Since tomorrow is the first day of fall, we are kicking off a new blog series for the season called Scrumptious Seafood. We will post recipes each Tuesday that will hopefully warm the body and taste great. If you try them let us know how it turned out!
This week we feature a recipe from a book available in our gift shop called Tin Fish Gourmet by Barbara-jo MacIntosh.
Salmon and Broccoli Chowder
“I created this dish out of necessity for comfort food on a rainy November evening. This thick chowder could almost be classified as a stew. But soup has its own special magic. A few contemplative spoonfuls of this dish on a cold night may conjure up welcome memories of one of your mother’s classic creations.”
1 7.5 oz/213 g tin salmon, drained and flaked
1 tbsp butter
1 small red onion, sliced into rings then cut in half
1 tbsp flour
1 tsp fresh thyme, chopped (or ½ tsp dried)
2 cups hot milk
1 cup potatoes, cooked and diced
1 cup broccoli flowers, steamed
¼ cup grated Parmesan cheese
Fresh chives, sliced for garnish
Fresh ground black pepper
In a large saucepan over medium-high heat, melt butter until foam subsides. Turn heat down to medium and add onions. Saute for 2 minutes, making sure not to brown.
Add flour and stir until onions are coated. Add thyme.
Slowly add the milk, stirring constantly until the mixture is thick and creamy.
Add salmon, potatoes and broccoli and heat through. Serve into bowls and sprinkle with Parmesan cheese, chives and black pepper. Serves 2 – 3.