So, I had some wild salmon in the freezer. Normally I wouldn’t freeze it but I had bought a big package of it, then discovered there was no one home that day to eat it (teenage kids, you know).
I also had a taste for butter after finally seeing “Julie & Julia,” about Julia Child’s years in France and about the blogging lass who made every recipe in “The Art of French Cooking.” (Didn’t care all that much for the movie, but that’s another story.) Julia Child had no use for health food or people who badmouthed butter or red meat or anything else delicious. “If you’re afraid of butter, use cream” is one of her oft-quoted maxims. (She was referring to a specific recipe, but who can help but expand the sentiment to embrace food, and life, in general?)
Better yet, use both. So, I thawed the salmon, got out the butter and cream, and went to work. The result was an outrageously good salmon chowder. If you’re one of those people who fear butter and cream, this is not the recipe for you. If you’re one of those people who love cream, butter and real salmon, not necessarily in that order, this recipe will have you licking the soup bowl.
Cooking the salmon before adding it to the chowder adds a step, but don’t skip it. It makes this chowder.