It is definitely winter now. Here in Bellingham it is above freezing most days, but the constant rain makes it feel colder. And it makes me want soup! The nice thing about soup is that it is very forgiving. You don’t need to get the measurements just right, you can leave out anything you don’t like, and add anything you can’t live without.
Here is another easy recipe from www.purealaskasalmon.com using canned salmon. I like to add frozen corn or peas at the end because my kids like it, but feel free to personalize it however you like…
I just keep telling myself, in another week the days will start getting longer, so hang in there!
Switching to winter fare, this is a wonderful and easy chowder. You can make extra soup base (not including the milk or seafood) and freeze it for an extra easy meal later on. Incidentally, buying clam juice in 48 oz institutional sizes is a bargain.
Saute in a large soup pot until onions are soft.
1 TBSP butter
1 medium onion, chopped
3 cloves garlic, minced
When onions are soft, add roux (1 TBSP flour mixed with 1 TBSP melted butter)
Add the following and cook until potatoes are tender, keep pot at a steady simmer, but not boiling;
4 cups of clam juice
2 cups of water
3 or 4 cups of potatoes, scrubbed and cubed, with skin on
2 medium carrots, diced
1/3 cup dried potato flakes
2 TBSP finely chopped parsley
1 tsp dried thyme
1 tsp dried tarragon
Salt &pepper to taste
Add and warm to serving temperature, but do not heat to boiling!
1 pint of half & half or 1 can of evaporated milk (We use evaporated milk on the boat.)
2 -7.5 oz cans of Redhead and/or Thinkpink, undrained, as is, in chunks
Serve with crackers and bread and a tossed salad. Yumm.