Tutka Bay Wilderness Lodge
Cook Inlet Chowder
This satisfying chowder served at the Tutka Bay
Wilderness Lodge melds the wonderful flavors
of seafood harvested from the clean, icy waters
of Alaska’s Cook Inlet.
1/4cupcookingoil 4-6cupsseafood,raw
1cupchoppedonion orcooked(halibut,
1cupchoppedcelery salmonandcodchunks, smokedsalmon,minced
1/2teaspoongarlicsalt clams,shrimp,craband
1teaspoondrieddillweed groundoctopus)
2cupsdicedpotatoes 2cupsevaporatedmilk
2cupsslicedcarrots 115-ouncecancream-style
4cupswater corn,optional
4chickenbouilloncubes Freshdillsprigs
Fish-shaped crackers
Nelda Osgood, Tutka Bay, Alaska
Dean Specialty Foods
Farman’s Sauerkraut Gazpacho
This was the winner of the annual Dean Specialty
Foods sauerkraut recipe contest in 1999.
3ouncesgarlic-and 1poundripefresh
herb-flavoredcroutons tomatoes,peeled
1 cup cold water and chopped
forsoaking 1/4teaspoon
2cupsFarman’s*sauerkraut hotpeppersauce
1largeredbellpepper, Snippedchives
roasted,cored,seeded Choppedparsley
and peeled
1. Soak croutons in cold water until soft. Puree with
sauerkraut, bell pepper, tomatoes and hot pepper
sauce in a blender in batches or in a food processor.
2. Pour into a large bowl and refrigerate until
the soup is well chilled. If too thick, the soup can
be thinned with crushed ice. Serve cold in soup
plates, garnished with chives and parsley.
Makes 4-6 servings.
*Brands may vary by region; substitute a similar product.
1. Heat oil in a 6-quart soup pot over medium
heat and cook onion and celery until soft.
2. Sprinkle with garlic salt and dill weed. Add
potatoes and carrots and cook for 10 more
minutes, stirring frequently.
3. Add water and bouillon cubes, cover and
simmer for 20 minutes, stirring occasionally,
or until potatoes and carrots are tender.
4. Add raw seafood and simmer 2-3 minutes.
Add cooked seafood. When heated through,
add evaporated milk and corn. Heat, but do
not boil again.
5. Garnish servings with dill sprigs and fish-
shaped crackers. Makes 6-8 servings.
