QuiltingNinaSue

I bought four new bowls from Wal Mart that is what I called 'mug soup bowl' perfect sized for individual servings. Put a small can of red salmon, drained into the bowl, added spices I liked: salt, coarse ground pepper, celery flakes, teaspoon of butter, with milk and half and half mixture to make it as soupy as I wanted and heat in the microwave for three minutes. Delicious.

Dh loves onion powder and garlic powder, so I added that to his including what I put on mine. He loved it! No leftovers, quick and easy to adjust to each person's taste, and serve in quick time. More time to quilt.

Now why didn't I think of that before??? Have written on my shopping list to pick up more small red salmon cans.

jetayre

Sounds great and good for two and individual. Always am looking for something for two different tastes. Thanks.

jbj137

*** This is called Salmon Stew in the South,
with some chopped potatoes & chopped onion.

***But I have never had it made in the microwave.

QuiltingNinaSue

Might work if you pre-cooked the onions and potatoes. Or substitute the onions with powdered onions, and bake the potato in the microwave first, which I do for potato soup. Or substitute the salmon by adding oysters...for oyster stew.

quiltjoey

This the way my Mom taught me to cook salmon stew:

--brown 1-2 strips of bacon in bottom of stew pot, remove and chop. Add at end of cooking stew.
--add 1-2 onions, diced. Saute til clear
--add 1 large can of chopped tomatoes, plus 1 can of water
--add 1 or 2 cans of salmon (depending on your liking)
Cook for 30- 40 minutes.
--add 1-2 potatoes, diced. Cook til potatoes are done when pieced with a fork. Add back bacon bits.
We serve it with corn bread muffins.

QuiltingNinaSue

Sounds interesting. My original version came from my Grandparents who ran a small restaurant during the depression in a small Southern Iowa town that hosted a group of Chicago poker players once a week. They paid my DGM big bucks to serve them the salmon soup or oyster stew. It really helped them to meet expenses back then. She was German-Dutch, and cooked very tasty meals from scratch. Most of my cooking comes from her recipes. Real cream, butter, milk and fresh eggs.

Needles

Real cream, butter, milk and fresh eggs. I agree. Most of my 'go to' recipes, are family. German heritage with an Amish background. You don't mess up vintage recipes with the junk on the shelves today. When I was in Girl Scouts growing up, there wasy a chowder we always made when we camped out. ingredients are canned/or in a cooler. I'm on the wrong computer to pull the recipe off, but will post a bit later. If you like salmon, you'll probably love it, favorite of mine and I also use 'soup cups' and in the microwave...... Check back this afternoon.

Tartan

Stop, you are making my mouth water! It isn't even lunch time yet.

purplefiend

I make a yummy fish stew with canned salmon,frozen halibut,flounder and sometimes tilapia. I also add chopped carrots,onion,garlic and potatoes; add half & half. My family loves it.
Sharon

Needles

Here's the recipe for the salmon chowder, it's called Salmon Wiggle.

SALMON WIGGLE

1 onion, chopped
Butter
2 16 oz. cans salmon, drained, liquid reserved
2 16 oz. cans corn, drained, liquid reserved
1 16 oz. can peas, drained, liquid reserved
1 can evaporated milk *
3 1/2 cups liquid *
1/2 cup flour


Brown onion in butter, in a large sauce pan, until translucent. Mix juices from salmon and vegetables to make the 3 1/2 cups of liquid (add water or more milk if necessary for the amount of liquid). To the flour, slowly add liquid, stirring to make a smooth thickening sauce. Pour into the pan with salmon and vegetables, heating on medium heat until the sauce thickens and you have a chowder type of soup. This recipe could be halved. Note: If you like salmon, this is one of the best recipes out there.