"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Soups, Stews & Casseroles > Soups
Reply
 
Thread Tools Display Modes
 
Old 09-14-2011, 09:36 PM   #1
Head Chef
 
letscook's Avatar
 
Join Date: Sep 2004
Location: Finger Lakes of NY
Posts: 1,880
Lighter Salmon Potato Chowder Question

Want to try this recipe but not a fan of sherry at all or any kind.

Wondered if it would make any difference in the chowder if omitted ?

Here's the recipe:

Lighter Salmon Potato Chowder
If you’re not a fan of salmon feel free to make this hearty chowder with any firm-fleshed white fish.
3 tablespoons butter
2/3 cup thinly sliced carrots
1/2 cup thinly sliced celery
1/4 cup finely diced onions
2 tablespoons and 1 teaspoon all-purpose flour
14.5 ounce can chicken broth (low sodium preferred)
2 tablespoons cooking sherry
2 cups diced Yukon Gold potatoes (skin on is fine)
About 1 pound fresh salmon
1 cup frozen petite peas
2 cups 2% milk
1 cup shredded sharp cheddar cheese
1 teaspoon dried parsley
1/2 teaspoon salt
1/4 teaspoon dried dill
1/4 teaspoon black pepper
1. Toss 1 teaspoon of flour with the cheddar in a small bowl. Set aside. Cut salmon into bite size pieces removing any bones you find.
2. In a large pot melt the butter over medium-high heat. Add carrots, celery and onion and cook until vegetables are tender. About 5 minutes.
3. Sprinkle 2 tablespoons flour over the vegetables and cook for 2 minutes or until the roux is golden.
4. Add the chicken broth, sherry and potatoes. Cover and gently boil until potatoes are fork tender, about 8 minutes. Stir about every 2 minutes so vegetables don’t stick to the bottom.
5. Add the salmon, peas, milk, cheddar mixture, parsley, salt, dill and black pepper. Bring to a simmer until the salmon is cooked through, the cheese is melted and chowder thickens to taste.

__________________

__________________
One day your life will flash before your eyes. Make sure it's worth watching
letscook is offline   Reply With Quote
Old 09-14-2011, 11:32 PM   #2
Half Baked
 
4meandthem's Avatar
 
Join Date: Aug 2010
Location: Bay Area California
Posts: 2,018
Dry vermouth or a dry white wine or just omit.
__________________

__________________
Just be yourself! Everyone else is taken.

My Flickr stuff!
http://www.flickr.com/photos/e_maxwell_photography/
4meandthem is offline   Reply With Quote
Old 09-15-2011, 03:56 AM   #3
Head Chef
 
Zereh's Avatar
 
Join Date: Aug 2004
Location: Bellevue, WA
Posts: 1,548
If you're not opposed to alcohol (just opposed to sherry) I'd try cognac or brandy in it's place.
__________________
~~
Zereh

We are fed by a food industry which pays no attention to health, and healed by a health industry that pays no attention to food - Wendell Berry
Zereh is offline   Reply With Quote
Old 09-15-2011, 07:46 AM   #4
Head Chef
 
letscook's Avatar
 
Join Date: Sep 2004
Location: Finger Lakes of NY
Posts: 1,880
thanks - Ill have to get some brandy to try.
First I Think Ill try it as is without the alcohol, and go from there.
__________________
One day your life will flash before your eyes. Make sure it's worth watching
letscook is offline   Reply With Quote
Old 09-15-2011, 02:58 PM   #5
Master Chef
 
Join Date: Jul 2006
Location: Metro New York
Posts: 8,764
Send a message via Yahoo to ChefJune
"Cooking wine" of any type will pretty much ruin a recipe. It's salt-laden, crappy wine that couldn't be sold any other way.

I personally love the taste Sherry lends to dishes, but I agree with Zereh's suggestion of brandy.
__________________
Wine is the food that completes the meal.
ChefJune is offline   Reply With Quote
Old 09-15-2011, 08:59 PM   #6
Head Chef
 
salt and pepper's Avatar
 
Join Date: Jun 2011
Location: Montana
Posts: 2,027
Omitted it . But to tell the truth , with all of the other vegs, spices ,(Potatos , Mostly) will extract most the flavor ,almost filtering it out. Try it!
You'll never know its there.

PS: I don't like sherry as a drink. But I use it in cooking when called for. Its not bad.
__________________
salt and pepper is offline   Reply With Quote
Old 09-16-2011, 08:05 AM   #7
Head Chef
 
letscook's Avatar
 
Join Date: Sep 2004
Location: Finger Lakes of NY
Posts: 1,880
Thanks everyone - I tried it without and it is very good.
I will try sometime with the alchol in it
thanks again
__________________
One day your life will flash before your eyes. Make sure it's worth watching
letscook is offline   Reply With Quote
Old 09-16-2011, 09:27 AM   #8
Master Chef
 
Join Date: Jul 2006
Location: Metro New York
Posts: 8,764
Send a message via Yahoo to ChefJune
LetsCook: chowder doesn't need alcohol for flavor. In fact, I never add any to any of my chowders, although I cook with alcohol a lot. If you liked the dish the way you made it, I wouldn't mess with it.
__________________

__________________
Wine is the food that completes the meal.
ChefJune is offline   Reply With Quote
Reply

Tags
salmon

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 11:39 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.