I love chowder, but I have never attempted making it myself. Until tonight. To celebrate a visit from my mom I thought I would try making this smoked salmon chowder from the New York Times Magazine [February 17 number]. The only thing I changed was that I added a couple of chopped slices of pre-cooked bacon. Also, I skipped adding flour to the initial saute of vegetables for fear that I would scorch it. In place of the flour I dissolved two tablespoons of corn starch in a little cold water and stirred it in. I worked fine. The result of this easy recipe was a super-luxurious, silky chowder which got rave reviews. Use of smoked salmon really elevates this chowder above others I have tried. In fact, I may not make any other sort of chowder in the future. I may open a chowder truck. In short, I loved this dish and I think you will too.
The wine I used to make the chowder was a ten dollar bottle of Elki Sauvignon Blanc...
...a Chilean label which was new to me but which was nice and crisp and perfect for not only making the chowder, but for sipping while cooking and drinking along with the finished product. Add a nice crunchy baguette and you have the perfect winter meal. Even my French sous-chefs agreed...
Try this fantastic chowder for a date, or for an indulgent solo meal. You will be glad you did.
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1 comment:
Looks good enough I went to http://cookingfortwo.about.com/od/soupsstews/r/Recipe-Smoked-Salmon-Chowder-For-Two.htm and got a recipe. Never would have thought it existed....
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