Monday 31 August
Saturday's salmon and corn leftovers gave the inspiration to a fine chowdah, as the Bostonians say.
Sweated some chopped onion, carrot, and potatoes, then steamed them in their own liquid and a little water. When they were tender, added milk, put in the kernels cut from the leftover two cobs of corn, and finally crumbled in the salmon and a good slosh of cream.
Oh man, this was good.