Salmon chowder makes a rich, satisfying treat


October 20, 2004|By Julie Rothman | Julie Rothman,SPECIAL TO THE SUN

Edmund Schmelzer of Fulton, Mo., recalls that in 1942, when he was 14 years old, his sister opened a can of red salmon and followed a recipe on the label to make a wonderful soup made with the canned salmon and a few vegetables, such as peas, onions and potatoes. Unfortunately, his sister did not save the recipe and was unable to make it for him again.

Zetta Bolliger of Walla Walla, Wash., sent in a similar-sounding recipe for what she calls Salmon Chowder. Her recipe makes a lovely creamy soup. I made it with nonfat half-and-half and the result was rich and satisfying.

Another option would be to substitute low-fat milk for the half-and-half if fat and calories are a concern. If you are using canned salmon, be sure to use only red sockeye salmon. Even though it costs a bit more, it has a much milder flavor than other types and will not overpower the soup.

Salmon Chowder

Makes 8 servings

1/2 cup each: chopped celery, onion and green pepper

1 garlic clove, minced

3 tablespoons butter or margarine

1 can (14 1/2 ounces) chicken broth

1 cup uncooked diced, peeled potatoes

1 cup shredded carrots

1 1/2 teaspoons salt

1/2 teaspoon pepper

1/4 to 3/4 teaspoon dill weed

1 can (14 3/4 ounces) cream-style corn

2 cups half-and-half

1 3/4 to 2 cups fully cooked salmon chunks or 1 can (14 3/4 ounces) salmon, drained, flaked, bones and skin removed

In a large saucepan, saute celery, onion, green pepper and garlic in butter until vegetables are tender. Add broth, potatoes, carrots, salt, pepper and dill.

Bring to a boil. Reduce heat, cover and simmer for 40 minutes or until vegetables are nearly tender. Stir in corn, half-and-half and salmon. Simmer for 15 minutes or until heated through.

Per serving: 270 calories; 16 grams protein; 15 grams fat; 8 grams saturated fat; 19 grams carbohydrate; 2 grams fiber; 54 milligrams cholesterol; 1,077 milligrams sodium

Recipe requests

Cheryl Ferrucci of Nottingham is looking for a recipe she had many years ago called a Herman cookie. It is a shortbread cookie with a nice mound of chocolate frosting.

Kathy Cotugno of Woodstock, Ill., would like a recipe for a tuna casserole using cream of mushroom soup with potato chips sprinkled on top. She would like one that does not use noodles.

If you are looking for a recipe or can answer a request for a hard-to-find recipe, write to Julie Rothman, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore, MD 21278. If you send more than one recipe, put each on a separate piece of paper with your name, address and daytime phone number. Names must accompany recipes for them to be published. Letters may be edited for clarity.

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