Salmon Chowder (with Soymilk)
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Ingredients
| 2 | lg. potatoes, cubed 1/2-inch | | 1/2 cup | carrots,cubed 1/2-inch | | 1 tsp. | salt | | 2 cups | water or | | vegetable stock | | 2 tbsp. | onion, chopped | | 3 tbsp. | butter | | 2 tbsp. | flour | | 2 cups | plain soymilk | | 1/2 lb. | tin salmon, undrained | | 1 dash | marjoram | | 4 to 5 drops | Worcestershire sauce | | 1/2 cup | celery, thinly sliced |
1 Recipe Reviews
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Very good chowder, I would definately make it again and again.
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Instructions
Put potatoes and carrots in medium to large-sized pot, add salt and water, cover and cook until just tender. Remove from heat, but don't drain. In a saucepan, sauté the onion in butter 3 minutes, blend in flour until smooth. Add soymilk slowly, stirring constantly over medium heat until the mixture comes to a boil and thickens. Don't drain the salmon. Crush the salmon bones and flake the salmon. Add the salmon (liquid, bones and all) to the vegetables, then add the soymilk mixture. Stir, heat through, and serve right away.
Author's Comments
This is my mother's favorite. It's based on a recipe (minus the soymilk) from 1947 in a cookbook by Meta Given that I have used so much that it no longer has a cover or title page. I believe it is "The Modern Encylopedia of Cookery."
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salmon chowder, soups