Saturday, September 05, 2015

Salmon and Corn Chowder

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.

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