Post new topic Reply to topic  [ 19 posts ] 


Author
Search for:
Message

Offline
Salmon Unlimited Member
Salmon Unlimited Member
User avatar

Joined: 09:39am - Aug 8,06
Posts: 3259
Location: Lemont IL

Post Posted: 02:28pm - Dec 14,08 
Top  
Boys and Girls, I just made this Chowder this afternoon and it may be the best soup I've ever had. A fellow on GLA.com posted it and it's a must try if you like a fish chowder?

Adirondack Salmon Chowder

From the Adirondack Series by Musky Bob

• ½ stick butter
• ¼ cup flour
• ½ cup chopped onion
• 6 slices bacon, diced
• ½ cup diced celery
• 1 ½ teaspoons garlic powder not garlic salt
• 1 tablespoon old bay seasoning
• 1 ½ cup diced potatoes
• ½ bag baby carrots, cut bite size
• 1 cup chicken broth
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 teaspoon parsley
• 1 teaspoon dried dill weed
• 2 6” salmon fillets, de-boned & cubed 1”
• 1 qt. milk
• 1 (15 ounce) can creamed corn
• 1 teaspoon cornstarch
• 1 12 oz. pkg. Cream cheese
. 2 Bay leaves

1. Saute bacon, then add butter, onion, broth, celery, and garlic powder & cook until onions, carrots, and celery are tender. Stir in potatoes, old bay seasoning, parsley, salt, pepper, and dill.

2. Bring to a boil, and reduce heat. Cover, and simmer 20 minutes or until potatoes are tender.

3. Stir in salmon, milk, creamed corn, flour, cornstarch, and cream cheese. Cook on medium, stirring frequently until heated through.

Enjoy & keep this recipe for yourselves. Yummy!

Jim

_________________
"Old age is a very high price to pay for maturity."
"Any road will take you there, if you don't know where you're going."

Captain Jim Nelligan

President - Salmon Unlimited of Illinois

Twitter @SUIllinois

 Profile WWW  

Offline
Salmon Unlimited Member
Salmon Unlimited Member
User avatar

Joined: 08:19am - Jun 17,07
Posts: 8383
Location: Gurnee

Post Posted: 03:22pm - Dec 14,08 
Top  
That looks like a perfect receipe. Along with the seasonings, I love the corn/starch addtion.

thanks,

Bruce

_________________
“The only reason for time is so that everything doesn't happen at once.” Albert Einstein
“Timing is life.” Bubbalouie

 Profile  

Offline
Salmon Unlimited Member
Salmon Unlimited Member
User avatar

Joined: 08:06am - Sep 18,06
Posts: 1641
Location: Montrose

Post Posted: 11:12pm - Aug 29,12 
Top  
This stuff is awesome! Made it tonight and it is an excellent, restaurant quality chowder. Next time I'm making it I'm going to add twice as much salmon. Thanks for passing this along.

_________________
-----------------------------------------------------------
Dave
Big Ken
Formerly Anchor Management
Montrose Harbor
Channel 7
-----------------------------------------------------------

 Profile  

Offline
Salmon Unlimited Member
Salmon Unlimited Member
User avatar

Joined: 06:59pm - Jul 14,11
Posts: 2011
Location: Lake in the Hills, IL

Post Posted: 05:53am - Aug 30,12 
Top  
You know it!

_________________
Life is an adventure, explore it!

 Profile WWW  

Offline
Salmon Unlimited Member
Salmon Unlimited Member
User avatar

Joined: 09:39am - Aug 8,06
Posts: 3259
Location: Lemont IL

Post Posted: 06:30am - Sep 1,12 
Top  
frisbee3557 wrote:
This stuff is awesome! Made it tonight and it is an excellent, restaurant quality chowder. Next time I'm making it I'm going to add twice as much salmon. Thanks for passing this along.


Glad ya'll like it, I've made it with Rainbow Trout before too, just as good.

_________________
"Old age is a very high price to pay for maturity."
"Any road will take you there, if you don't know where you're going."

