"What's For Dinner?"

CHOWDER
I worked all day, and came home to some chunks of salmon salvaged from a delicious dinner last weekend and the challenge of luring the kids into liking another meal featuring salmon. Easy solution: a chowder I started by sauteing some chopped shallots and celery in butter. Both of these are essential ingredients in a chowder. Next I sprinkled on about a tablespoon of flour and a big shake of dill, cooked it a little, and added a splash of vermouth. Then I poured on about a quart of chicken broth. Organic broth in a box from Trader Joe's works just fine. Brought it to a simmer, and tossed in 4 large sliced red potatoes. Cooked everything about 15 minutes and then added the chunks of salmon and a handful each of sliced asparagus and corn kernels.

Now here's my secret: instead of enriching with cream, think of a Greek avgolemono. Separate 3 or 4 eggs, beat up the yolks, and whisk in about 1/3 cup lemon juice (meyer lemon is lovely). Slowly stir in a little of the hot broth from the soup. When the salmon and veggies are tender, turn off the heat and stir in the egg/lemon mixture. Put on the cover and let it sit for about 5 minutes to "cook" the eggs. Yum, yum, yummy. Incidentally, rice could easily take the place of potatoes.

Don't have salmon? What about a corn chowder? Best with corn fresh from the garden and cut off the cobs after you begin the soup, but frozen corn kernels are perfectly acceptable. I've been making this for years. Maybe someday I'll even try a clam chowder.