Salmon And Crab Chowder
Source of Recipe
Trial and error
Recipe Introduction
I don't eat clams, but clam chowder has always looked SO good to me. So I decided I would invent my own chowder, using salmon (little did I know, the web already had as many as a DOZEN salmon chowder recipes already!). The crab (imitation crab, of course) was just an afterthought-- for those that don't like crab, the chowder is just as good without it. Old Bay seasoning should be available in the spice aisle of any supermarket, but if you can't find it, feel free to use McCormick's Chesapeake Bay Seasoning.
A word on imitation crab meat: Some brands of imitation crab meat actually add trace amounts of crab meat to their product. If you don't eat crab, be sure to consult the ingredient list before buying a package.
List of Ingredients
2-1/2 lbs. potatoes (doesn’t need to be exact)
6 tablespoons olive oil
3 medium onions, diced
3 sticks of celery, diced
5 tablespoons flour
1 tablespoon Old Bay seasoning
2 teaspoon garlic, chopped
1 can chicken broth
1 quart half-and-half
16 ounces smoked salmon, cut into bits
8 oz. imitation crab meat, shredded
2 teaspoons pepper
Recipe
1. Peel potatoes and chop into small pieces. Place in small pot and add cold water until potatoes are covered. Bring to a boil and cook for 20 minutes. (The delay while the potatoes are cooking is a good time to cut the rest of the vegetables) Drain and mash.
2. Heat olive oil in a large soup pot, add onions and celery, and cover. Cook until just soft.
3. Sprinkle in flour. Cook for 3 minutes, stirring frequently.
4. Stir in mashed potatoes and all remaining ingredients. Bring to just under a boil. Reduce the heat and simmer over low heat for 35 minutes (stirring frequently).
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