Captain Jim Nelligan

President - Salmon Unlimited of Illinois

Twitter @SUIllinois

 Profile WWW  

Offline
Salmon Unlimited Member
Salmon Unlimited Member
User avatar

Joined: 08:06am - Sep 18,06
Posts: 1641
Location: Montrose

Post Posted: 12:11am - Sep 8,17 
Top  
Making this again this weekend for a game dinner. This time I'm again using more fish but I'm going to try smoking them first. Fillets from 2 small coho, 1 nice coho and a single steelhead fillet.

If you haven't tried this yet, you're missing out. It's excelent.

_________________
-----------------------------------------------------------
Dave
Big Ken
Formerly Anchor Management
Montrose Harbor
Channel 7
-----------------------------------------------------------

 Profile  

Offline
Salmon Unlimited Member
Salmon Unlimited Member

Joined: 09:27pm - Mar 12,03
Posts: 486

Post Posted: 08:53am - Sep 8,17 
Top  
Is this all the liquids, 1 cup broth and 1 qt. milk? No water?

 Profile  

Offline
Salmon Unlimited Member
Salmon Unlimited Member
User avatar

Joined: 08:06am - Sep 18,06
Posts: 1641
Location: Montrose

Post Posted: 12:56pm - Sep 8,17 
Top  
Fishing maniac wrote:
Is this all the liquids, 1 cup broth and 1 qt. milk? No water?


No water but there is some more liquid from the chicken broth and the creamed corn as well as the cream cheese when melted. It is definitely a creamy soup. Think of it as New England clam chowder but with salmon.

_________________
-----------------------------------------------------------
Dave
Big Ken
Formerly Anchor Management
Montrose Harbor
Channel 7
-----------------------------------------------------------

 Profile  

Offline
Salmon Unlimited Member
Salmon Unlimited Member
User avatar

Joined: 08:06am - Sep 18,06
Posts: 1641
Location: Montrose

Post Posted: 09:13am - Sep 11,17 
Top  
Man, this stuff is awesome and was a big hit at this past weekend's game dinner. Figured I'd share some pics as well as what I did different this time.

Modifications to recipe:
- Why use 6 strips of bacon when you can use the whole package? 1lb package.
- The two 6" fillets of fish the recipe originally calls for is definitely not enough. This time I smoked 4 small coho fillets, 2 good sized coho fillets and 1 good sized steelhead fillet. Every bite should have plenty of fish in my opinion.
- I picked up the wrong can at the store, so I used Whole Kernel Corn instead of Creamed Corn. Still came out great but I would stick to the creamed corn.
- I cut the recommended amount of salt in half
- When I got done chopping the one potato I had and the celery I had, it was more than the 1/2 cup in the recipe but I wasn't going to waste it.
- Since I had more veggies, bacon and fish, I also doubled the amount of chicken broth (I used low sodium).

Bacon, butter, onion, broth, celery and garlic powder:
Image

With the potatoes, old bay, parsley, salt, pepper and dill:
Image

Finished product after adding the fish, milk, corn, flour, cornstarch and cream cheese:
Image

Wish I still had some left!

_________________
-----------------------------------------------------------
Dave
Big Ken
Formerly Anchor Management
Montrose Harbor
Channel 7
-----------------------------------------------------------

 Profile  

Offline
Salmon Unlimited Member
Salmon Unlimited Member
User avatar

Joined: 10:35am - Feb 11,03
Posts: 8096
Location: Naperville

Post Posted: 12:06pm - Sep 11,17 
Top  
Man that looks good.

_________________
I've got to stop wishin'. Gota go fishin'...

Twin Fins

 Profile  

Offline
Chitown-Angler

Joined: 06:16am - Apr 6,15
Posts: 345
Location: Valparaiso

Post Posted: 01:58pm - Sep 11,17 
Top  
:allah My wife copied the recipe and tried it the othere evening. Thanks for posting,,,,,,,, none left now. :lol:

 Profile  

Offline
Chitown-Angler

Joined: 03:34pm - Oct 21,16
Posts: 95
Location: hometown

Post Posted: 01:01pm - Sep 16,17 
Top  
thanks for posting, made this soup friday and it's excellent. first time i ever made soup i can't believe it turned out so good.one question the potatos take to long to cook in the soup,do you partial cook them first? thanks,mike

