Pressure Canning FRESH Salmon + Cooking Chowder
DrakeParagon
From the ice of Svalbard to the shores of Cornwall, Drake and Monique of DrakeParagon define the modern sailing documentary with technical depth and cinematic soul.
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What to do when you have a ton of fresh salmon and no more space in the freezer? Why, use a pressure cooker to can it, of course! Drake goes through the steps for canning meat, and then shares a delicious Salmon Chowder recipe at the end. Want to recreate this tasty meal? Check out the full recipe below! Happy eating!
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SALMON CHOWDER
INGREDIENTS
2 TBSP butter
1 small onion, minced
1/2 cup chopped celery
1/4 cup chopped green bell pepper
1 clove garlic, minced (we add more)
2 TBSP all purpose flour
1 cup peeled and finely diced potato (we do not peel them)
1 cup thinly sliced carrots7677677
3 cups chicken broth
1/2 tsp dried dill
1/2 tsp salt
1/4 tsp black pepper
2 cups milk
1 cup frozen or canned (drained) corn kernals
One 14oz can salmon
1 cup shredded cheddar cheese (optional)
DIRECTIONS
• Melt butter in a soup pot over medium heat and cook onion, celery, and bell pepper, stirring.
• Add garlic after vegetables start to get soft, 3-5 minutes, and cook 1 minute.
• Add flour and stir until it is evenly dispersed. Add potato, carrots, broth, dill, salt, and black pepper.
• Stir and bring to a boil over hight heat. Reduce heat to medium-low and simmer until potatoes are fork tender, about 20 minutes.
• Add milk, corn, and salmon. Heat 5 more minutes. Ladle into bowls and serve with a little grated cheese on top, if using.
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