Monday, October 19, 2009

Salmon Chowder and Irish Soda Bread

In addition to all the delicious apple and pumpkin goodies that are floating around this time of year, fall is also a wonderful time to make comforting soups and hearty breads. Together these make a delicious and filling meal that warms you right up.

The salmon chowder is adapted from a tuna chowder recipe in an old cookbook I have. The soda bread is from my sister's blog, Fabulous Food! Both turned out delicious, perfect comfort food for a crisp autumn evening. As an added bonus, both were also fairly quick and easy.

Salmon Chowder
1 small onion, chopped
1 stalk celery, chopped
1 carrot, chopped
3 tbsp. butter or margarine
3 cups diced raw potatoes
2 1/2 cups water
1 1/2 tsp. salt
1/4 tsp. pepper
2 1/2 tbsp. flour
2 cups milk
1 (14.75 oz) can salmon, drained, bones and skin removed, broken into chunks

Saute onion, celery, and carrot in butter until tender, about 5 minutes. Add potatoes, water, salt, and pepper. Heat to boiling and cook over medium heat about 15 minutes.

Combine flour and milk. Stir into potato mixture. Cook until thick, stirring constantly. Add salmon. Heat through and serve.

Irish Soda Bread
3 cups wheat flour
1 cup white flour
2 tsp baking soda
1 tsp salt
1 tbsp soft brown sugar
2 cups buttermilk or milk soured with lemon juice

Sift the white flour and baking soda together. Add the wheat flour, salt, and brown sugar and mix well. Make a well in the center and add about 2/3 of the buttermilk. Quickly and gently mix the flour in with the milk, use your hands rather than a wooden spoon. If too dry, add some more of the milk. Shouldn't be too firm, keep it a little sticky. Kneading is not necessary, just dust your hands with enough flour so you can shape it without it sticking to your fingers.

Shape into a round loaf and place on a baking tray. Cut two deep slashes across the top, either side by side like a loaf of french bread, or criss cross. Bake at 450 for 10 minutes, then reduce to 400 and bake another 15. Take out, turn over and tap the bottom. If it sounds hollow, it is done. If it doesn't, pop it back in for another 5 - 10 minutes. Cut into wedges and serve warm.


Andrea said...

This is perfect! Not only do I happen to have canned salmon on hand but I also have clams, I can use this to make clam chowder. Thank you for posting.

The Garden of Egan said...

The chowder looks delicious. I will be making this one for sure!

~~louise~~ said...

Hmmm...Salmon Chowder and Irish Soda Bread, curious combination. I adore that they are both quick and easy. Thanks for sharing, Stephanie.

Michelle said...

Hmmm... I think I need to start posting more recipes! My blog is in sad shape.

Chowder sounds really good right now, with the crisp in the air.

Anonymous said...

Thanks for the recipes. It's cold and rainy here so these two are perfect! Can't wait to try them!