Preparation Time: 20 minutes
Cook time: 1 hour, 15 minutes
1 pound salmon, fresh or frozen, cut into chunks
1/3 cup cooking oil
2-3 tablespoons chipotle pepper marinade
1 can white whole kernel corn
1 can yellow whole kernel corn
1 can white creamstyle corn
1 can yellow creamstyle corn
¼ cup finely chopped onion
¼ cup finely chopped celery
¼ cup cooking oil
2 tablespoons onion powder
2 tablespoons garlic powder
½ tablespoon red pepper flakes
3 tablespoons all-purpose flour
3-4 cups whole milk
½ stick of butter
black pepper to taste
Note: you may substitute frozen corn for canned corn
Marinate salmon in plastic freezer bag with 1/3 cup cooking oil and 2-3 tablespoons chipotle pepper marinade for 10 minutes. Place salmon on foil lined baking sheet, and broil for 5-8 minutes.
Drain and save liquid from 2 cans of whole kernel corn. In a mixing bowl, add 3 tablespoons all-purpose flour and black pepper. Whisk until smooth.
Heat cooking oil in 6-quart stock pot. Add onion and celery, and cook 3-5 minutes.
Add liquid flour mixture. Stir until combined, 3-5 minutes. Add in onion powder, garlic powder, and red pepper flakes. Add 2 cans whole-kernel corn. Add 3-4 cps milk, 2 cans creamstyle corn, and ½ stick butter.
Cook over low-medium heat for 45 minutes to 1 hour, stirring occasionally.
Season to taste.
Add salmon, and cook for additional 5-10 minutes.
Enjoy. Remember, everything tastes better the next day.
By: Tammy Wilkinson, owner of Arabella’s Cakes and Catering