Sunday, December 5, 2010

Salmon Chowder

Clam chowder appetizer - surprisingly good!! L...Image via WikipediaThere's so many chowder soups out there, and there is usually one or two that you will be very fond of, a taste that you will prefer to the rest. If you like salmon chowder, here is one.

Happy eating!

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Recipe Finder: Salmon Chowder
By JULIE ROTHMAN - The Baltimore Sun


Don Neuman of Longview, Wash., was looking for a recipe he has lost for salmon chowder. He said that the recipe came from the label on a can of Veg-All back in the 1950s. As he remembers, the chowder was made with canned salmon and also called for a can of Veg-All and other ingredients he cannot recall. After some research, I learned that Veg-All is the brand name for canned mixed vegetables that has been around since the mid-1920s. The product is still being made today. Unfortunately, a search of the Veg-All website did not turn up a recipe for salmon chowder.

However, I was able to locate many simple salmon chowder recipes that sounded as if they might come close to what Mr. Neuman was looking for. I tested and modified a recipe I found on http://www.tastebook.com, submitted by Denise Pettiford-Bulluck. The major change I made to her recipe was to substitute a high-quality canned salmon for fresh cooked salmon. The resulting soup was hearty and flavorful and, hopefully, comes close to what Mr. Neuman was wanting to make again.


SALMON CHOWDER
Makes: 8 servings

  • 1 (14.75-ounce) can salmon or 2 cups cooked cubed salmon
  • 2 cups diced peeled potatoes
  • 1 1/2 cups frozen mixed vegetables
  • 1 large onion, chopped
  • 1/2 teaspoon celery seed (optional)
  • 2 cups water
  • 1 cup tomato juice or 6 plum tomatoes, peeled, seeded and chopped
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 2 cups milk
  • Fresh chopped parsley or dill for garnish

  1. Remove skin and bones from canned salmon.
  2. In a Dutch oven or soup kettle, combine the potatoes, vegetables, onion, celery seed, water and tomato juice or plum tomatoes. Bring to a boil. Reduce heat; cover and simmer for 15 to 20 minutes, or until vegetables are tender. In a saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add to vegetable mixture.
  3. Stir in reserved salmon; heat through before serving. Garnish with fresh parsley or dill.



This recipe was taken from below source:
Salmon Chowder

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