CHEF JEFF — ONE BYTE AT A TIME: Salmon Chowder

A hearty fish soup hits the spot on a cold day.

Salmon Chowder

1 14.75-ounce can salmon

2 cups diced, peeled potatoes

1½ cups frozen mixed vegetables

1 large onion, chopped

½ teaspoon celery seed (optional)

2 cups water

1 cup tomato juice

3 tablespoons butter

3 tablespoons flour

½ teaspoon salt

½ teaspoon freshly ground pepper

2 cups milk

Fresh chopped parsley or dill for garnish

Remove skin and bones from salmon. In soup kettle, combine potatoes, vegetables, onion, celery seed, water and tomato juice. Bring to boil. Reduce heat; cover and simmer until veggies are tender. In saucepan, melt butter. Stir in flour, salt and pepper until smooth. Gradually add milk. Bring to boil; cook and stir until thickened. Add to vegetable mixture. Stir in salmon; heat through before serving. Garnish with fresh parsley or dill.

Yield: Serves 8.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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