Saturday, January 25, 2014

Gluten-Free Salmon Chowder

Need More Soups

I came home with a sore throat. I wanted soup. So we made split pea soup with bacon.

And No Soup Boy ate it. He ate it because there was lots of bacon in it. 

The next day I still wasn't feeling well, so we made chili. 

And the No Soup Boy ate it. He ate it because it was full of meat.

The day after that, I still wasn't feeling well and I wanted soup. Again. 

But what soup could we possibly make now, after these others, that the No Soup Boy would eat?

The choices were getting slim. I couldn't convince anybody to have tomato bisque. Or broccoli cheddar.  Or French onion. Or black bean. Minestrone? 

How about salmon chowder? 

I was not expecting a positive response, but I got one! Overwhelmingly positive! And of course it would be gluten-free.

Gluten-Free Salmon Chowder

3 Tbsp butter or margarine
1 cup chopped onion
1/2 cup chopped celery
2 or 3 garlic cloves, minced
2 cups diced potatoes
2 cups chicken broth
1 tsp salt
1 tsp freshly ground pepper
1 tsp dried dill weed
1 lb fresh salmon fillet (or two cans of salmon, in a pinch)
1 12 oz. can evaporated milk
1 15 oz. can sweet corn

Melt the butter or margarine in large pot over medium heat. Sauté onion and celery until tender, then add garlic, stirring occasionally, until garlic is tender.

Stir in potatoes, broth, salt, pepper, and dill. Bring to a boil, then reduce heat and simmer 20 minutes.

Stir in salmon, evaporated milk and drained corn. Cook until heated through. Serve immediately.

If you like your chowders thicker, just mash up some of those cooked potatoes and stir. The starch from the potatoes will thicken this right up.

The question is, would the No Soup Boy eat the salmon chowder?

Shockingly enough, No Soup Boy ate this too! Just without any of the liquid. Bits, nothing but the bits. And there were plenty of them.

And for the fourth day? Well, there was no getting anyone to agree to more soup. We had pasta. Gluten-free pasta, mind you.

Happy Soup Days!

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