If you travel and camp throughout the chillier months of the year, then you might find yourself craving foods such as chili, stew, soups and chowder.
Last fall, I created a round of recipes for the Bristol Bay Regional Seafood Development Association. Their consumer website, Bristol Bay Sockeye, features numerous salmon recipes. One of the recipes I tested, tweaked, and photographed was Harvest Salmon Chowder. The recipe comes from Rose Fisher who is married to a Bristol Bay fisherman and lives in Dillingham, Alaska. When Rose gave me the recipe she quietly told me that the secret to the recipe was…canned salmon and all the juices!! She told me that she had made it with cooked salmon, but it just wasn’t the same. Aha! I am not afraid to use canned salmon, so I was pleased to try the recipe. Indeed, it is a simple awesome recipe that is satisfying and warming.
I think this recipe is particularly relevant for our Woodall’s readers because it uses many basic pantry items, such as canned sockeye salmon, evaporated milk, creamed corn, potatoes, and onions. Many of the ingredients are easily stored in a travel trailer or an RV kitchen, so I thought it would be fun to share it with all of you. The creamy chowder comes together quickly and requires a minimal amount of equipment–cutting board, knife, good saucepan, rubber spatula, and some soup bowls. So, if you like to savor chowder on cold winter nights, click here and scroll down four or five recipes for the Harvest Salmon Chowder recipe.
Photo by Melissa A. Trainer
–Melissa A. Trainer
Patti faustini
Hi Melisa, seeing’s how my beloved is a huge salmon fan , i will try this! I, however, remaine unconvinced of the joys of salmon!
Happy tales,
Patti
butterbean carpenter
Howdy Chef Melissa,
As a cheapskate who doesn’t even look at Salmon, fresh, frozen, smoked or canned, would mackerel do just as good?? I know, you are trying to sell Alaskan salmon, but some folks can’t afford it!!!
Those recipes look really tasty, though and if I win the Lotto, I WILL try them!!!