How Does Himalayan Sea Salt Affect Potato Chowder?

[pctharper]

Have you used our Himilyan Sea Salt in it instead of regular salt? Its a little corser than regular table salt and was just wondering how it would incorporate into the chowder. I saw a thread on the $99 DCB special and thought that would be a good thing to include in the bundle.

 

[ChefBeckyD]

I've never used anything but our salt. Just set the grinder to the finest grind position by tightening the knob all the way.

 

[BethCooks4U]

I've never used anything but our salt. Just set the grinder to the finest grind position by tightening the knob all the way.

Me either.

I also partially peel the potatoes - leaving all the peel on is too much for us but some adds the texture.

 

[ChefBeckyD]

Me either.

I also partially peel the potatoes - leaving all the peel on is too much for us but some adds the texture.

I do the same thing. I think it's because I use regular sized potatoes (not ones that are a lb. each!) and so there's more peel - but it just looks very unappetizing to me to have all that peel floating at the top of the soup - so I peel them part way.

 

[Staci]

Hi there! I'm so glad to hear that you're considering using our Himalayan Sea Salt in your chowder recipe. It's a great way to add a unique flavor and texture to your dish. The coarse texture of the salt will definitely add a nice crunch to your chowder. I haven't personally tried it in a chowder recipe, but I have used it in other dishes and it always adds a delicious touch. As for the $99 DCB special, that's a fantastic idea! The Deep Covered Baker is a must-have in any kitchen and would make a great addition to your bundle. Let me know how your chowder turns out with the Himalayan Sea Salt! Happy cooking!