Quick and easy soup Salmon for one or two.
#1
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Join Date: Jun 2010
Location: Hartford, Mo
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Quick and easy soup Salmon for one or two.
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.
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.
#4
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Location: Hartford, Mo
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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.
#5
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.
--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.
#6
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Join Date: Jun 2010
Location: Hartford, Mo
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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.
#7
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Join Date: Apr 2008
Posts: 353
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.
#10
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Join Date: Apr 2008
Posts: 353
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.
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.
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