[QUOTE=Martini Enfield]
I love Smoked Salmon… the idea of a Smoked Salmon Chowder intrigues me greatly! 
[/QUOTE]
Heaven in a bowl, my friend. Especially if you get it from Pike Place Chowder in Seattle. Worth the trip back to the States.
[QUOTE=Jodi]
Heaven in a bowl, my friend. Especially if you get it from Pike Place Chowder in Seattle. Worth the trip back to the States.
[/QUOTE]
‘Nova Scotia salmon’? :dubious: What’s wrong with some nice wild caught Alaskan salmon? Local salmon is better than Atlantic salmon! (Oh, man. I need to go by Brady’s Oysters for some smoked salmon!)
[QUOTE=Johnny L.A.]
‘Nova Scotia salmon’? :dubious: What’s wrong with some nice wild caught Alaskan salmon? Local salmon is better than Atlantic salmon! (Oh, man. I need to go by Brady’s Oysters for some smoked salmon!)
[/QUOTE]
Well, it’s more expensive, for one. I wouldn’t put top-quality smoked salmon in a chowder, but then I probably wouldn’t smoke top-quality salmon. Whatever they put in it, the chowder at Pike Place Chowder is awesome – don’t knock it 'til you try it.
How about a big steaming bowl of kanagaroo chowder?
[QUOTE=Siam Sam]
How about a big steaming bowl of kanagaroo chowder?
[/QUOTE]
I can’t stand the taste of Kangaroo, alas, but it’s considered a delicacy here for some reason.
[QUOTE=Johnny L.A.]
How are you fixed for smoked salmon? Have you ever had, or made, smoked salmon chowder?
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Gotta recipe to share?
Today’s SFGate.com (the online version of the San Francisco Chronicle) contains an article titled “Chowder the West Coast way; Summer soups draw from the garden and the sea”.
Included are recipes for:[ul]
[li]Corn Chowder with Roasted Red Peppers[/li][li]Clam Chowder[/li][li]Salmon Chowder with Tarragon[/li][li]Southwestern-Style Red Chowder[/li][/ul]Since I have an Asian market nearby that sells offcuts of salmon at a low price, I’ll probably try making the salmon chowder this weekend, but I will most likely replace the salt pork with Bacon Salt.