Corn And Salmon Chowder Begs For A Loaf Of Freshly Baked Bread

Home-baked bread is a true gift. I was reminded of this when my “Coming Home” earth calendar read for today: “Bake bread with love.”

At the top of the page were these words: “A woman works her dough. Her feet reach deep into the abundant earth, into the soils beneath the wheat fields, and deeper through rock and fire to the center place where LOVE is born and LIFE begins.”

Other writers have commented eloquently on baking bread. In “The Art of Eating,” M.F.K. Fisher describes bread making as “one of those almost hypnotic businesses, like a dance from some ancient ceremony. It leaves you filled with peace, and the house filled with one of the world’s sweetest smells.”

The authors of “Laurel’s Kitchen” have this to say: “Share with (your children) the beauty of the whole process: the clever ways of the fabled yeasties, the transformation of the dough, as you knead it, into liveliness and resilience, and the very distinctive qualities that the different flours bring to a loaf.”

Jane Brody is hooked on home bread baking: “It is a delight to all the senses: it feels good to knead the dough; it smells good throughout the house for hours; it looks good to see the golden-brown loaves on the cooling rack and later on the bread board at the table; it tastes better than almost any store-bought bread; and it sounds good to hear the satisfied ‘mmms’ of fellow diners.”

But bread baking doesn’t have to take all day. Try a refrigerated dough, such as Pillsbury’s French bread, or, time permitting, use frozen bread doughs.

Now that your bread is ready, how about a quick chowder of corn and salmon to accompany it? Mmm, there’s nothing better than homemade soup served with piping hot fresh bread.

Corn and Salmon Chowder

Adapted from “The Woman’s Day Cookbook” (A Round Stone Press Book.)

2 cans (10-3/4 ounces each) condensed golden corn soup

2-2/3 cups nonfat milk

1 package (10-ounces) frozen baby lima beans

1 can (15-ounces) whole white potatoes, drained

1 can (7.5-ounces) red or pink salmon, drained

1/3 cup chopped onions

In a large saucepan, bring the soup and milk to a boil over medium-high heat.

Stir in the lima beans. Reduce the heat to medium-low and simmer for 5 minutes, stirring occasionally.

Meanwhile, cut the potatoes into small chunks. Break the salmon into small pieces, removing skin and bones.

Add potatoes, salmon and onions to the pan. Cook for 5 to 7 minutes, stirring occasionally, or until the lima beans are tender. Serve immediately.

Yield: 8 cups.

Nutrition information per 2-cup serving: 366 calories, 7 grams fat (17 percent fat calories), 19 grams protein, 54 grams carbohydrate, 40 grams cholesterol, 1,356 milligrams sodium.

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