipe, but it will make a ton of leftovers and is just good eating.  If you get a lot of meals out of a recipe, sometimes it's worth that investment of time early on.  Enjoy!

 

Salmon, Potato and Corn Chowder

Ingredients:

5 Small/medium sized red potatoes cut into 1/4 inch cubes

4 Slices of great quality bacon cut into small strips

1/2 of a yellow onion diced

2 stalks of celery chopped finely

4 ears of fresh corn (boiled for 10 minutes, cooled and chopped off the ears) or use frozen if you're in a time crunch 

3/4 lb-1 lb of cooked salmon (buy salmon with skin on, cook for about 20 minutes until almost cooked through at about 375 degrees)

1/2 teaspoon of dried thyme or 1 tsp of fresh

1 Tablespoon of butter

1 Bay leaf

3 cups of milk (I use 2%)

1 cup of heavy cream

2 cups of chicken stock (homemade if you got it)

salt & pepper in the recipe

fresh chopped chives

 

Preparation:

Saute the bacon until slightly crisp.  Boil the potatoes in salted water until al dente (about 7 minutes).  Drain and set aside.  

 

After bacon is cooked, pour off all fat from the pot (clean out the burned bits on the bottom too, don't like burned bits in my food).  Add butter and saute onion and celery until translucent.  Add 1 teaspoon of salt, thyme and the bay leaf.   

 

Add milk, cream and chicken stock.  Simmer until almost boiling, but don't let it boil.  

Add the potatoes and corn, another teaspoon of salt (or not if you don't want it), 1/4 teaspoon of black pepper.  I'm all about salting to taste, so if you want add more, if not don't do it!  Taste it!   Let cook for about 15 minutes at low to medium

 

Add the salmon and bacon right before serving and cook for another 10 minutes.  

 

Garnish with fresh chives at the table.  

 

 

The kids loved this tonight and it was such a comforting family meal after a full week of work and school.  Hope you enjoy!

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