Salmon

One of the many, many reasons we are so fortunate to live in Alaska is access to wild Alaskan salmon.  In Fort Yukon and Circle, we were very spoiled with fresh Yukon River Kings.  Now that we’re in Fairbanks, we have been getting our fish from the Copper River.  Brian has gone to Chitina for the past two years to dip net for Reds (Sockeye).  Not as much flavor (oil & fat) as the kings, but still amazingly better than anything you’ll get in the store.  So, throughout the year, we have a ready supply of fish for meals.  I really don’t know what we would do to replace that in our diet if we were to move out of Alaska because we eat it literally once a week.

I made some broiled salmon last night and decided to make some Salmon Chowder with the leftovers.  I was looking online for a recipe for Garlic Cheese Biscuits to go with it, and while online I found that a friend had posted on her Facebook a comment about G.C. Biscuits.  How timely!  We had a quick exchange and I said that I would type up my chowder recipe for her.

Before I post it here, let me throw out a few disclaimers.  1.  I do not follow recipes well… I cook by pretty much throwing things together and adjusting as I go along.  That makes it hard to write down what I did when someone asks.  2.  This is no gourmet meal… I am a budget cook who uses what I have in my pantry and freezer.  If you happen to make it and have some ideas for me, let me know!

That being said:

Stephanie’s Salmon Chowder

3 Tbls Butter
1/2 onion diced
1 carrot diced
1 Tbls minced garlic
2 cups chicken broth
2-3 cups potato diced (usually 3 medium potatoes)
10 oz corn (one small frozen bag)
2 -3 cups leftover salmon
2 cups milk
1 tsp. oregano
salt and pepper to taste
thicken with flour & water mixture.

Saute the onions, carrot, and garlic in butter until the onion is transparent.
Pour in chicken broth and add potatoes and corn.  Bring to boil and then cook for 10 minutes.  Add salmon, milk, and seasonings, bring back to boil and then add flour mixture to thicken.  Reduce heat and simmer for 15 minutes.

You could use a can of creamed corn instead of frozen corn.  I just always have corn in the freezer, so it’s on-hand.  You could also use canned salmon, but it won’t taste as good (unless maybe you’re using your own jarred salmon from this year’s catch).

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