Wednesday, February 24, 2010

Salmon Chowder

Extended Shelf Life for: Ground Salmon and Red Potatoes

Lent is here. And although we're not Catholic, we appreciate the intentionality that is often put into the lenten season, the sacrifice and the concern for others. I also, personally enjoy having some sort of reason to do something - like eat fish on Fridays. So, we welcomed in the season of lent with this Salmon Chowder and our dear friend Mark and his parents, who are practicing Catholics!
Olive Oil for sauteing
about 2 lbs. Ground Salmon
4 Garlic Cloves; minced
1 Onion, chopped
2 cups Potatoes, peeled and chopped
2 med. Tomatoes, chopped
5-7 cups Broth or Tea (I used Stress Blocker and Apricot Vanilla mix)
4 0z. Cream Cheese
Italian Seasoning
1 cup Heavy Cream
Heat oil in pot, saute onion and garlic until tender. Add ground salmon to the stockpot and cook and crumble in pot until cooked through. Add potatoes and liquid, bring to boiling and cook for 10 minutes or so until potatoes are close to tender. Add Sesonings and cream cheese, melt cheese. Add cream and tomatoes when potatoes are tender, cook until heated through. Serve with crusty bread or corn bread.

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