Salmon Chowder with Garlic Bread

photo by sara tady ©

Happy Academy Awards night!  I love when there's something fun to watch on Sunday nights!  I made this chowder earlier today and now it's time to dig in while watching the stars walk the red carpet :)  This is super easy!  You could always sub in clams for a traditional clam chowder.  There's quite a few ingredients in this, but don't be too intimidated- they are all very affordable!

Ingredients:

2 boxes of Chicken Stock

3 chopped golden potatoes

3 cloves of chopped garlic

1 bag of frozen corn

1 large leek (or 2 small ones) (you can use 1 medium onion instead)

2 stalks of celery

2 salmon filets (enough to serve 2 adults)

1/2 of a small carton of Half and Half

1/2 stick of butter

1tbsp of red pepper flake

2 heaping tbsp of fresh, chopped dill

1-2 tbsp of chopped parsley

1 tbsp of chopped chive

4 spoonfuls of flour

1 bay leaf (optional)

olive oil 

salt and pepper

Directions:

1) Place salmon on a baking sheet, salt and pepper both sides. Place into a 375 degree oven for 20-25 minutes.

2) Coat the bottom of a large pot with olive oil- low to medium heat.  Drop in chopped leeks, celery, garlic, red pepper flake and 1 whole bay leaf.  Salt and pepper. Saute together until vegetables are soft.

3) Drop half stick of butter into pot.  Let melt.  Sprinkle 4 spoonfuls of flour on top of vegetables.  Whisk  everything together.  Continue to whisk every 10 seconds or so for the next 3 minutes.  

4) Slowly pour in about 1/4 of the vegetable stock.  Whisk vigorously until clumps are dissolved.  Add the rest of the box as well as the 2nd box.

5) Drop in the chopped potatoes. Put the lid on and turn the heat up.  Let the potatoes cook until they are fork tender.

6) Remove the bay leaf. 

7) Stir in Half and Half and the entire bag of corn. Reduce heat to low.

8) With a fork, carefully break the salmon into 1 inch bites.  Drop into the chowder.  Stir slowly.

9) Drop in chive, dill and parsley.

Garlic Bread

Toast a piece of artisan french baguette under the broiler.  As soon as you remove it, rub the open end of a garlic clove across the entire surface.  Drizzle a little olive oil and sprinkle a little parsley on top.  That's it!