Fournet's Fast Fish Chowder

I’ve never posted, nor even thought of posting a recipe, but the following spontaneous combination was so tasty and quick that I felt I really should share it.

I got a hankering Friday for some protein and we were fresh out of franks. We were also low on some other key provisions, so I started scrounging around the pantry and the Frigidaire. I rustled up the ingredients in the photo here, including a pot o' brown rice I’d cooked earlier. When I saw the foil pack of Salmon, an idea popped into my brain that it would go well with the potato & leek soup. So I put them all together, added a dash of Tabasco, and commenced chowing down on Fournet’s Fast Fish Chowder. Oh, yeah!

That evening, Andrea steamed up some broccoli and cauliflower and added that to a bigger batch on the same basic theme. I thought of adding canned crab, but we were out. The proportions of ingredients are as you like it.

In case the photo isn't clear, the ingredients are:

Wild caught pink salmon in foil pack
Creamy potato leek soup
Brown Rice
Pepper and/or hot sauce to taste
Vegetables (optional)

The crackers were served on the side.

My wife Andrea and I spent a delightful time Friday and Saturday (Nov. 2 & 3) as guests of the Bracken’s at The Canebake on Fort Gibson Lake in northeastern Oklahoma. Andrea and Bryan, her senior yoga teacher at The Arkansas Yoga Center will be conducting a “New Year’s Revolution” workshop there in January.

We ambled down the hill Saturday morning to a series of clear, quiet ponds. I caught about a dozen bass and sunfish as the kingfishers performed aerobatic stunts over the pond named after them. We love Fayetteville, but we didn't want to leave. Part of me is still on that dock.