Salmon Chowder with Crab, Whole-Grain Croutons, and Pinot Glaze

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Now it is time for the best salmon fritatta I've ever made!

I've made a few salmon fritattas in the last couple years, and this one beats them all! Since the chowder ended up with more salmon than broth, I decided to strain out about 2 cups of potato/salmon/onion/bacon from the leftover chowder, and ladled it into a well blended: 12 eggs, leftover heavy cream, leftover chives/tarragon and 10oz of crumbled goat cheese. Cooked at 350 for about an hour ...and delish! I am thinking that the chunky goodness from the chowder had a chance to soften up and marinate with other great ingredients, it was the perfect mixture to make the perfect fritatta!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Instead of the crab broth, I used Dan and Chet's shell stock. I also added bacon. It was delicious!! My family enjoyed it and I plan to make again soon.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This chowder is very tasty. I altered the recipe, however, as I was going for a more hearty, smoky flavor. As stated, this recipe does take about three hours from start to finish. Here are the alterations to the recipe:

Crab Broth:
* peeled and chopped the shallots and one medium yellow onion
* instead of two crabs, added one pound of fresh crab meat
* added chopped bacon
* cooked as instructed, but did not strain the broth when done

Salmon:
* instead of baking fresh salmon, added 1 lb of smoked salmon

Chowder:
* didn't add more onion
* added 2 lbs of additional fresh crab meat

I didn't add croutons or the Pinot glaze.