Filed under: Comfort at Camp, Menu Planning & Cooking, Preparation & Readiness, Uncategorized
Harvest Salmon Chowder for Chilly Winter Days
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
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