Salmon Chowder

So I made Salmon Chowder and it turned out pretty good.

1 onion diced

2 cloves of garlic diced

6 carrots sliced thin

1 tablespoon butter

Sauté over medium high heat for about 10 minutes add

6 medium potatoes diced

Continue cooking, stirring occasionally till the potatoes get a bit of color add

1 can chicken stock

3 Tablespoons of worcestershire sauce

3 tablespoons cognac

3 Tablespoons port

1/4 teaspoon corse ground black peper

Cook for 10-15 minutes medium high heat till you can easily poke a fork in the potatoes turn the heat down to low add

2 bay leaves

1/8 teaspoon(2 pinches) ancho chile paper

1/8 teaspoon pumpkin-spice (could not find the old bay and believe it or not they have a lot of the same ingredients)

1/4 teaspoon paprika

1/4 teaspoon spicy brown mustard

2 Tablespoons butter Gently stir, this lets some of the starch from the potato thicken the soup. once the soup has cooled to a mild simmer add

2/3 cup heavy cream

1.5 lb salmon cut in 2 oz chunks

1/4 teaspoon parsly

Cook till salmon is just pulling apart when stirred. Remove bay leaves, salt to taste and serve hot.

Also no fancy flatware here, when I make food its to be eaten so not a lot of time was spent on plating or photography, but it was !tasty! and thats what counts. Also the having EDS make everything complicated so just making chowder was my accomplishment for today. A big Thank You to my husband for helping so much that I could even try this :)