B.B. King’s Carolina BBQ Salmon with Corn and Sausage Chowder
Servings for 2-4 people
2 cups heavy cream
1 16-ounce can whole kernel corn
1 whole andouille sausage link
1 tablespoon cornstarch
Salt and pepper, to taste
Cajun seasoning, to taste
B.B. King’s good old BBQ sauce
Step 1: Heat olive or vegetable oil in pot or skillet.
Step 2: Add andouille sausage and sauté for three minutes until golden brown.
Step 3: Add corn and sauté for another three minutes to get the juices flowing.
Step 4: Add two cups heavy cream and salt, pepper and cajun seasoning to your preference.
Step 5: Let it come to boil and add one tablespoon if corn starch.
Step 6: Stir until chowder is smooth, chunky and thick but not too thick.
Step 1: At the same time as the chowder, cook salmon in skillet.
Step 2: Sear in skillet for 1 to 3 minutes.
Step 3: Put in oven for 15 minutes at 350 degrees until the salmon is 45 degrees in inside. Step 4: Take salmon out when it is flaky and tender.
Step 5: Place salmon on top if chowder in bowl.
Step 6: Top with bbq sauce, garnish with fried onions and parsley, and enjoy!
For more great food, visit Chef Duke at B.B. King’s Blues Club on historic Beale Street! To view the menu and the music schedule, go to http://www.bbkingclubs.com/memphis.