Chowder-like Smoky Salvage Soup

An awful lot of time has gone by since the last post. I’m very sorry for that, and I have a big backlog of meals to blog about. Today’s dish, however, is hot from the stove. (not really, since it’s probably three-four hours since I actually ate it for dinner)

soppingr

When my wife’s aunt and uncle moved to Copenhagen they gave away quite a lot of food that wouldn’t keep for the trip over to Denmark anyway. Among the things we were given were a tin of smoked mussels, something I felt we’d probably never use. Until I read some stuff about clam chowder. The soup I’m making today is probably breaking all kinds of clam chowder rules, but that’s never bothered me in the past. I didn’t feel like a big round of shopping, so I used up stuff I found. Ye olde crustacean stock, frozen alaska pollock up the seaworthy proteins a bit, bacon, cos at least it’s never made a dish worse, ever, creme fraiche with herbs instead of cream, because it was expires-tomorrow-cheap, some old frozen fries and some leek.

soppgryt

Bacon, leeks and diced fries are the first to go in my new nice cast iron pot, along with some white pepper and powdered garlic. Any chowder purists among the regular readers have probably un-followed by now, but in hindsight I couldn’t tell if the potatoes in the soup was hand-peeled and diced, or simply chopped up fries. It’s not cheaper at all, but handy if you’re in a pinch.

sopptvå

As I added the still frozen stock, the diced fish and the mussels (it’s damn silly, by the way, that the same Swedish company that used to can 1500 tons of locally sourced mussels annually now ships them from Chile instead. Not very sustainable I’d think) second thought struck, and I also added a handful of green beans and a pinch of paprika.

soppfyr

Good food, but crappy photo. Added water, a bit of milk to counter the rather high saltiness, a dash of lemon juice in lieu of white wine and, after bringing the pot to a boil, the creme fraiche.

soppklart

The final result is a soup with quite a few chowder-like qualities, that I hope at least a quite hungry Mainer would agree to eat. And it feels great to be back in the food blog business.

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2 Responses to “Chowder-like Smoky Salvage Soup”

  1. pyrrhite Says:

    Looks great too. I’ve always been a fan of New England clam chowder as opposed to Manhattan style. Tomatoes don’t belong in chowder, but leeks and bacon can’t do any harm. Sounds delicious.

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