Lummi Island Wild Smoked Wild Salmon Chowder

SKU: 8969

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Description

Lummi Island Wild Smoked Wild Salmon Chowder GF

9 oz pouch - Lummi Island, WA

Lummi Island Wild Northwest
Wild Smoked Salmon Chowder

These are perfection. RV camping or tent camping or fireplace camping at home. Easy to make from microwave to stove top to boiling in the pouch it takes just a few minutes.

And the result is way better than you expect. Always! This is why it is so perfect for Glamping!

So, when Ian from Lummi Island Tuna, mentioned the Northwest Wild Smoked Salmon Chowder, we were a bit trepidatious. We were cautiously optimistic that it might be at least interesting.

The pouches arrived to test with a shipment of Tuna and though I was ready to test right away, there was a lag because of all the new ingredients we were testing and the influx of bean orders we were getting.

When I did finally find the time, this is what I found out.

It takes almost no time at all to make, so finding time wasn’t necessary. You can microwave for 2 minutes or boil for 4 minutes, open into a bowl and eat. That’s it. I chose boiling, not only because I wanted to see how the pouch withstood the process, but also because my very small microwave is too short to allow the pouch to stand up.

I cut the top off with one of my cool kitchen shears (I am currently obsessed with finding scissors of all kinds to use in the kitchen) though really any scissors will do, and poured the contents into one of my favorite bowls, and voila, lunch (at least on that day).

How good is it? Pretty gosh darn good! I was going to share with my son, who is home of course, and I did quietly yell for him to come and try, but he couldn’t hear me, so I ate the whole thing and enjoyed every single bite. (This was my third lunch as I had just tested two recipes prior.)

When we shoot the package and eat them he will get his chance to test then…

This is a Northwest chowder with Smoked Wild Keta Salmon in a cream base. It is indeed gluten free and thus has no mouth-feel of too much filler-thickener that you get at Fish and Chip places or from a can.

Though chowder is pretty easy to make, I never make it, a good New Englander I am not. I have been thinking about making chowder like foods, yet to me, I always enjoy them more if someone else makes it.

And with a long shelf life (not so long you wonder how is that possible) and easy to make anywhere, it is the perfect companion when you just don’t want to make dinner. And for a camping trip it might just be what the doctor ordered!

Nothing like a bowl of warm food to make a day a little better! Enjoy! Be safe …

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Average Rating:

(based on 1 review)

Tastes like the NW Ocean

I don't cook very well, I love my wild salmon and seafood, and I live for great food with the perfect wine or Champagne pairings! But even if you don't drink wines this smoked wild salmon is so good it will make you at least think if you should! But seriously, I've lived in the NW all my life so I take my seafood and chowder seriously. This, hands down, is the best I've tasted! It may be cheaper for me to try and make it myself, but why. If I could afford to I'd buy it all up and not share (well, maybe a lucky friend or two)! I paired it with a So of France Rose (Cape Bleue is more salty/briny, dryer than your average sweet Rose). You could easily pair it with a 100% Pinot Noir grower Champaigne like one by Piollot, from fatcork on lower QA. Or a crisp buttery (but not yeasty) Chardonnay. No matter your preferred wine or Champagne this salmon with its "just right" broth (not too heavy on the cream, no gluten stickyness) would be able to stand up to it, and even balance it.

by Maria

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