Creamy Salmon Chowder

The Woman's Day Version. Photo:CHRIS COURT: FOOD STYLING BY JUSTINE POOLE;
 PROP STYLING BY LUCY TWEED

My version.

"Creamy and rich," according to the magazine, "this satisfying fish chowder is the perfect way to warm up on a cold night." OK, but it's 80F outside--we don't need to warm up. It's warm enough as it is! Maybe they should have saved this recipe for February (when it was originally posted) instead of recycling it in August. Apparently they don't make up tons of new recipes, just use the same ones over and over. I hope I don't have to look forward to seeing gazpacho again. EEEK!

Creamy Salmon Chowder

Woman's Day Magazine Online, February 2015

Active Time: 20 minutes             Total Time: 30 minutes               Level: Moderate

Servings: 4                               Cost per serving: $2.44

Ingredients:

• 1 Tbsp olive oil
• 1 bunch scallions
• 1 stalk celery
• 3 cloves garlic
• 1/2 tsp dried thyme
• 1/4 tsp crushed red pepper flakes
• salt & pepper
• 2 Tbsp flour
• 1 qt (2 c.) skim milk
• 1 lb red potatoes
• 3/4 lb salmon filet
• 2 c. frozen corn
• chopped fresh dill (optional)

I'm starting to think that this magazine only knows one way to prepare fish. I mean, come on! I know I was complaining about grilling on Monday but it's summertime! Let's grill some fresh lake fish (walleye) or fry up some catfish and serve it with fresh veggies, a nice salad and some watermelon slices. I'm sick of cream sauce, fish and potatoes. The first version (the New England Pot Pie) was fairly good, the second (Seafood Bake with Crispy Hashbrown Topping) was OK at best. If this trend continues, this one will be yucky. But you shouldn't judge a book by its cover (random thought, why wouldn't I judge a book by its cover? Hot pink and stilletos=fun, naked man=sexy, dark and bloody=mystery. Easy to find what you're looking for. But I digress.) Sorry about that random rant, I'm hoping for the best with this one--cross your fingers.

Directions:

1. Heat oil in Dutch oven over medium heat. Add scallions, celery, garlic, thyme, red pepper, 1/2 tsp salt, 1/4 tsp pepper and cook, stirring occasionally, until the celery begins to soften, 5 minutes. Sprinkle the mixture with the flour and cook, stirring, for 1 minute.
2. Stir in the milk and 1 c. water. Add potatoes and vigorously simmer until they are just tender, 5-6 minutes.
3. Add salmon and corn, return to a simmer and cook until the salmon is opaque throughout, about 3 minutes. Top with fresh dill, if desired.

Another moderate recipe that seemed pretty darn easy. Here's how I judge: one pan=easy, two pans=moderate, a full stove or stove-top plus oven=this better be gourmet and Thanksgiving. 

I don't like just soup as a meal, so I baked the leftover baguette from last week (I bought the frozen take and bake double pack) and topped it with the this amazing herb butter from Iowa Girl Eats (check it out, the entire meal is delicious and I always have this butter mixed up in my fridge!)

When I said this was easy, I lied. If you live in a normal house with happy children, good for you. Cooking every night is a great, healthy, money-saving idea. If you live in a house with a fussy baby cooking is a luxury. Quick poll--is three months too early for teething? Because Maxen is super fussy, crazy drooly, and and chewing on everything--like my nipple. Ouch! Anyway, comment below if you have any advice for dealing with teething and/or cooking while comforting a babe.

This is how meal prep went last night: put baby in cradle, get out ingredients, pick up baby to nurse. Put baby down, chop ingredients, pick baby up to burp (second time). Put baby back in rocker, put rocker by stove, turn phone to Milk Music. Simultaneously sautee, chop, and simmer while rocking baby with foot and trying to remember the words to Drive by Incubus ('00s alternative is a big hit with him, though he also has a thing for the Ramone's, Weezer, and Atreyu). Repeat until meal finished. Round up toddler (may need to learn how to rope a steer, seems like a useful talent), put supper on table, pick up baby to rock, herd toddler back to table. Finally everyone is quiet and sitting at table. Lila says she doesn't like the spicy green stuff. Separate Lila's food into three piles on her plate: potatoes, corn, and "tuna" (the only fish she will willingly eat. A lot of things are "tuna" at our house). Andy eats a small bowl and takes Max for a bath while I feed my four-year-old and clean up. No wonder I'm tired. That was like a full day's work in an hour!

Lila really liked her chowder, once it was deconstructed and fed to her (she was "too tired" to feed herself). Andy said it would be really good. In February. When it's cold outside. I thought it was the best seafood dish so far, and one of the best dishes in general. I may save this recipe for over the winter with a good homemade crusty bread.

Tips: Don't waste money on fresh fish, when you're cooking with a rich sauce frozen is just fine. If you want to switch up the flavors, the Woman's Day website has a few options which sound good (link at top of page).

Verdict? Taste of Day Success.