A Fishtival Chowder, the Mike's Food Truck Way!
Posted by : Wild For Salmon /
As our Fishtival celebration has grown with our business, we have been excited to share the good eats we enjoyed at the party here, so our online folks could join in on the fun.
This year, we decided to ask our friends from Mike’s Food Truck to share what they were cooking up because we always love what they prepare! We know because they spend every Friday in our lot off Rt. 11 in Bloomsburg serving up lunch to our staff and commuters alike! Join us sometime, Fridays from 11am-2pm, 521 Montour Blvd, until the snow falls.
When we approached Mike about sharing his recipe, he was totally game and supportive but admitted, “I don’t really write/work from recipes”....a true creative!
He suggested, “with cooking, I guess it’s really just how much of each thing you’d like to have come to the chowder party!”
So rather than provide you with a step-by-step recipe to follow, this week we’d like to send you some inspiration for a new way to use and enjoy your Wild Alaskan Sockeye order. Mike uses both the original ground sockeye burger and fillets in this recipe!
Fish Chowder from Mike’s Food Truck (loose directions below)
Remember, you can’t go wrong with quality ingredients, and Wild for Salmon has plenty of those. Turn the kitchen music up, take a deep breath and enjoy getting creative with your food! Cheers!
I start some olive oil in a hot pot. After the oil is hot, I add diced carrots, onions, red peppers and salt/pepper/garlic. After letting that cook down for a few minutes I added a few pounds of ground salmon from the 1lb Alaska Sockeye Salmon Burgers and stir that constantly until cooked.
In a second pot, I boil red skin potatoes and some chopped onion until the potatoes are soft. At that point, I drain most of the water and add 1/2&1/2 and grated parmesan as my cream -- along with a little more salt/pepper/garlic. At the point, I introduce the immersion blender until I get a nice smooth consistency. Then I combine both pots.
In a third pot, I boil more red skin potatoes on high heat for 30 minutes.
While the potatoes are boiling, I grill a bunch of Wild Caught Alaska Sockeye Salmon Fillets (skin on) seasoned with salt/pepper and smoked paprika. When they are fully cooked I remove them and gently crumble them into the soup.
At the potatoes’ 30 minute mark, I add more chopped onion, garlic, carrot, and red peppers. After 10 minutes and some stirring, I drained that mixture through a screen and add it to the now combined bases.
Now’s the time to check consistency and flavor. If your version is too thick, add a little more hot 1/2 & 1/2. If it seems too thin, you can add a roux if you’d like or avoid adding flour by adding a bit more of a potato mixture.
If the flavor is not as strong as you prefer, try a little more salt to really bring it out.
Then, right before serving, add fresh tarragon and parsley. If you add the herbs too early the aromatics will dissipate.