 Profile  

Offline
Salmon Unlimited Member
Salmon Unlimited Member
User avatar

Joined: 08:06am - Sep 18,06
Posts: 1641
Location: Montrose

Post Posted: 08:04am - Sep 18,17 
Top  
mikeeman wrote:
thanks for posting, made this soup friday and it's excellent. first time i ever made soup i can't believe it turned out so good.one question the potatos take to long to cook in the soup,do you partial cook them first? thanks,mike


Easist thing to do would be to just cut your potatoes smaller so they cook faster. Whenever I made this soup, cooking the potatoes until they're tender takes about 25-30 minutes on a good simmer. The bigger the potatoe chunks, the longer it'll take.

_________________
-----------------------------------------------------------
Dave
Big Ken
Formerly Anchor Management
Montrose Harbor
Channel 7
-----------------------------------------------------------

 Profile  

Offline
Chitown-Angler

Joined: 03:34pm - Oct 21,16
Posts: 95
Location: hometown

Post Posted: 09:31am - Sep 18,17 
Top  
thanks for the reply ken, i don't know what was up with my potatoes my sister in law made it yesterday and no problem like that. i will be making it again for sure. see you next year fishing, we fished with you guys in the tournament as skeeter mike i was with him and that was as slow as the potatoes haha. thanks,

 Profile  

Offline
Salmon Unlimited Member
Salmon Unlimited Member
User avatar

Joined: 09:39am - Aug 8,06
Posts: 3259
Location: Lemont IL

Post Posted: 06:34pm - Oct 2,17 
Top  
I used to give a Tupperware container with this to my father in law when he was alive and 80 yrs old. Amazing how happy that would make him, warmed him right up. I always use more salmon than the recipe calls for too.

_________________
"Old age is a very high price to pay for maturity."
"Any road will take you there, if you don't know where you're going."

Captain Jim Nelligan

President - Salmon Unlimited of Illinois

Twitter @SUIllinois

 Profile WWW  

Offline
Chitown-Angler

Joined: 08:50pm - Feb 2,08
Posts: 331
Location: yorkville

Post Posted: 09:16pm - Oct 3,17 
Top  
Anyone tried this with walleye or panfish?
Planning to make this,I think it should be fine with a lean white meat fish.
Any thoughts appreciated-Gaff

 Profile  

Offline
Chitown-Angler

Joined: 08:50pm - Feb 2,08
Posts: 331
Location: yorkville

Post Posted: 07:35pm - Oct 10,17 
Top  
Bump-workin' on gettin' this recipe on paper,thanks for posting-

 Profile  

Offline
Chitown-Angler

Joined: 04:53pm - Feb 13,08
Posts: 359

Post Posted: 08:51pm - Oct 10,17 
Top  
Absolutely NO walleye or panfish allowed in this hallowed SALMON chowder. There's only one way around it Paul. First, you'll have to substitute the cream cheese with cheese curds and lastly, rename it Fremont fish chowder!

 Profile  

Offline
Chitown-Angler
User avatar

Joined: 01:24pm - May 18,11
Posts: 408
Location: Geneva, IL

Post Posted: 01:28pm - Dec 9,17 
Top  
Just made some of this. Excellent chowder...probabbly will abandon my original recipe . I added more broth, felt that the soup was a little too thick. I did a double batch and probabaly added 3 times the salmon. I also added 1 serano hot pepper. Anytime you add that much bacon and cream cheese to a recipe you know it will be good. Thanks for sharing. This will defintely warm the bones

_________________
How Memory Enhances The Past

Went fishing and had a drink or went drinking and caught a fish?

 Profile  
Display posts from previous:  Sort by  
Post new topic Reply to topic Latest Topics  [ 19 posts ] 

Board index » The Podium » Food for thought
Jump to:  


Who is online

Users browsing this forum: No registered users and 3 guests

You cannot post new topics in this forum
You cannot reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum
You cannot post attachments in this forum