Recipe Finder: Salmon Chowder

, 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.

Request

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.

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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

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.