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Governor's Fish (Alaskan Salmon Chowder

Source of Recipe

Former Alaska governor Jay Hammond,...


Recipe Introduction

...now a commercial fisherman and author; MM May-June 1995.

List of Ingredients

“In the Hammond homestead on Lake Clarke, it’s Bella Hammond--who’s a native Alaskan from the Bristol Bay area and fished commercially until just recently--who brings home the salmon for this recipe.”



Recipe

Exchanges
Makes eight servings


3 strips bacon, cut into 1/2-inch slices
1 onion, diced
1 cup fresh, frozen or canned whole-kernel corn
1 can low-fat evaporated milk undiluted
White pepper to taste
2 cups fish OR chicken stock
2 teaspoons cornstarch
1 pound salmon fillets, skinned, rinsed and cut into 1/2-inch cubes
2 medium potatoes, steamed till fork-tender, cooled and diced
2 teaspoons chopped fresh parsley

In large saucepan saute bacon and onion until bacon is cooked and onion is soft. Stir in corn, milk and pepper.

In small bowl blend stock and cornstarch until smooth; whisk into soup and cook until thickened. Stir in salmon and potatoes; cook 4-5 minutes until salmon is opaque. Stir in parsley and serve.


Nutrients per serving: Calories 238; Protein 19g; Carbohydrates 29g; Fat 5.59g (Saturated 1.73g), Cholesterol 29mg; Fiber 3g; Sodium 265 mg. ++++ Exchanges: Milk 0.288; Vegetable 0.25; Bread 1.725; Meat 1.875; Fat 0.3