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Chefs Pantry - Party Sized
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Cocoa & Cocoa Butter
Extracts & Flavorings
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Fruit for Baking
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Sugars & Sweeteners
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Yeast
Balsamic Vinegar
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Condiments
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Mustards
Mayonnaise - Mayos
Hot Sauces and Hot Condiments
Chutneys, Pickles and Relishes
Other Condiments
Condiments for Cheese
Confections
Cookies
Couscous
Crackers and Nuts
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Dessert Sauces
Drinks and Cocktail Mixers
Duck & Goose
Escargot
Everything Else
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Fish & Seafood
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Jelly
Marmalades
Fruit Butters
Ketchup
Lard
Lentils
Molecular Cuisine
Mustard
Nuts and Almonds
Nut and Seeds Oils
Nuts & Seed Butters
Oatmeal
Oils
Olive Oils
Olive Oil - Olio Nuovo
Olive Oil - Infused
Olives
Panettone from Italy
Panforte from Italy
Pasta
Pasta Sauce
Pate
Pates de Fruit - Fruit Jellies
Pimenton Paprika Pepper
Pesto
Pickled
Pomegranate
Preserved Fruit
Preserved Vegetables
Pruneaux d'Agen - Prunes
Pulses
Quinoa
Rice
Salt
Sea Salt
Smoked Salt
Exotic & Flavored Salts
Sardines
Snacks
Soy Sauce Shoyu
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In This Week's Newsletter
Beaufort Cheese
BINCHO-TAN Japanese Charcoal
Bottarga
CHERRIES
COLOMBA EASTER Cakes
COPPER RIVER SALMON
CUSTOM GOURMET GIFT BOXES
Fra'Mani Salami
Fresh Fish
GARLIC
Heritage Ham Smoked-to-order
Mangalitsa Pig
Nonnettes from France
PANETTONE
PANFORTE
PARMIGIANO-REGGIANO
Sardinian Cheese
Tomme Brulee Cheese
Torrone and Nougat
Truffles & Mushrooms
Valentine's Day
Wild Alaskan Salmon
Gourmet Survival Kit
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Marcella and Victor Hazan
Yotam Ottolenghi
Chef Aisha Ibrahim (Canlis)
Tim's Pantry Picks ChefShop.com
Chef Roberto Cortez
Eliza's Essential Pantry
Tina Ujlaki - Amazing Food Person
Orangette.com (Molly Wizenberg)
Chef Bill Morris
ChocolateAndZucchini.com (Clotilde)
Chef Brandon (Delancy, Seattle)
Chef Lesa Sullivan (LesaCooks.com)
GlutenFreeGirl.com (Shauna Ahern)
Chef Bridget Charters
herbivoracious.com (Michael Natkin)
Chef John Howie (Passion and Palate)
Karen Binkhorst (Home Meals with Karen)
Laura Crotty (LauraCrotty.com)
Chef Paola Albanesi (Paola's Italian Kitchen)
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Acetum Manufaktur (Acetoria)
Agostoni Chocolate
Albertengo
Almazara As Pontis
Andrea Slitti Chocolatier
Antica Torroneria Piemontese
Apiculture Dr Pescia
Argencove Chocolate
Asin Tibuok
Big Island Bees
Blacklick Spice Company
Bona Furtuna
Breramilano Cova and Co
Brontedolci Pasticceria
Chocolat Moderne
Fallot Mustard Mill
Firefly Kitchens
Flamigni
Fra' Mani Handcrafted Foods
Garden Treasures Organic Farm
Hawkshead Relish Company
Heritage Shortbread
Island Bakery
Jaipur Avenue Masala Chai
Karuna Chocolate
Kasama Chocolate
KATZ Farm
Kitchen Imp
Kozliks Mustard Company
La Trinquelinette
La Vecchia Dispansa Balsamico
Lakrids by John Bulow
Le Bon Magot
Le Dolcezze Di Nanni
Leone
Les Ruchers de Bourgogne
Lummi Island Wild
Mademoiselle de Margaux Chocolate
Mama Lils
Marshall's Haute Sauce Company
MISSION Chocolate
Moku Chocolate
Moonshine Trading Company
Oregon Growers Farm Direct
Ortiz Seafood Company
Pierre Biscuiterie
San Giacomo
Sgambaro Molino e Pastificio Italian Pasta
SOM - Portland
SOMA chocolatemaker
Spinnaker Chocolate
Stone Grindz Chocolate
Summerdown Mint
Tasmanian Honey Company
Villa Jerada
White Label Chocolate
Wildwood Chocolate
Bona Furtuna - Food Service
Japanese Pantry
Umami Wholesale
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SUPERBON Potato Chips - Wholesale
Italian - Food Service
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Wild Alaskan Salmon
Lummi Island Wild Smoked Salmon Chowder
SKU:
8969
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$12.95
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Description
Lummi Island Wild Smoked 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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