Salmon and corn chowder

[jaybone]

I made this last night and it was yummy! Start by frying up some diced onion, celery, fenel, garlic- any root veg and some salt and pepper. Add some frozen corn(1/2 cup?) and some crumbled smoked salmon (the bbq fillets- not the frozen smoked sides). I threw in some fresh thyme, a little white wine and about 1/4 teaspoon cayenne pepper-add more if you like some heat. Let the flavours stew for a few minutes. Add some Caarnation evaporated milk (1 can) and about 750ml stock and simmer. It took about 30 minutes, start to finish! Serve with some crusty bread.

Edited January 11, 2008 by Guest

[bradm]

What kind of stock did you use? And how many servings would that make?

Aloha,

Brad

[jaybone]

I used chicken stock. But you could easily use vegy or fish stock, if you had it on hand. I'm not sure exactly how many serving it would make- I'm guessing 8+ med sized servings. Most of the measurements were just estimated.

[bradm]

Thanks. Do you (or anybody else) know how well (if at all) it'd freeze?

Aloha,

Brad

[jaybone]

I'm not sure if it would seperate when frozen and thawed. It's refridgerating well. I just had a bowl for lunch and it's even better the second day.

[bouche]

I'm not sure if it would seperate when frozen and thawed. It's refridgerating well. I just had a bowl for lunch and it's even better the second day.

all soups and stews are better the next day. it's in the laws of physics.

[bONES]

I'm not sure if it would seperate when frozen and thawed. It's refridgerating well. I just had a bowl for lunch and it's even better the second day.

all soups and stews are better the next day. it's in the laws of physics.

curries too I find!

mmmmm...curry