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MICKEY'S SALMON CHOWDER
INGREDIENTS:
2 (16 oz.) cans Alaska Pink Salmon (drained)
2 cans whole kernel corn (15 oz.)
2 cans tomato wedges (15 oz.)
1 stick butter
3 medium sized onions, chopped coarse
1 teaspoon sea salt - to taste
1/4 teaspoon black pepper - to taste
1/4 teaspoon crushed red pepper - to taste
Whole milk (add amount needed for desired consistency of chowder)
One pint heavy whipping cream
One pint half and half
1/4 cup butter for rue (optional)
1/4 cup all purpose flour for rue (optional)
Mix all ingredients in medium stock pot except whole milk, heavy whipping cream,
half and half, butter for rue and flour. Leave liquids with the corn
and tomato wedges but be sure to drain most of the liquid from the canned
salmon. Cook over medium heat at least 45 minutes (the longer the
better). Reduce liquid down the last 15 minutes with lid off pot. To
make the rue, melt 1/4 cup of
butter in a medium sauce pan over medium to high heat and add 1/4 cup of
flour whisking constantly to blend and cook about 5 minutes until rue begins
to turn brown. Add one pint heavy whipping cream and one pint
half and half and reduce heat to low-medium and simmer until mixture
thickens. Once rue thickens, add rue mixture to salmon mixture
blending thoroughly and serve while hot. If necessary to thin the
chowder down, add whole milk as needed but do not boil mixture after whole
milk is added but heat thoroughly.The rue is optional, however the
chowder will be much thicker with the rue. I switch back and forth
making the rue. Chowder works fine without the rue, just a little
thinner but fantastic nonetheless!
Serve with saltine crackers or crackers of your choice.
NOTE: We usually make this chowder when the weather begins to
get cold enough to have frost on the ground. Enough red pepper is
added to the point of being about too pepper hot. When you start
eating the chowder and your nose begins to get athletic, you might have
added too much red pepper.
Recipe and comments by Mickey Porter February 19, 1999. Below pix of
Mickey's Salmon Chowder ready to serve on 04-07-09:
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