Salmon Chowder

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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Kitchen Sink Stew

Image via Wikipedia

Second of the four inexpensive recipes, I wouldn't talk much now, but let the cooking do the talking, and the eating later.

Enjoy both the cooking and the food!

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Kitchen Sink Stew

Start to finish: 1 hour 10 minutes (25 minutes active)

Servings: 6

Ingredients:

• 8 skinless chicken drumsticks
• Coarse salt and ground black pepper
• 2 tablespoons vegetable or canola oil
• 1 large yellow onion, large dice
• 1 large carrot, large dice
• 1 large celery stalk, large dice
• 3 garlic cloves, smashed and peeled
• 1 large russet potato, large dice
• 1 pound collard greens, stems removed, leaves torn
• 46-ounce bottle vegetable juice
• 2 teaspoons Worcestershire sauce
• 2 teaspoons white vinegar

Direction:

1. Season the chicken generously with salt and pepper.
2. In a 6-quart Dutch oven or heavy pot, heat the oil over medium-high. Add the chicken and brown on all sides, 10 to 12 minutes. Transfer the chicken to a plate.
3. Add the onion, carrot, celery and garlic to pot. Saute until the onion softens, about 3 minutes. Add the potato and collard greens, then cook until the greens begin to wilt, another 3 minutes.
4. Return the chicken to the pot. Add the vegetable juice and Worcestershire sauce. Bring to a boil, reduce heat to medium and simmer, partially covered, until the chicken begins separating from the bone and the vegetables are tender, about 45 minutes.
5. Season with salt and pepper and stir in the vinegar just before serving.

Nutrition information per serving (values are rounded to the nearest whole number): 245 calories; 81 calories from fat; 9 g fat (2 g saturated; 0 g trans fats); 54 mg cholesterol; 23 g carbohydrate; 22 g protein; 4 g fiber; 949 mg sodium.

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Related news

• Feeding a family of four for one week on $68.88

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(Recipe adapted from the December 2009 issue of Everyday Food magazine)

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Taken from News-leader.com; find the source article below:
Chefs, food magazine editor create inexpensive recipes

 

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