Recipe: Salmon Chowder

Oh, sweet Velma...there are sooooo many possibilities. Here are a few. It is good to see you back!!!! You were missed!!
Peggy, WA
:-))))
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Salmon Chowder
by Annette Lucido
A basic preparation that's a good use for salmon flakes saved from poaching the heads and backbones of
filleted salmon or other large fish such as ling cod.
2 cups of left-over salmon, flaked or a pound of canned salmon
2 cups water
1 cup tomato juice
1/4 cup chopped onion
1 cup potatoes, diced into 1/2-inch cubes
1/2 cup celery, chopped
4 tablespoons butter
4 tablespoons flour
1 teaspoon salt
1 teaspoon parsley flakes
1 teaspoon dry mustard
2 1/2 cups milk
3 drops Worcestershire sauce
1 tablespoon dry sherry
In a saucepan, combine salmon, water, tomato juice, onions, potatoes and celery and simmer 40 minutes.
Melt butter in a separate saucepan and add flour, salt, parsley and mustard. Mix until smooth; then slowly add
milk. Cook over medium heat while stirring until sauce thickens. Combine with salmon mixture, Worcestershire
sauce and sherry. Serve immediately. Serves 8 to l0.
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ALASKA SALMON CHOWDER
1 can (7 1/2 oz.) Alaska salmon
1/2 cup each chopped onions and chopped celery
1 clove garlic, minced
2 Tablespoons margarine
1 cup each diced potatoes and diced carrots
2 cups low salt chicken broth
1/2 teaspoon thyme
1/4 teaspoon black pepper
1/2 cup chopped broccoli
1 can (13 oz.) low-fat evaporated milk
1 pkg. (10 oz. ) frozen corn kernels, thawed
Minced parsley
Drain and flake salmon, reserving liquid. Saute onions, celery and garlic in margarine. Add potatoes, carrots, reserved salmon
liquid, chicken broth and seasonings. Simmer, covered, 20 minutes, or until vegetables are nearly tender. Add broccoli and
cook 5 minutes. Add flaked salmon, evaporated milk and corn; heat thoroughly. Sprinkle with minced parsley to serve.
Makes 6 servings.
Nutrients Per Serving:
Calories:
238
Protein:
15.6 g
Fat-Total:
5.71 g
Carbohydrates:
33 g
Cholesterol:
21.9 mg
Sodium:
552 mg
Dietary Fiber:
4.26 g

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SALMON CHOWDER
Recipe courtesy of Gourmet Magazine
1/2 pound boiling potatoes
1/2 teaspoon salt
2 1/2 cups milk
3/4 cup minced onion
2 tablespoons unsalted butter
1/2 pound salmon steak, skinned and boned
White pepper to taste
1 tablespoon fresh lemon juice
1 tablespoon all-purpose flour
2 ounces smoked salmon, chopped fine, if desired
2 tablespoons snipped fresh dill or 2 teaspoons dried
In a saucepan combine the potatoes, peeled and cut into 1/4-inch cubes, 1/4 teaspoon of the salt, and milk, bring the liquid to a
boil, and simmer the potatoes for 10 minutes, or until they are almost tender. In another saucepan cook the onion in the butter
over moderately low heat, stirring occasionally, until it is softened, put the salmon steak on the onion, and sprinkle it with the
remaining 1/4 teaspoon salt, the white pepper, and lemon juice. Cook the salmon, its surface covered with a buttered round of
wax paper and the pan covered with a lid, turning it once, for 8 to 10 minutes, or until it is just firm to the touch, and transfer it
with a slotted spatula to a plate. Sprinkle the flour over the onion and cook the mixture, stirring, for 3 minutes. Add the milk
mixture, whisking, and simmer the mixture, stirring occasionally, for 5 minutes. Add the salmon steak, breaking it into chunks,
the smoked salmon, dill, and additional white pepper and salt to taste, cook the chowder over moderate heat, stirring
occasionally, until it is heated through.
Yield: 4 cups, 2 servings
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* Exported from MasterCook *
No-Work Salmon Chowder
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 can Salmon (15 1/2 oz) -- OR
2 cans Tuna packed in water (7 oz)
1 package Frozen corn kernels -- thawed
-10 oz)
2 cans Italian-style stewed -- tomatoes (14 1/2 oz)
2 packages Clam juice (8 oz)
1/2 cup Long-grain white rice
1/2 teaspoon Garlic powder
Salt to taste
3 drops Tabasco sauce
>From "The Monday to Friday Cookbook."
Drain salmon. Combine with corn kernels, stewed tomatoes, clam juice, rice and garlic powder in a medium-size saucepan and bring to boil over medium heat.
Reduce heat to low and simmer, covered, until rice is tender and flavors blend, about 20 minutes. Season to taste with salt and Tabasco.
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