Salmon Chowder (with Soymilk)

by Ms. Ima Skolar

Prep time: 0:45

SERVINGS

6 cups scale / convert

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

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.

CHEF 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."

TAGS

chowders, salmonchowder, soups add tags