i found this recipe in the bristol farms cooking magazine that was lying around my mom's house. the picture of the chowder looked appetizing and the ingredient list was short (a big plus in my book).
but, once again, i found the dish to be bland. rupert and i tried to figure out what went wrong. perhaps it was the substitutions i made (frozen salmon filets instead of fresh, olive oil for sauteeing instead of butter, half-and-half instead of heavy cream)?
it has potential; i could see it being good and creamy, but that requires the fat i omitted. big surprise, huh?
and, can i just tell you? freshly toasted sourdough bread is soooooo good after not having it for a looooooong time.