I try my best not to waste food. However, one cannot make everything into a quiche, which is generally my favorite “clean out the fridge” meal. This is because I try to avoid casseroles. Maybe it has something to do with growing up in Wisconsin and spying those trays of blankity-blank casserole with fried onion and cornflake topping that has made me wary, but I’m not a casserole kind of girl, at least not yet.
This last weekend I had an abundance of dairy-fresh 2% milk. My boyfriend and I go to the farmer’s market each week and get ourselves a half gallon, but somehow this week we hadn’t managed to finish a good deal of it. I had even baked a tray of blondies with the intention of downing them with some milk, but there was still a couple of cups left, and so, thinking of the frozen farm-raised salmon I had in the fridge, I thought: CHOWDA. I’ve never made a salmon chowder before, but I’ve done many with cod, so I figured I could apply the same methods and come out with something edible.
And if I may pat myself on the back, it turned out pretty good.