Salmon and Corn Chowder

Salmon and Corn Chowder
(Adapted from Tin Can Cook o129, by Jack Monroe)


Ingredients:

1 14oz Can Diced potatoes, drained
A few Grinds Fresh Black Pepper
1 Chicken bouillon cube
2-3 Cups Water
1 8oz Can corn, drained
1/4 Salmon paste (See fish paste recipe below)
2 TBspns Milk
S/P to taste
2-3 TBspns thawed frozen spinach (optional)

Fish Paste
(Adapted from: https://jackiem.com.au/2015/05/19/how-to-make-fish-paste/)


Ingredients:

1 8oz Can salmon, drained
3+ TBspns of flour
and a bit of water
S/P to taste

 

Process:

Basically, in a bowl, add enough flour and water to the salmon and mix the ingredients thoroughly by hand until it is a smooth thick paste.

 

 

 

 
Salmon and Corn Chowder

Process:

Add potatoes to medium sauce pan.
Add water.
Add grinds of fresh black pepper.
Stir.
Add bouillon cube.
Stir.
Bring to a boil.
Stir to mix bouillon with water.
Reduce to a simmer.
Add corn.
Stir to mix ingredients.
Add fish paste.
Stir until mixture is smooth.
Simmer until potatoes are soft.
Stir.
Simmer for 15 minutes.
Add milk.
Add s/p to taste.
Add spinach (optional)
Simmer for a minute or two.
Serve.

This came out great.

 

 

Hotplate: Tindade

One of the things I love about @bootstrapcook, is Jack Monroe believes even people on a tight budget should be able to eat well.

When I read Jack’s Tindade recipe in Cooking on a Bootstrap, I guess I did not really understand what it was. For me, it turned out to be a tasty spread for bread chunks or crackers.

 

 

Hotplate: Tindade

(Adapted from: Cooking on a Bootstrap by Jack Monroe)
 

 

Jack’s recipe ingredients were in metric, I converted the measurements to ounces.

300ml milk = 10.14oz
500 grams fish = 17.6oz
330 grams potatoes = 10oz
400g Beans = 14oz

I looked for canned mackerel in 3 different stores but could not find any, so I used 2 cans of salmon. I think I could have added one more can.

Also, I made a lot of changes based on what I had.


Ingredients:

4oz milk
Salt /pepper to taste
1 Tspn Thyme, dry
1 Tspn Parsley
2 Cans Salmon, drained
1 Can potatoes, diced, drained and rinsed
10oz Peruano Refried Beans (white beans)
A Dab Vegetable oil
Lime juice


Process:

In a medium pot, add milk.
Set hot plate on medium low.
Let milk warm up.
Add spices.
Stir well.
Add salmon.
Add potatoes.
Stir mixture well.
Use a spoon to scoop out the beans from the packet and add to pot.
Add oil.
Stir mixture thoroughly.
Let mixture cook on medium-high for 5-10 minutes.
Stir frequently to keep mixture from sticking to the bottom of the pot.
Mash the mixture, if you want it creamier.
Pull pot off hot plate.
Add lime juice.
Stir.
Let it cool a bit.
Taste mixture, stir in more s/p and/or herbs, if you’d like.

 

 

Use as a dip or spread with crackers or chunks of bread, or as side dish.

See Jack’s original recipe for recipe tips and his suggestions for how to use the empty leftover cans.