2-5-2016 4-41-43 PM Preparation Time: 20 minutes Cook time: 1 hour, 15 minutes Serves 8-10 2-5-2016 4-41-34 PMIngredients: 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 2-5-2016 4-42-00 PM 2-5-2016 4-42-11 PM 2-5-2016 4-42-19 PM

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