This chowder recipe is newly born at 6 servings 36 fluid ounces! Two weeks ago I just wanted to cook something, anything, and as usual I didn't care much about eating it but I just wanted to create it. So you are the bearers of my appetite-less appetition (yes I get "Word of the Day" emails).
Before delving into the this recipe I don't want you to get scared off by the number of steps. There are a number of different ingredients but it is an easy recipe to make. Now that I've said that, have at it!
Add and bring to a boil over medium heat the following ingredients:
3 cups Fish Broth
2 Potatoes, skinned & diced
This will take 8-12 minutes.
If you don't have any fish broth (which is unlikely right? I mean everyone keeps stalked up on fish broth right?), the juice from 2 cans of salmon (213 gram cans each) plus the necessary amount of water to make 3 cups can be used as a replacement.
2 cloves Garlic
1 tsp Dill Seed
Important! Slice garlic into rings. Now layer the garlic on top of of the dill seeds and begin to mince. Why is it important to mince in this manner? Because, when I first made this recipe I minced the garlic and then decided to chop the dill seed loosely, so their flavour would come out when I sauteed it all. However, when I started chopping the seeds they went flying like Mexican jumping beans! The garlic is sticky which keeps it from jumping all over while you mince the garlic.
Saute (approximately 2 minutes) the garlic and dill in 1 tbsp of butter with:
2 small Mint Leaves, cut into thin strips
1 tbsp Parsley
1 tsp Lavender, rinsed
Add sauteed items to the fish broth and potatoes. Add:
1 cup Heavy Cream
If you don't have heavy cream then as a replacement you can use: 2/3 cup milk and 1/3 cup butter.
Bring pot to a boil.
Read this method before proceeding because you will have to work quickly. Strain into a heat proof jar (such as a Bernardine jar) 1 cup of boiling liquid. Careful not to spill any on yourself! I suggest using an oven mitt to hold the jar or a tea towel. Working quickly sprinkle in 3 tbsp white rice flour into the jar. Screw on the lid. Shake vigorously for 30-60 seconds or until there are no clumps of flour left. Pour mixture into main pot.
Reduce heat and return to a boil.
When chowder has thickened add:
2 cans Salmon (213g each)
And now soups on!
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