SALMON CHOWDER

SALMON CHOWDER

When the wind does not blow your way,

adjust your sails.

The same applies to menu planning on a boat…

What happens when the weather turns bad

and you had planned barbecued salmon, roasted pepper and potatoes,

and grilled corn?

….Lemons to lemonade people…

We ran into a fairly hefty storm today.

Nine hours of waves, winds and bone soaking rain.

Trying to be resourceful while keeping it simple sailor (KISS),

I went below and prepared a wonderful belly warming chowder

while Captain battled the elements.

By the time we had docked for the night

all we needed to do was throw off our wet clothes,

scoop out two steaming bowls of yumminess

and add a few grinds of pepper.

SALMON CHOWDER

1 small onion, chopped

2 garlic cloves, minced

2 tbsp olive oil

1 cup chopped sweet pepper

sea salt and pepper to taste

1 tsp dried dill

1 bottle clam juice

1 can evaporated milk

1-2 tbsp butter

1 – 28oz can potatoes, drained and chopped (or baby potatoes, chopped)

1 small can corn niblets (or 1-2 ears fresh corn, kernals removed from cobs)

2 pieces fresh salmon, cut into 1″- 2″ pieces

Heat oil and sauté onion and garlic until fragrant.

Add peppers and continue to saute.

Add potatoes and corn and saute for another 5 minutes or so.

Add clam juice and milk and bring to simmer.

Season with salt, pepper and dill

If using fresh potatoes and corn cook until potatoes are soft but not mushy.

If using canned simmer for 10 minutes to blend flavours.

If you would like to thicken it a bit, mash some of the potatoes with the back of your spoon.

When almost ready to serve, stir in butter and add pieces of salmon.

Stir to blend then cover and turn off heat.

The heat from the liquid will cook the salmon.

 

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