I started with his basic recipe and just played with it until it was perfect, according to me. So it's ended up kind of like an everything but the kitchen sink chowduh. It really is very good. It's not creamy per say but it is chunky and flavorful. It was actually Baby Cakes who gets the credit for the crawfish boil seasoning, he said he wanted spice and we had some left over from a crawfish boil we a had a few months back so TADA! It really worked with this dish. (Probably because the seasoning is made for seafood.) But no worries it's not spicy with the amount I added. It just lends some extra saltiness and flavor.
Baby Cakes loved this one and it has joined the list of recipes that I am allowed to make again. (lol, he's so cute thinking he has all the pull here, wink.) So either he'll eat anything, true, or I'm just a dang fine cook, also true (to toot my own horn).
4 cups milk
3 cups heavy cream
2 cans salmon, drained and flaked (skin and bones discarded)
2 medium potatoes, peeled and diced
1 small onion, chopped
3 ribs celery, chopped
1 cup frozen corn
1 cup frozen carrots
4 tablespoons butter
1 teaspoon garlic powder
1 teaspoon dried dillweed
1 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon hot sauce
4-6 tablespoons seafood boil seasoning, powder not liquid
1-2 cups shredded cheddar cheese
In a soup pot, over medium heat, combine all ingredients except for the cheese and bring to a boil, stirring occasionally.
Reduce heat to low and simmer for 25-45 minutes, or until the potatoes are done, stirring occasionally.
Right before serving stir in 1-2 cups of shredded cheese.
Serve up with some crusty garlic bread and a a bit of seafood boil on the side to season a bit more with, if you'de like. Yum!
This was a lovely finalization to the end of a long, cold, rainy day. It is simple to make, warm and is so very good. Even if you don't like fish you'll have to try this one at least once. XOXO.