muskybob Posted January 17, 2008 Author Posted January 17, 2008 It is also an ancient custom that if a female finds the bay leaf in her chowder, she has to kiss the cook. That's why I always put in two.
silver one Posted January 17, 2008 Posted January 17, 2008 Silver One, sorry I missed your last post. I'm anxious to find out how the fund raiser worked out. Do you call it Adirondack Salmon Chowder? Please keep us posted with the comments they made. Wish I was there. Thanksthe fund raiser is this comming sat. i will let you know if it is a hit, Im sure it will be
muskybob Posted February 19, 2008 Author Posted February 19, 2008 the fund raiser is this comming sat. i will let you know if it is a hit, Im sure it will beHey silver one, I'm curious how your fundraiser turned out. Any comments or pics?
silver one Posted February 19, 2008 Posted February 19, 2008 No pics Bob. but my 32 quarts of chowder was said to be the most liked dish there. When my table was let go to get in line all 32 quarts were gone. On top of that I made 20lb of smoked salmon and steelhead and a new one " Salmon Pizza". There were 500 people there and the "Dutch" can eat. My 32quart roster looked like it was licked clean. And I did call it Adorondak Salmon Chowder. As that is what it was called when i printed it. once again thanks for sharing a great recipie.
muskybob Posted February 19, 2008 Author Posted February 19, 2008 Good job Joe, but do you realize that now it's a lifetime commitment? :lol: I haven't checked yet, but I hope you posted the salmon pizza recipe so I can give it a try. Thanks for the reply.
Three Bucks Posted February 19, 2008 Posted February 19, 2008 I tried this out last month. It is the best. We didn't have a filet so I subed a pint jar of canned salmon and it worked great. My wife even liked it and she claims to not like fish.Bruce
muskybob Posted February 19, 2008 Author Posted February 19, 2008 Another believer. Glad you converted her to the fishin side of life. Now she'll be happy to see you coming in the door with fish.
silver one Posted February 19, 2008 Posted February 19, 2008 BobI have not yet posted the recipe but it is simple Just take a whole salmon Filet with skin on and lay it on a cookie sheet or baking pan with a little oil so the filet does not stick just like a pizza I pile on Mushrooms, peppers, Black olives, "pepperocinie/hot peppers", onions, atichokes, Old bay seasoning on top of filet and toppings, Smother it with Motzerella Cheese and bake at 400 for 10 to 15 Min or untill fillet is done. Now you may have to partially cook the fillet before you add the topping depending on how big of a fillet you use. I try and use one that wont require that as it taste bettter if all the stuff from the fixins cooks into the fillet. You can put on whatever you like for toppings I just used those because I had them. Some pepperonie might not be to bad on it.
muskybob Posted February 19, 2008 Author Posted February 19, 2008 I've never left the skin on my fillets. Do you have to de-scale it before you fillet it?
silver one Posted February 20, 2008 Posted February 20, 2008 No You only leave skin on to cook, which most guy who bake , grill or smoke do anyway. when fish is done it falls right off with very little or no effort Im going to kick it up a notch and try marinaria sauce latled down the middle for a little more flavor next time it make it. spring better get here soon, Im getting low on fillets.
Priority1 Posted April 7, 2008 Posted April 7, 2008 Heres a little twist to a GR8 recipe. Try making the chowder with smoked salmon. All I had was smoked salmon.
muskybob Posted April 8, 2008 Author Posted April 8, 2008 Already a step ahead of you Frank, that's all I had left the last time I made it. I forgot to post to the thread so you're the first. Good luck on the water this year, the fun's just beginning.
Priority1 Posted April 8, 2008 Posted April 8, 2008 GL 2 U also Bob. I'll make my first trip sometime this week.
muskybob Posted December 22, 2009 Author Posted December 22, 2009 Made a double batch this past weekend for my sportsman's club. All that was left to bring home was the pot. LOL Watch for the recipe to appear in an upcoming Great Lake's Angler Magazine. YAHOOOOOOOOOOOO FISH ON!!!
Priority1 Posted December 23, 2009 Posted December 23, 2009 Made a double batch this past weekend for my sportsman's club. All that was left to bring home was the pot. LOL Watch for the recipe to appear in an upcoming Great Lake's Angler Magazine. YAHOOOOOOOOOOOO FISH ON!!! Bob, Good 2 C U back. You always added a lot of fun and info to this site.
steeliebob Posted December 24, 2009 Posted December 24, 2009 Sounds good. If I can get a couple of steelhead through the ice this weekend I will give it a try
snowfish Posted June 21, 2011 Posted June 21, 2011 Been looking at different salmon/fish chowder recipes, and this one sounds awsome. Will be trying it when I get some fresh salmon this summer. Have you added anything besides salmon? Thinking of tossing in some "saginaw bay scallops"!(walleye cheeks:D).
UBDSLO1 Posted July 10, 2011 Posted July 10, 2011 can't wait to try this, sounds awesome! thanks for sharing!
Rascal Trophy Fishing Posted July 10, 2011 Posted July 10, 2011 I like the way Snowfish kicked it up a notch with the scallops idea........this sounds like one recipe that should be canned for public consumption.
d-fresh Posted July 26, 2011 Posted July 26, 2011 If you are using fresh salmon that has been diced up, what is the best method to cook the salmon? I assume it is pre-cooked before adding it to the chowder. (sorry if I missed it and it was already asked in the thread)
UBDSLO1 Posted July 27, 2011 Posted July 27, 2011 If you are using fresh salmon that has been diced up, what is the best method to cook the salmon? I assume it is pre-cooked before adding it to the chowder. (sorry if I missed it and it was already asked in the thread)I didn't mine, just threw it in there and it cooked with a slow boil.BTW, this is the BEST chowder that I've ever had, and Im not a soup/chowder person at all. I loved the stuff!
snowfish Posted July 27, 2011 Posted July 27, 2011 I like the way Snowfish kicked it up a notch with the scallops idea........this sounds like one recipe that should be canned for public consumption. I didn't have any salmon in fridge, so made a double batch and used a quart of walleye, 1/2 quart bag of walleye cheeks, and a pound of raw peeled shrimp(50-60 count). Was awesome. Just needed a little zip, so added a couple heaping tbsp. of cajun seasoning:D. Was so good, at the left overs for breakfast/lunch/and dinner the next day! Can't wait to make it again.
Blaze Posted February 7, 2012 Posted February 7, 2012 I made the "salmon chowda" for Super Bowl Sunday! Was awesome! Was even better the second day , going to try it with smoked salmon next time. Thanks for the recipe MuskyBob! It's a keeper!
muskybob Posted March 25, 2014 Author Posted March 25, 2014 Hey guys, glad to see you're still enjoying my Adirondack Salmon Chowder recipe. Thanks for all the kind words too. I'm also happy to see you're experimenting with different seafood with it. I've made it with everything you've mentioned & it always comes out great. My recipe is just a basic starter. Add away and post how ya liked it. Good luck on the water to all this year.
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