A shout out to Kelly for sending this four ingredient recipe for salmon chowder. Sounds perfect for a chilly day. Try it and tell us about your tasty experience. If you added your own touch, leave a comment.
Salmon Chowder (recipe from the Museum of Fine Arts, Boston Mass)
Ingredients: Salmon – fry or broil, butter, onion (use the butter to sauté), heavy cream
“The chef there said he doesn’t measure. He generally goes by eye and smell for the onion and salmon. When the salmon and onion are cooked, he puts them in a pot and covers them with the cream, brings to a parboil or boil and then cools to a simmer. I usually use a pound of salmon to 2/3 Vidalia onion and have enough for several meals. I use the little potatoes in the bag as well if I have them around. Season to taste. Enjoy!”
I asked Kelly what she recommended as a substitute for the heavy cream for the lactose-intolerant folks. Having never used a substitute, she suggested trying vegetable broth or almond milk for a lighter chowder. Another possibility is pureed cooked cauliflower. I use it as a substitute for the liquid and cheese in my shrimp and grits. What do you suggest as a substitute? Leave a comment. I would like to hear your suggestion. And thank you for sharing.