Posted on Dec 5, 2023
Superabundant dispatch: Creamy winter steelhead chowder and this week’s news nibbles
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"By now we assume you’ve worked through your Thanksgiving leftovers (we’ll see your turkey noodle soup and raise you a Thai pumpkin-turkey red curry), so now we’re focusing on other one-pot cozy comforts. We still love fall ingredients, don’t get us wrong, but now that the temperatures are dipping into the 30s, we’re ready for hearty braises, slow cooker classics and rustic dumplings. We’re ready for chowder. We’ve never met a chowder we didn’t like, whether it’s corn chowder or the old stalwart clam — but the creamy steelhead version in this week’s newsletter is a game changer, especially now that winter steelhead are running. If you aren’t much of an angler, that’s OK — steelhead and trout farmed in the U.S. are always green choices, especially if you source it from Northwest farmers like Pacific Aquaculture, located in the Columbia River on the Colville".
Superabundant dispatch: Creamy winter steelhead chowder and this week’s news nibbles
Posted from opb.org
Fishing
Food/Chow
Cooking
Posted 5 mo ago
Responses: 3
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One year my Wife and I went to Opryland for Christmas, they really do a wonderful job decorating. On Sunday we went to the Brunch at the Opryland Hotel and they had Salmon Chowder, it was delicious!! When we got home I searched till I found a recipe and now every time we have Baked Salmon my Wife saves a little and she makes Chowder a few days later. She makes it as good or better than the Hotel, especially when its cold outside.
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PO1 William "Chip" Nagel
"By now we assume you’ve worked through your Thanksgiving leftovers (we’ll see your turkey noodle soup and raise you a Thai pumpkin-turkey red curry), so now we’re focusing on other one-pot cozy comforts. We still love fall ingredients, don’t get us wrong, but now that the temperatures are dipping into the 30s, we’re ready for hearty braises, slow cooker classics and rustic dumplings. We’re ready for chowder. We’ve never met a chowder we didn’t like, whether it’s corn chowder or the old stalwart clam — but the creamy steelhead version in this week’s newsletter is a game changer, especially now that winter steelhead are running. If you aren’t much of an angler, that’s OK — steelhead and trout farmed in the U.S. are always green choices, especially if you source it from Northwest farmers like Pacific Aquaculture, located in the Columbia River on the Colville Reservation."
"By now we assume you’ve worked through your Thanksgiving leftovers (we’ll see your turkey noodle soup and raise you a Thai pumpkin-turkey red curry), so now we’re focusing on other one-pot cozy comforts. We still love fall ingredients, don’t get us wrong, but now that the temperatures are dipping into the 30s, we’re ready for hearty braises, slow cooker classics and rustic dumplings. We’re ready for chowder. We’ve never met a chowder we didn’t like, whether it’s corn chowder or the old stalwart clam — but the creamy steelhead version in this week’s newsletter is a game changer, especially now that winter steelhead are running. If you aren’t much of an angler, that’s OK — steelhead and trout farmed in the U.S. are always green choices, especially if you source it from Northwest farmers like Pacific Aquaculture, located in the Columbia River on the Colville Reservation."
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