So what do you do for dinner on a chilly and rainy night? Make soup with ingredients just purchased on your trip of course!
My husband (K) and I just got back from a trip to our favorite little town on the Central Coast. Avila Beach in San Luis Obispo County.
When in Avila, we always go out to the Port San Luis Pier, one of the few remaining piers that you can still drive onto and just a 2 minute drive from town. Built in 1873 the pier was originally used to import cargo to be sold in San Luis Obispo and Northern Santa Barbara. In the 1800's, a railroade was built to carry both passengers and cargo to and from the pier.
Today you can find locals and visitors alike, fishing, kayaking, paddle boarding, taking a harbor cruise, dining or just enjoying the beautiful views and marine life. No trip is complete for us without driving to the end of the pier to see all the harbor seals, pelicans and dolphins and then having a meal at our favorite seafood restaurant, The Olde Port Inn. The best and freshest seafood around in our opinion. Yes, the prices are a bit high but the recipes, quality, atmosphere and views can not be beat. Try the ciopino, (enough to share and our favorite) the harpooner (grilled salmon, shrimp and scallops with a combo red and white sauce) and the calamari served with a sweet chili dipping sauce. You will not be dissapointed. Another can't miss is The Olde Port Fish Market next door to The Olde Port Inn, pick up a variety of fresh seafood to take back to your rental in Avila Beach or to take home with you. We always buy either the candied smoked salmon or the peppered smoked salmon to enjoy back at our Inn's roof top deck or to bring home with us.
This trip we brought home the peppered salmon so tonight I made a delicious chowder.
Smoked Salmon Chowder
3 celery stalks, 2 carrots, 1 small onion and 2 garlic cloves finely chopped
3 red potatoes cut into small cubes
32oz chicken stock
1 14oz can cream style corn or fresh grilled corn cut off the cob
1 cup half and half or heavy cream if preferred
1/2 lb smoked salmon
3 pieces of bacon
1 bay leaf, a pinch or two of fresh or dried dill, a few shakes of your favorite all purpose seasoning, like
Mrs. Dash and salt and pepper to taste.
Two tbsp of dijon mustard, optional.
Saute celery, carrot and onion for about 4 min. in 2 tbsp olive oil and 2 tbsp butter, add garlic and saute for another min. or two.
Add chicken stock and potatoes, bring to a boil then simmer for about 12 min.
When potatoe's ar almost cooked through, add the creamed corn, half and half and brake the salmon up into the soup.
Add bay leaf, seasonings and dijon mustatd (if wanted) and simmer for another 10 min. or so.
Crumble bacon over top for garnish, add some toasted croutons or a few dashes of hot sauce and enjoy.
www.oldeportfish.com www.oldeportinn.com www.avilabeachpier.com
#avilabeachpier #oldeportinn #oldeportfishmarket #smokedsalmon
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