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.
Alta Folkers from Olin, Iowa, is looking for an "old plain recipe for corn relish." The relish was something her mother used to make from scratch when she was growing up. If she remembers correctly, her mother's recipe did not contain red or green peppers and probably was German in origin.
If you are looking for a recipe or can answer can answer a request for a hard-to-find recipe, write Julie Rothman, Recipe finder, The Sun, 501 N. Calvert St, Baltimore 21278, or e-mail email@example.com. If you send more than one recipe, please put each on a separate piece of paper with your name, address, and daytime phone number. Names must accompany recipes in order for them to be published. Please list the ingredients in order of use, and note the number of servings each recipe makes.
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
Remove skin and bones from canned salmon.
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.
Stir in reserved salmon; heat through before serving. Garnish with fresh parsley or dill.Copyright © 2015, The Baltimore Sun