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Salmon Chowder presented by Rock Eddy Bluff Farm
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When the weather cools, this tasty chowder goes over great. It contains the "Holy Trinity" (onions, peppers and celery), ingredients that serve well in most soups, chowders, and stews.
Ingredients
1 small onion, finely chopped
1/2 cup diced celery
1/4 cup diced green pepper
Cooking oil
1 cup water
1 regular can of salmon (red or pink) - do not drain
2 to 3 small potatoes, chopped
1 cup milk
1 cup cream
2 Tablespoons butter
Garlic, optional (If you are a garlic lover, it is great here.)
Saute celery, onion, and pepper in oil until onion is transparent. Add to potatoes and 1 cup water and cook until potatoes are tender. Shred salmon with a fork as it is added to the pot along with milk and cream. Let simmer (do not boil) for 1 hour and add 2 Tablespoons of butter. Sprinkle with paprika for added color.
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Rock Eddy Bluff Farm
Dixon (Rolla area), Missouri
Morning fog rises from the valley. At night whiporwills, owls and coyotes sing. Magnificent, peaceful. Life's rigors melt!
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Click here for pictures and information about the inn.
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More Rock Eddy Bluff Farm Recipes:
Chicken Lasagna |
Bluffhouse Biscuits and Gravy |
Savory Vegetable Soup |
Rib Seasoning
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