Chowder looks like throw-up.
There must be some dreamy way to light a bowl of the stuff for a non-gag-worthy picture. To get a seductive angle. To use a perfect dish. A drape of silverware, an artistically posed cracker or two. Candles? Grandma's antique napkins?
Well, I didn't think of any of that. I had a hot pot of soup that needed eating, and all I could do was slop some in a bowl and click away in the wan winter light.
OK! Right, then! Now you're in the mood to hear how good it was.
It was very good.
We had some smoky smoked salmon. It was sort of an accidental purchase, and it needed a destination.
Potatoes and onions, natch. A little bag of frozen corn kernels from last summer. Milk and butter, and some (alternative) flour. Salt and pepper.
I liked the technique: Melt too much butter in a heavy pot, and sizzle your chopped onions in it until they're soft. Then, toss a little flour all over it. Stir, cook, stir. Now add your milk. This chowder is at least half solid chunks, so you're not going to need a lot of liquid to sate your appetite. Stir, cook, stir; the onions in the pot are making it easy for you to get an emulsion without whisking. Throw in cubed potatoes (not much; I used half a tater for two appetites) and get them cooking. I added (dried!) dill and parsley at this point. Could have used a bay leaf but I forgot. Don't know why I didn't think of celery, but didn't really need any. Finally, add chopped smoked salmon (easy does it, seriously, just a little) and corn kernels. Salt, pepper. Taste. This is really a fast chowder.
I concocted it all without tasting it even once, until the end. It was perfect. I don't know why, but it really was.
It didn't look like something you wouldn't put in your mouth.
Until I processed the photos. Urgh. Thank goodness I had already eaten.