SALMON AND CORN CHOWDER THAT WILL STICK TO YOUR RIBS. ENJOY DAN

CHUNKY SALMON CHOWDER by CHEF DAN:


Serves 30-40



INGREDIENTS:



5 pounds salmon

1 quart of clamato juice

20 garlic cloves, crushed

1 (32oz) can of corn

10 onions, chopped

1 quart coconut milk

1 gallon tomatoes, diced

2 tablespoons dried dill weed

12 bay leaves

1 tablespoon each dried oregano, thyme, basil, lemon pepper seasoning, fennel seed,

1 cup lime juice

Fish stock left over from boiling fish, about 5 quarts of fish stock



DIRECTIONS:

1. In a large soup pot bring 5 quarts of water to boil.

2. Add salmon, simmer for 20 minutes. Let cool.

3. In another soup pot using a strainer pour salmon and liquid.

4. Return liquid to soup pot and bring to a boil.

5. Add clamato juice, garlic, onions, corn, potatoes, tomatoes and bay leaves, and all spices.

6. Cover and simmer for 2 hours.

7. Stir in bite size pieces of salmon, coconut milk, lime juice, and simmer for 15 minutes.

8. Discard bay leaves and serve with bread.



ENJOY DAN: hallelujah